On 12/16/2013 6:39 PM, notbob wrote:
> On 2013-12-16, Dave Smith > wrote:
>
>> Just about any potato can be baked. Some are better for baking than
>> others. Russet potatoes are one of the most popular for baking.
>
> Any and all potatoes can be baked, boiled, deep-fried, etc. The
> difference, as I see it, is their texture when cooked. Some are
> "mealy", like Idahoes, Russets, etc, and some are "waxy", like reds,
> whites, Yukons, etc. Not exactly rocket science.
>
> nb
>
Too true, nb. I see very expensive small purple potatoes and tiny white
"fingerlings" at about $6/lb. They're cute but not *that* cute!

Jill