Subject: Potato sort for boiled potatoes?
From: Michaela Scheving <mschevin[at]bnr.ca>
Date: Fri, 15 Mar 1996 14:39:55 -0600
4 months ago I moved from Sweden to Texas. In Sweden we use peeled boiled
potatoes a lot (right: not french fries, not mashed potatoes, not potato
patties, not scalloped..) Just peel the potatoes and put them in salted
water and boil for 10-20 min according to the season.
Anyway, the potatoes types I have so far found her in Texas doesn't really
seem to fit for plain boiling. They either get too hard or get all mushy
and fall apart.
Over in Sweden we have types like Bintje, King Edward, different variants
of Mandel and many other types. I guess that there must be lots of
different types here in the US as well, not only "Idaho Potatoes".
So I wonder if there is anyone out there who knows the name of a potato
sort/type that is suitable for boiling, so I can ask for that type at my
From: nancy-dooley[at]uiowa.edu (Nancy Dooley)
Date: Fri, 15 Mar 1996 15:46:19
I guess I would look for the small, red-skinned ones (whatever they're called)
- at the right time of year, they're "new potatoes," and perfect for peeling
(or half-peeling) and boiling whole.
From: hvane[at]shrewsbury.org (L. Merinoff)
Date: 15 Mar 1996 21:03:04 -0700
Michaela Scheving wrote:
> Over in Sweden we have types like Bintje, King Edward ...
I was actually eating some Bintjes tonight as I read this message (ah
yes, another elegant dinner: me @ my computer, my husband @ his....)
I mail-order them from New Penny Farm in Maine. They have a 'Potato
of the Month' club, or you can just place a single order. Their phone
number is 800 827-7551.
They specialize in heirloom varieties and can tell you exactly which
potato they have that will work in the kind of dish you want to make.
I like the traditional Maine Katahdins for potato salads, the Shepody
for French fries and the Bintjes for almost anything else. According
to the tag on my bag:
BINTJE -- From Holland, the most widely grown yellow potato in the
world, the Bintje has a distinctive flavor. Medium-high starch.
The New Penny people (doesn't that sound like a children's TV show or
a relentlessly cheerful choir?) are very nice, and it's great to talk
with a farmer who really knows and cares about what he does. Then
again, these days I'm sure most small farmers feel that way or they
wouldn't be doing what they do.
From: donwiss [at] panix.com (Don Wiss)
Date: Sat, 16 Mar 1996 13:26:39 GMT
My favorite potato is the Yukon Gold. In recent years they have become more
readily available in supermarkets in the US. They boil fine, though I tend
to chop them up and microwave them. They have a richer, more of a potato
taste, and are less dry than regular ones.
Also I find peeling them to be a lot of unnecessary work, and the peels
have a lot of nutrition in them. Just clean them well with a brush first.
From: paulo[at]sojourn.com (Costello & Orselli)
Date: Sun, 17 Mar 1996 10:05:12 -0400
Most large grocery stores in the US only stock a few varieties of
potatoes. If you're shopping at HEB or Tom Thumb you may have a choice of
only Idaho baking spuds or red potatoes. Go for the red ones - the
smaller the better. If there is a Whole Foods grocery store near you
check it out - along with all kinds of healthy foo-foo stuff you will find
a more well-rounded and interesting produce section.
I spent five years in Austin. I miss it madly.
From: Helle G. Paulsen <helle.paulsen[at]fou.telenor.no>
Date: 17 Mar 1996 22:29:56 GMT
Nancy Dooley writes:
> perfect for peeling (or half-peeling) and boiling whole.
Or boil them with the skin on - it preserves the vitamin C better. And drop
the potatoes into the water when it's already boiling - vitamin C is
"destroyed" at... 60 C (?), below the boiling temperature of water.
Of course there isn't all that much vitamins in potatoes, so if you seldom
have them, this won't matter.
From: madelin[at]north.pacific.net (Madelin Holtkamp)
Date: 18 Mar 1996 17:38:28 GMT
We have red or "new" potatoes that are nice for boiling. White Rose
potatoes also make a passable boiled potato. Other types that may be
available in your area are Yellow Finn and Yukon Gold.
If you boil the potatoes in their skins, they may hold together better. I
always put mine back into the pan after draining and set the pan over low
heat. I sort of shake the pan til the potatoes have steamed off a good
bit of their moisture. Being too lazy to peel potatoes, I have never
tried this method with peeled ones.
From: ambush[at]ozemail.com.au (Richard Sherratt)
Date: Tue, 19 Mar 1996 10:45:25 GMT
Look for the ones with red skins. They are waxier than other types of
potatoes and have a slightly yellow flesh.
The varieties we get here are Pontiacs and Desiree. Might have
different names in Texas.
From: jenkinsgm.dfem[at]dfmail.usafa.af.mil (gail)
Date: 20 Mar 1996 16:05:55 GMT
Don't buy "all-purpose" potatoes. My husband bought them once when I
had to take potato salad to a family cookout. I said I made mashed
potato salad for something different because the potatoes fell apart
when I boiled them and really crumbled when I mixed the dressing in.
Usually russet turn out okay when boiled.