On Thursday, March 19, 2015 at 12:35:00 PM UTC-5, KenK wrote:
> Brooklyn1 > wrote in
> :
>
> > On Wed, 18 Mar 2015 22:02:31 -0700, isw > wrote:
> >
> >>In article >,
> >> 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.
> >>
> >>Might taste about the same, but will probably be "creamy" and not at
> >>all "fluffy" the way a properly baked russet can turn out.
> >>
> >>Isaac
> >
> > Traditionally baked, blind folded no one can tell the difference... I
> > bake red skinned spuds often... the large ones bake the same as
> > russets, small ones bake like new potatoes.
> >
>
> FWIW, unblindfolded I can't either. I have no idea of the variety of the
> large red potato I used - not indicated on bin - but with a little
> margarine it tasted just like the Russet and Idaho baked potatoes I'm
> used to.
>
If you're putting nasty shit like margarine on it, who the **** cares what
kind of potato?
>
--Bryan