On 3/17/2015 11:22 AM, KenK wrote:
> A totally uninteresting esperiment in my oven, probably tomorrow. The
> grocery had no Russet or Idaho potatoes so I got a couple of red potatoes
> large enough for baking instead. Will try one tomorrow. Oddly, I've never
> tried baking a red potato. I suspect it will taste, to my uneducated
> palate, just like an Idaho.
>

They're waxier/moister, so they're more solid, less mealy. That's what
makes them a good boiling potato, and for salads - they hold their
shape better and don't crumble easily.

My folks always raised the Red Pontiac variety in our home garden,
because they grow to a large size and are very good keepers. So our
baked potatoes were always reds.