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ads, soups and stews), a waxy potato might be a good choice. Round white potatoes, a very common variety of potato found in the U.S. is considered an all-purpose potato. They’re suitable for baking, boiling, mashing, frying, just about any way you can imagine er\joying potatoes.
New spuds on the block:
Several specialty varieties of potatoes are finding their way into the supermarket produce section. One of the most common is the yellowfleshed potato. You may be seeing yellow-fleshed potatoes marketed under such names as Yukon Gold, Finnish or Bungie. Whatever the name, however, yellow-fleshed potatoes are not a new variety. As a matter of fact, they’ve been common throughout Continental Europe for hundreds of years. Why are whitefleshed potatoes so common in the U.S. then? Because we were introduced to potatoes primarily by English and Irish settlers who grew white-fleshed potatoes in their homelands.
Another variety popping up in the supermarket is blue-skinned, blue-fleshed potatoes. First developed in South America, a small number of U.S. farmers are now growing this specialty variety. They vary in color from a soft greyish blue to a brilliant purple color. These blue potatoes have a stronger, slightly nutter taste and are excellent for steaming or microwaving. Just for the fun of it, you might want to try an au gratin recipe using blue potatoes and a hint of blue cheese. Blue potatoes are marketed under such names as All Blue, Peruvian Blue or Delta Blue. The Blue Shetland potato has a purple skin and a creamcolored flesh.
The following recipes use Irish potatoes or potato products. Try them in your spring menus.
Potato casserole
(Debbie Massie)
2 lbs. frozen hash browns or Po
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