The deeper Yellow flesh is better than the white
I prefer the yellow flesh of the Honey Gold variety. They cook quickly and have a creamy texture.
Other Blog Posts
How to Make a Seafood Boil
There’s nothing quite like a seafood boil—a hands-on, flavor-packed feast that brings people together around the table (or newspaper-covered patio table, if you’re going traditional). Whether you’re celebrating summer, planning a special dinner, or just craving bold, buttery seafood flavors, a boil is a crowd-pleasing dish that’s easier to pull off than you might think. … How to Make a Seafood Boil
How to Cook Baby Potatoes on a Flat-Top: Recipes, Tips & Techniques
If you’re a fan of grilling, then you already know how versatile a flat top griddle can be. From smash burgers to breakfast hash, it handles it all—and that includes crispy, golden baby potatoes. Whether you’re making a side dish or the star of the meal, cooking baby potatoes on a flat-top griddle is a … How to Cook Baby Potatoes on a Flat-Top: Recipes, Tips & Techniques
How Do You Reheat Roasted Potatoes or French Fries So They’re Crispy Again?
We’ve all been there: you made a big batch of perfectly roasted baby potatoes or crispy French fries, and now you’ve got leftovers. The problem? Reheating potatoes can often leave them soggy, limp, or rubbery. But don’t worry—there is a way to bring them back to life with that crispy, golden texture you love. If … How Do You Reheat Roasted Potatoes or French Fries So They’re Crispy Again?