Dear Barbara: Why can I bake a russet potato in one hour and it is perfectly done, but when I use the same size red potato, it is not done in the same amount of time? — Annie from Lodi
Dear Annie: It is the type of potato you are using. Russet potatoes are great for baking, but not for dishes that are cooked in liquid for longer periods of time. They will fall apart if boiled too long. Russets have very high starch content, and very low moisture content. That is why they crumble apart and are nice and fluffy when you open them.
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