Holy tubers, Batman!

Well what follows is the Blonde Person's Guide to Cooking because I am the blondest they come (I hide it well with my brown hair, ey?)!! I thought again how Tom said that the Vegetable Cutlets would be best with a waxy potato. I never really thought much of this, because the potato I buy most often is the Russet variety. Well thanks to foodsubs, I am now completely educated in anything potato-related. Russets are good for baking, as they are high-starch, but they don't hold their shape very well after cooking. However, white potatoes are low-starch (and waxy!) and are perfect for potato salads and are meant to be boiled. So I should have used a round white potato last night, not the Russet... Durr! No wonder the cutlets were soft!!!

Ok so here it is, one more time, really for myself!

White potato - waxy!

Russet potato - for baking!