I have always believed that baking potatoes are selected from ordinary
potatoes because of their large size but now I am being persuaded that they
are a special type of potato. Would someone kindly put me out of my misery?

On 2013-12-16 5:31 PM, Emrys Davies wrote:
> I have always believed that baking potatoes are selected from ordinary
> potatoes because of their large size but now I am being persuaded that
> they are a special type of potato. Would someone kindly put me out of
> my misery?


Just about any potato can be baked. Some are better for baking than
others. Russet potatoes are one of the most popular for baking.

I think that Europeans are a little more particular about their potatoes
than North Americans. Most NA types tend to think of potatoes as
potatoes while Europeans tend to use different types of potatoes for
different dishes.

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

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

On Mon, 16 Dec 2013 22:31:40 -0000, "Emrys Davies" >
wrote:

> I have always believed that baking potatoes are selected from ordinary
> potatoes because of their large size but now I am being persuaded that they
> are a special type of potato. Would someone kindly put me out of my misery?

Here you go.
http://www.finecooking.com/articles/...e-or-boil.aspx

--
Food is an important part of a balanced diet.

On 12/16/2013 6:04 PM, sf wrote:
> On Mon, 16 Dec 2013 22:31:40 -0000, "Emrys Davies" >
> wrote:
>
>> I have always believed that baking potatoes are selected from ordinary
>> potatoes because of their large size but now I am being persuaded that they
>> are a special type of potato. Would someone kindly put me out of my misery?
>
> Here you go.
> http://www.finecooking.com/articles/...e-or-boil.aspx
>
Nice link, thanks sf.

Jill

"jmcquown" > wrote in message
...
> On 12/16/2013 6:04 PM, sf wrote:
>> On Mon, 16 Dec 2013 22:31:40 -0000, "Emrys Davies" >
>> wrote:
>>
>>> I have always believed that baking potatoes are selected from ordinary
>>> potatoes because of their large size but now I am being persuaded that
>>> they
>>> are a special type of potato. Would someone kindly put me out of my
>>> misery?
>>
>> Here you go.
>> http://www.finecooking.com/articles/...e-or-boil.aspx
>>
> Nice link, thanks sf.
>
> Jill

I agree, a very good link. Thanks everyone. Now I know!!

In article >, says...
>
> I have always believed that baking potatoes are selected from ordinary
> potatoes because of their large size but now I am being persuaded that they
> are a special type of potato. Would someone kindly put me out of my misery?

They are not one special type of potato. Out of the hundreds of potato
varieties grown in the UK and sold in smkts, some are better for baking
and some better for salads .. this is not just about size but
consistency, it's floury or waxy. Some prefer a floury-texture variety
for baking, like Maris Piper or King Edward.

http://www.manyfacesofpotatoes.com/uk/potato-varieties/



Janet UK

"Janet" > wrote in message
t...
> In article >, says...
>>
>> I have always believed that baking potatoes are selected from ordinary
>> potatoes because of their large size but now I am being persuaded that
>> they
>> are a special type of potato. Would someone kindly put me out of my
>> misery?
>
> They are not one special type of potato. Out of the hundreds of potato
> varieties grown in the UK and sold in smkts, some are better for baking
> and some better for salads .. this is not just about size but
> consistency, it's floury or waxy. Some prefer a floury-texture variety
> for baking, like Maris Piper or King Edward.
>
> http://www.manyfacesofpotatoes.com/uk/potato-varieties/
>
>
>
> Janet UK

No mention of Russet on the site.

"Emrys Davies" > wrote in message
...
>
> "Janet" > wrote in message
> t...
>> In article >, says...
>>>
>>> I have always believed that baking potatoes are selected from ordinary
>>> potatoes because of their large size but now I am being persuaded that
>>> they
>>> are a special type of potato. Would someone kindly put me out of my
>>> misery?
>>
>> They are not one special type of potato. Out of the hundreds of potato
>> varieties grown in the UK and sold in smkts, some are better for baking
>> and some better for salads .. this is not just about size but
>> consistency, it's floury or waxy. Some prefer a floury-texture variety
>> for baking, like Maris Piper or King Edward.
>>
>> http://www.manyfacesofpotatoes.com/uk/potato-varieties/
>>
>>
>>
>> Janet UK
>
> No mention of Russet on the site.

See? I keep telling her that when she googles all her information, she
shouldn't rely on the first hit!

--
http://www.helpforheroes.org.uk/shop/

In article >, says...
>
> "Janet" > wrote in message
> t...
> > In article >, says...
> >>
> >> I have always believed that baking potatoes are selected from ordinary
> >> potatoes because of their large size but now I am being persuaded that
> >> they
> >> are a special type of potato. Would someone kindly put me out of my
> >> misery?
> >
> > They are not one special type of potato. Out of the hundreds of potato
> > varieties grown in the UK and sold in smkts, some are better for baking
> > and some better for salads .. this is not just about size but
> > consistency, it's floury or waxy. Some prefer a floury-texture variety
> > for baking, like Maris Piper or King Edward.
> >
> > http://www.manyfacesofpotatoes.com/uk/potato-varieties/
> >
> >
> >
> > Janet UK
>
> No mention of Russet on the site.

Because its a UK site talking about varieties licensed to be grown and
sold in the UK.

The posters referring to Russets are Americans, talking about a US
potato.

Janet UK

"Janet" > wrote in message
t...
> In article >, says...
>>
>> "Janet" > wrote in message
>> t...
>> > In article >, says...
>> >>
>> >> I have always believed that baking potatoes are selected from
>> >> ordinary
>> >> potatoes because of their large size but now I am being persuaded that
>> >> they
>> >> are a special type of potato. Would someone kindly put me out of my
>> >> misery?
>> >
>> > They are not one special type of potato. Out of the hundreds of potato
>> > varieties grown in the UK and sold in smkts, some are better for
>> > baking
>> > and some better for salads .. this is not just about size but
>> > consistency, it's floury or waxy. Some prefer a floury-texture variety
>> > for baking, like Maris Piper or King Edward.
>> >
>> > http://www.manyfacesofpotatoes.com/uk/potato-varieties/
>> >
>> >
>> >
>> > Janet UK
>>
>> No mention of Russet on the site.
>
> Because its a UK site talking about varieties licensed to be grown and
> sold in the UK.
>
> The posters referring to Russets are Americans, talking about a US
> potato.
>
> Janet UK



I googled a bit myself and came up with these, have a wee look yourself:

http://albertbartlett.co.uk/potatoes/russet/

http://www.manyfacesofpotatoes.com/uk/potato-varieties/

Hope that helps.


--
http://www.helpforheroes.org.uk/shop/

In article >, lid
says...
>
>
>
> I googled a bit myself and came up with these, have a wee look yourself:
>
That's a hybrid.

http://www.innovatorpotatoes.com/about_innovator.html

" Innovator, created from parents of American and Dutch origin",

"Innovator is not just a copy of traditional RUSSET potatoes"


Janet

All I know is.........I only buy potatoes with "Idaho" on the bag. Never had a problem using them for baked. I like the taste and texture.

I buy small reds rarely - when I want small, roasted spuds.

On 12/16/2013 3:49 PM, Sqwertz wrote:
> But any potato can be used to make a baked
> potato, with less success coming from using thin-skinned varieties.
>
> -sw

And you and Marty are all about thin skin, aren't you?