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KennethT

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

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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)

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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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