Kitchen Hint of the Day!

A new (red) potato has more moisture than other potatoes. Use new potatoes in dishes such as potato salad; they absorb less water when boiled and less mayonnaise when prepared, allowing your salad to have better flavor and less fat. They'll also break apart less easily when you mix the salad. Russet and Yukon gold potatoes are better for baking and making french fries. They are drier, meatier, and starchier, so they have a lighter texture when baked. Their lower water content means the oil will spatter less when you fry them. When baking a potato make sure you pierce it so steam can escape; otherwise it become soggy.