In article ,
"Wild Bill" wrote:

"Gary Woods" wrote in message
...
Wildbilly wrote:

Colors are good for presentations, but how do these heirloom potato
varieties compare in taste to Russets or Yukons? The Butterballs taste
like potatoes, only more so.

Very favorably. If you haven't seen it, the Moosewood Tubers catalog
(Part
of Fedco Seeds) has a chart listing the attributes of the many potatoes it
offers.... I just recall a scale of waxiness that tells you whether to
bake, boil, fry, etc. And as Steve mentioned, the colors are fun. I find
the blue ones keep their color best sliced and pan-fried in as much olive
oil as I can keep Dear Lady from spotting.
For what it's worth, my G.E. combination microwave/convection oven works a
treat for roasting potatoes... in the "Fast Bake" (oven with bursts of
microwave thrown in), you can do several spuds in 15 minutes, and they
taste just like regular oven roasted.


Gary Woods AKA K2AHC- PGP key on request, or at
home.earthlink.net/~garygarlic
Zone 5/6 in upstate New York, 1420' elevation. NY WO G

For flavor, it's hard to beat a Red Lasoda!

Signature seems kinda familiar but in any event, thanks for all the
responses. Now I've got to rework next years garden scheme in order to
increase the potatoe crop.
--
³When you give food to the poor, they call you a saint. When you ask why the poor have no food, they call you a communist.²
-Archbishop Helder Camara

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