"jmcquown" > wrote:

>
>"notbob" > wrote in message
...
>> On 2010-11-17, sf > wrote:
>>
>>> Now you know.
>>
>> What took you so long!?
>>
>> nb
>
>
>LOL I see purple and gold potatos and "fingerlings". And I wonder why
>people are paying so much for potatoes.

For us ['them', I guess, as I wouldn't buy *any*<g>] it is the
increased 'skin to potato ratio". Roasted, baked, smashed, or
salted- the skin is still the best part, even to the folks in our
family who purport to like potatoes.

>I just buy regular russets or white
>potatoes, half the cost. I don't get it.

Try a good gold or waxy potato next to a russet some time. Especially
for a salad, a little less so for baked. There really is a difference.
For mashed I throw enough butter, milk, cheese and parsley that
sawdust might pass.

>I'm not willing to pay extra for
>them. It's like broccoflower or whatever that flourescent green thing is
>that pretends to be broccoli but isn't I'll buy cauliflower. I'll buy
>broccoli. I'll combine them in a dish. I won't buy someting bred to be
>both.

I'm with you there. I'll buy some of that stuff once just to see if
I can tell a difference. I grow purple beans to entertain children
of all ages.

Jim