Becky M wrote:these did not turn out very well.....
i used red potatoes, nuked for three minutes, tossed in oil, seasoned... baked some at 400 for 18 minutes, then 425 for anoter 10 or so. they were cooked , but not crispy like i wanted.
I made another batch, everything the same, but i cooked the second batch at 450 for about 20 minutes, then 425 for another few minutes. same thing... cooked, but not crispy like i was expecting.
could it be that i used red potatoes? they were dry. the pan was dry. dont know what i did wrong.
disappointed.
Sorry that your results didn't turn out for you like you wanted,
but your guess is correct. Red Potatoes are better for boiling not baking. Your average Russet Potato is better suited for Wedges. The difference between the two types is the amount and nature of starch each contains. Baking potatoes are relatively high in amylose starch. Boiling potatoes are low in starch and it's a different type called amylopectin. This pectin (just like fruit for jams) is what holds that kind of potato together when boiled. Here's a quick lesson.
Potato 101Baking Potatoes They tend to be long and have a coarse, cork-like skin. They are high in starch, with a dry, mealy texture. However, they turn light and fluffy when cooked. They are ideal for baking, mashing and French fries. They are light and fluffy baked, light and creamy mashed, and to be perfectly honest, the only potato really worth frying.
Some of the names you’ll see them under in the supermarket are Russet Burbank, Russet Arcadia, Norgold Russet, Goldrush, Norkotah, Long White ,White Rose, California Long White and most commonly known as Idaho.
Boiling Potatoes These are sometimes called waxy potatoes. They come in a variety of shapes and can be long or round. They have a thin, smooth skin and an almost waxy flesh. They are relatively high in sugar and moisture (that's why they didn't get crispy for you), but very low in starch. They are ideal for soups, casseroles, potato salad, roasting, and barbecuing because of their tendency to hold their shape. You can certainly mash them, but instead of smooth and creamy, the results tend to be thick and lumpy.
You will find them sold as Round White, Round Red, Yellow Potato, Red Potato, Salad Potato, La Soda, Red La Rouge, Red Pontiac, Red Nordland, Red Bliss, Yellow Finnish, Ruby Crescent, and Australian Crescent.
Just to add to the confusion, there are some potatoes that fall in the middle, in the "all-purpose" category, such as the Yukon Gold, Peruvian Blue, Superior, Kennebec, Katahdin and the Fingerling sized of these types. They are moister than baking potatoes and will hold together in boiling water. They are particularly well-suited to roasting, pan-frying, soups, stews, and gratins. They can be baked, mashed, and fried, but will not produce the same results as a baker.
And finally, a new potato is just that – an immature, small potato of whatever variety. Red potatoes may be the type most often sold,
but that does not mean that a red potato is a new potato or that a new potato is a red potato. Sweet Potatoes and Yams are another subject...........