Friday, December 23, 2005

Check that spud

Making scalloped potatoes and ham for your Yuletime Swedish buffet? Or latkes for Hanukkah?

Don't reach for the wrong potato.

Scalloped potatoes require waxy, low-starch, small round red or white potatoes, or Yellow Finns. All these will hold their shape after nearly two hours baking the casserole.

Quick-frying latkes, on the other hand, call for high-starch russet potatoes (with those dark thick skins, the classic baking potato) or the Yukon Gold. These will yield a light, fluffy latke (if you could call a latke "light").

Thanks to the Cook's Thesaurus for the useful, and photo-illustrated, guide.

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