feel like making something different to go with my meal But that’s just me Other people may like to have a full range in their pantry In my wife’s native Colombia, the national dish, ajiaco, is a soup made with several different varieties of potato The starchier spuds disintegrate, thickening the broth, while the waxier ones stay firm You end up with an awesome textural mix This soup alone is reason enough to make me consider expanding my potato pantry Here’s a chart to help you decide which potatoes are right for a given application: APPLICATIONS HIGHSTARCH POTATOES (Russets, Idaho) MEDI STAR POTA (Yuko Golds, Finn, B round potato Baking Whole Best: potatoes turn out fluffy and moist with Not recomm wet an results thick, crispchewy skin Roasting in Pieces Very good: crisp exterior, fluffy middles Cream less cr russets Salad Best if you want optimum dressingflavor absorption; potatoes tend to break down a bit Halfwa betwee starch waxy potatoe absorb dressin mainta shape f well