One thing ive noticed for a long time :
the large russets that are sold by the pound in many higher end markets are very smooth.
just thinking about this now , these are the Beauty Queens, which seem attractive in the bin
they must have been processed for that visual effect. a taster russet may still be blemish and ' old cut ' free
if you know what I mean
but the surface is rougher. clean , i.e. no dirt , no big divots , but rough to the touch.
the rough to the touch has a always indicated to me that potato is going to have much more flavorful crispy skin when baked.
the potatoes from the JGG were like that. the 5 lb Brandless bags sometimes yes sometimes not.
im not 100 % sure on these differences , but after the bag of JGG I think it might be true.
has anyone else noticed this ?
I welcome different opinions, for sure , from your direct experience.
BTW ; w all my potatoes I wash them in cold water using just my had or very gently w a small brush
to remove dirt is there is any. i don't make it a work-out to brush them so much bits of skin are removed.
w the JGG spuds most of that roughness on the skin was still there while they drip-dried.
they did not look at all like the very smooth large russets sold at a premium.
Im wondering if that's where the early aromas came from ?
