#red potatoes aren’t my favorite tbh but they have their place (imo mostly in roasted form)

[sepulchritude]

tell me more about the four kinds of potatoes

I’m so glad you asked!

So russet potatoes (the regular brown kind) tend to dissolve into the broth. Good for potato soup! Makes the broth thick and filling. Less good if you like big chunks. If you want a potato to hold it’s shape without breaking apart when cooked, you’ll want red or yellow potatoes.

But I wanted to do both! So for my soup (guinness beef stew) I planned to use one large russet potato so it would dissolve into the broth and a handful of small yellow potatoes for chunks. Except at the store I found a bag of mixed baby potatoes! It contained red, yellow, and purple potatoes!! So obviously I wasn’t going to pass up on that.

Thus, four kinds of potatoes!