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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