Try this About Potato Varieties recipe, or contribute your own.
Suggest a better descriptionCheck the state of origin on the bag to see if you have Michigan boilers or an off brand Idaho baker. For boiling, I like Michigan (plain old brown potatoes), red (thin skinned), and Yukon Golds - and those lovely new red potatoes in the spring! For baking, Idaho or russets. For mashing, russets. I know there are lots of neat varieties out there that I havent seen, please let us all know about them! Posted by "Anne.Cox" <20676AC@msu.edu> to the Fatfree Digest [Volume 16 Issue 12] Mar. 16, 1995. Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com. 1.80? File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip
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Serving Size: 1 Serving (0g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
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