One potato two potato..
When I was growing up there were only two types of potatoes – big ones or little ones. Or maybe there were more types but to all intents and purposes they were the same – you peeled them, boiled or steamed them for around 30 minutes (or maybe roasted them a bit longer) and they were all cooked and ready to eat.
Nowadays one has no idea how long it will take to cook a “spud” because after 30 minutes you’ll find that some are still hard as rock. It’s only then that you realise that they’re those waxy things that are going to take another 30 minutes to cook while the rest of the meal is already cooked. Worse is if you are cooking the last of a previous bag of spuds with spuds from a new bag and so and so have you two entirely different species to deal with. I guess it’s time to start reading those labels and remembering which is which. And making room in the pantry for a second “spud bin”. I hear the waxy ones are good for potato salad.
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Rubytoos 