russet potatoes
square them up
to about 2 the deck height of chopsticks, or a very solid straw
4 quarts water
2 tbsp vinegar
1 tbsp salt
boil 8 mins
275 6 mins
rest 30 mins
375 4 minutes
S&P + garlic mayo, bacon bits, chives
vinegar helps potatoes keep their shape
2 types of taters, waxy and starchy
starchy = win for mashed
waxy = win for potato salad
russet = win for mashed, and fries
fries = do not use waxy potatoes (red skinned)
yukon gold = hybrid of the 2.
baby = perfect for peel, boil 20-25mins, pan fry in OO & parsley& garlic, finish with butter and more parsley, = spanish potatoes. crunchy outside, tender inside.
red = great for Greek potatoes. Good for potato salad, but can get gummy when mashed.