I lke Red Bliss for PS . but Ive made it w Russets
indeed , there is a narrow window for the russets.
Im not a fan of Yukon Gold.
they have exceptional PR and a Brand thus they are over priced.
chefs that still extoll browning meat to ' seal in the juices '
moan ecstatically that YG have a buttery taste. they don't on my palate.
take a sniff of the potatoes at room temp before you use them, musty potatoes
may have been stored , properly or improperly for too long.
also giver them a discrete squeeze . if not firm , walk on by.
if you have an iPot , pressure steam your Pot's . flavor stays in the potato
not the water.
where the potato was grown is fairly important .
PEI potatoes have far less flavor than potatoes grown elsewhere
as its possible the soil is depleted and they are grown with some from of
flavorless chemical fertilizer
Idaho is a name to look for , for Russets. Not so much Ore-Ida , as you are paying a lot
for advertising. just from Idaho
why ? white some time ago there was a volcanic eruption W of Idaho
and Idaho got a lot of Ash. tasty-er potatoes are the result.
a quick , discrete sniff , if loose , or even more discrete sniff of the bag of potatoes
( most bags have holes in them to dissipate moisture )
will give you a good idea of what your getting
earthy smell ? fine, nice
overly musty , not so fine.
potatoes , along w eggs , are a gift from God.
try a genuine Tortilla Espanola.
esp the next day at room temo
ingredients for the T.Es. are Potatoes , onions , eggs , salt and olive oil
stop right there. anything else will degrade the experience .
Veg , other stuff ? OK if you like that
but the result is no longer King and Queen of the Potato Hill.
