The markets here in the Northeast sell 2 different kinds of red
potatoes, seemingly at different times.
The kind I prefer have a light red, papery skin that will just about
fall off when I wash them gently and have a texture that only needs
light cooking with the skins on. They are the best for any potato dish
other than french fries. (Actually, they make pretty good fries, and
are great deep-fried whole with skins on).
The other type have a deeper red, waxy looking skin that has to be
peeled off. They are similar to most white varieties, taste the same
as old white varities, and require the same cooking. I tried them a
couple of times then stopped buying them because produce managers are
charging higher prices for both red types.
Could anyone tell me the variety names and the different growing
conditions?
(BTW: I love and buy all different types of potatoes. These waxy reds
being sold at a higher price have me stumped).