How can I choose the best ressset potatoes?

There are a number of things that one should pay attention to when choosing the best reddish potatoes. This root vegetable should be firm and somewhat heavy for its size and should be without any colored or soft spots. Usually they will have a few eyes, which is okay if the eyes are shallow and do not gather. The skin of good reddish potatoes is usually textured and may contain certain dirt, which does not affect the quality of potatoes. When pressed, reddish brown should be solid and should have no soft spots on them. Potatoes that feel soft or spongy can be a prime number and can be rotten inside. These potatoes should be oomatular and should quickly narrow at the ends so that most potatoes have approximately the same diameter. While there is usually an existent shape that is incorrect with reddish -pebble potatoes that is in the middle and skinny, making it difficult to cook potatoes evenly as the skinny sections can be completely cooked while the inside of the thicker partIt is still brutal. Russet potatoes also come in different sizes and potatoes of approximately the same size should be selected for cooking more than one at a time for the same reason.

Russet potatoes should not have many noticeable eyes and should not have any shoots. Eyes on this type of potato should be shallow and they only appear on good potatoes as a slight indentation. Deep eyes should be cut out of potatoes before they are used, because the shoots that develop in these eyes are not edible. However, the presence of a handful of shallow eyes will not affect the taste of potatoes and these eyes can be ignored.

The quality of skis of ressert potatoes should also be examined before selection. The skin should be a varied, medium shade of brown and should not have any black, green or otherwise faded spots. It should be a little rough to the touch and can be a little dirty. Although they should not wash if they are stored,Any dirt on the outside of the potatoes can be easily cleaned just before cooking potatoes.