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Idaho or red for potato kugel

 
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happy chick




 
 
 
 

Post Thu, Jan 14 2021, 10:49 pm
Which potatoes work better for kugel, idaho or red skinned?
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cbsp




 
 
 
 

Post Thu, Jan 14 2021, 10:52 pm
We do a mix. 60% russet, 40% red
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ra_mom




 
 
 
 

Post Thu, Jan 14 2021, 10:52 pm
Idaho
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HeartyAppetite




 
 
 
 

Post Thu, Jan 14 2021, 10:56 pm
Idaho
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happy chick




 
 
 
 

Post Thu, Jan 14 2021, 11:08 pm
What are red better for? Cholent?
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EsG




 
 
 
 

Post Thu, Jan 14 2021, 11:55 pm
happy chick wrote:
What are red better for? Cholent?


I make smashed potatoes with them. Boil in a pot until soft. Smash each one. Brush with olive oil and spices. Bake on a real cookie sheet lined with parchment. Crispy and creamy and delicious.
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b.chadash




 
 
 
 

Post Thu, Jan 14 2021, 11:58 pm
Red is good for roasted potatoes. Leave the skin on (scrub them), cut into large cubes, add oil, garlic and spices and roast until brown.
Idaho is good for kugel. I think Idaho is like allmourpose, good for everything.
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HeartyAppetite




 
 
 
 

Post Thu, Jan 14 2021, 11:58 pm
Red potato’s are better for things that cook a really long tome like stews, Cholent, goulash.
Because the potato’s don’t get mushy so fast, they also freeze better, if your freezing leftover stew.
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ra_mom




 
 
 
 

Post Fri, Jan 15 2021, 12:52 am
happy chick wrote:
What are red better for? Cholent?

I love to roast them.
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FranticFrummie




 
 
 
 

Post Fri, Jan 15 2021, 5:58 am
Idaho are better for almost everything I like to make.

WHY CAN'T I GET THEM IN ISRAEL???
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jflower




 
 
 
 

Post Fri, Jan 15 2021, 6:24 am
FranticFrummie wrote:
Idaho are better for almost everything I like to make.

WHY CAN'T I GET THEM IN ISRAEL???


What type of potatoes are available in Israel?
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FranticFrummie




 
 
 
 

Post Fri, Jan 15 2021, 6:27 am
jflower wrote:
What type of potatoes are available in Israel?


We get what's called the "wax" potatoes. The red ones, and the white ones. Both have very thin skin, and don't mash up very well. They taste exactly the same.

They hold their shape great in cholent, but when you need them to be softer, they never really get there no matter how long you cook them. It's just not the same at all.
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WitchKitty




 
 
 
 

Post Fri, Jan 15 2021, 6:41 am
FranticFrummie wrote:
We get what's called the "wax" potatoes. The red ones, and the white ones. Both have very thin skin, and don't mash up very well. They taste exactly the same.

They hold their shape great in cholent, but when you need them to be softer, they never really get there no matter how long you cook them. It's just not the same at all.

Now tell them how many types of onions we have.
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ddmom




 
 
 
 

Post Fri, Jan 15 2021, 7:15 am
Kugel made with yukon gold potatoes is delicious! (I don't always do it because they are more expensive usually!) Try it!!!
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Thisisnotmyreal




 
 
 
 

Post Fri, Jan 15 2021, 8:03 am
Yukon gold!! Don't play around!
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