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Type of potatoes for potato masala (for dosa, etc)

KennethT

By KennethT
in India: Cooking & Baking

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KennethT

KennethT

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I've been looking at recipes online for potato masala and they seem to consistently say "use whatever potato you like" - but surely, there must be a textural difference if you use a waxy potato vs a starchy potato... which is more traditional? How do the different results vary?

Edited by Smithy
Capitalisation (log)
heidih

heidih

Posted
Posted (edited)

For so many years (hello Potato Council)  US default was the Idaho russet. I think the recipes you are looking to cook require a more waxy one. Like Yukon Gold or its family.

Edited by heidih (log)
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