The Times They Are A Changing

I suppose, I’ve known somewhere in the back of my head that certain potatoes work best for certain dishes and others work best for other dishes, but I never categorized clearly.

Russet Potatoes
The brown-skinned potatoes that we normally purchase in a 5 or 10 pound bag at the grocery store are grown year round and therefore they are easy accessible. When cooked they come out light and fluffy making them the best potato for baking or mashing. They also work well boiled and used in a potato salad recipe.

Red Potatoes
These potatoes are sometimes called “New Potatoes” as they are harvested before they are mature. They are firm, smooth and moist making them a good choice for potato salad, roasting, steaming or boiling. They are great boiled with just a dab of butter. They also make great breakfast potatoes if you have some left over from dinner the night before. Just toss them in a heated pan with a bit of olive oil and sauté.

Yellow Potatoes
The yellow flesh makes them seem as though butter has already been added and, in fact, they taste a bit buttery. They are now available most of the year and are a dense and creamy potato. Yellow Potatoes taste good roasted, boiled, baked and steamed.

Round White Potatoes
These potatoes have a creamy texture, but hold their shape. White potatoes are a good all-around potato that can be used in almost any dish.

Fingerling Potatoes
Fingerlings come in a lot of different colors, but basically they are mostly yellow under the skin. Their great for steaming, baking, boiling and salads.

Christmas Potato Recipe

Ingredients

2 ½ lbs. red potatoes
8 oz. sour cream
¼ cup melted butter
½ can cream of mushroom soup
1 cup shredded cheese (your choice)
½ teaspoon salt
Pepper to taste
½ cup bread crumbs
½ cup Parmesan cheese
1/8 cup melted butter

Directions

Preheat oven to 350 degrees. Spray oil inside of a 9X13 inch baking dish.

Cut red potatoes into desired size (bite size is good). Place them in a large pot of water and boil until nearly tender.

Place drained potatoes in a large mixing bowl. Add sour cream, butter, mushroom soup, shredded cheese, salt and pepper and stir until combined.

Pour potato mixture into the greased baking dish.

In a separate mixing bowl, combine the bread crumbs and Parmesan cheese and remaining butter and stir. Sprinkle this mixture over the potatoes.

Bake for 30 minutes or until the topping is golden brown.

Note: This recipe can doubled for larger crowds.

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