OT Proprietary potatoes

Lennie Richardson wrote:

That makes sense. Potatoes that are good mashed would make good gnocchi. The
gluten in the flour would bind the proteins in such potatoes better than it
would those present in a baking potato. I bet those same "proprietary"
potatoes would not be as good for french fries as a big old Idaho baking
potato.

Good gnocchi potatoes are usually the "waxy boiling potato" varieties.
Idaho bakers end up too mealy for gnocchi and new potatoes boil up so
wet you end up using so much flour you may as well be making dumplings.
I make decent mashed potatoes with Yukon Golds (Idaho bakers) but I think
the Klondike Rose is better.

The Klondike Rose is marketed as a superior roasting potato, and it
does roast up quite nicely. Cut them in big wedges, toss with butter
and herbs and stick them in a 425 degree oven for a half hour. Good
"fries". I haven't actually deep fried any of them yet, that will be
interesting.

--
Ken Fortenberry