Having spent 20 years in the Red River Valley, I'm quite partial to good old reds, but many like russets. I like to bake reds without foil or any other coverings to get a crisp skin--yes, I like to eat the skins also. What's your favorite, and why?
reds all the way
all others are inferior
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baked crisp - with butter rub and coarse salt
stop arguing
can’t you see it’s tearing us apart?!
Would like to find some seed lotatoes for the upcoming growing season.
https://fresh.co.nz/2017/06/14/low-carb-potato/
I’m sorry. I just felt like being a pain in the ass. A potato is a potato as far as I’m concerned.