It’s not just a potato…

Garlic Spiced Potatoes


Most people don’t realize that choosing the right potato in a recipe is vital to the dish’s success. Don’t just grab the first bag of potatoes you see. Decide what you are cooking, and then choose the appropriate potato.

Potatoes are mainly composed of starch and water. There are three categories of potatoes:

  1. High-Starch/Low-Moisture Potatoes

  2. Medium-Starch Potatoes

  3. Low-Starch/High-Moisture Potatoes

Russets and Idaho potatoes are High-Starch/Low moisture potatoes. These potatoes soak up liquid as they cook and eventually fall apart. Use these potatoes for French fries, latkes, mashed potatoes, roasted potatoes, baked potatoes, and to thicken a soup. (When baking these potatoes, do not wrap in aluminum foil as the moisture gets trapped, causing a mushy mess.)

White potatoes, Yellow Finns, and Purple Potatoes are Medium-Starch potatoes. These are also known as all-purpose potatoes. They hold their shape better than high-starch potatoes, but are quite similar. They work well when roasted, wrapped in foil and in gratins.

Red potatoes, Yukon Golds, Ruby crescents and freshly dug potatoes aka “new” potatoes are Low-Starch/High-Moisture potatoes. These potatoes hold their shape well. They are best when used for potato salad, soups, roasted and scalloped potatoes.

The most popular vegetable in the United States and Russia is a potato or, Kartoshka in Russian! I have the best of both worlds. Daniel, is a first generation American, with both parents being Russian immigrants… VERY RUSSIAN!!! Most meals my mother in-law makes, consists of potatoes, but not sweet potatoes… For some reason, Daniel thinks sweet potatoes are poisonous.

I sincerely love potatoes in every which way, but I do not, and will not, make them for every meal. My favorite potatoes are red skin potatoes. Their skin is thin, and smooth. They have great color and their buttery texture provides a creamy and delicious taste.

Enjoy 🙂

Sprinkle all the ingredients on a baking pan lined with aluminum foil.


Cut all the potatoes in half, and make slits on the flesh.


Place potatoes flesh side down on the baking pan.


Bake for at least one hour and serve!


Garlic Spiced Potatoes


  • 8-10 red skin potatoes

  • 3-4 minced garlic cloves

  • 2 tsp paprika

  • 1 tsp salt

  • 1 tsp parsley

  • 1/2 tsp cayenne (optional)

  • 1 tbsp Parmesan cheese (optional, dairy)

  • 4 tbsp oil


  1. Preheat the oven to 375 degrees.

  2. Sprinkle all the ingredients in a baking pan lined with aluminum foil.

  3. Cut all the potatoes in half, and make slits on the flesh.

  4. Place potatoes flesh side down on the baking pan.

  5. Bake for at least one hr.


7 thoughts on “It’s not just a potato…

    • High-Starch potatoes such as Russets work best because they all low-moisture and crisp well. For best results wring out as much liquid from the potatoes. good luck!
      p.s. keep your windows and vent on during frying, this will prevent a strong frying smell in your house.

      • Thanks for your reply; that is the type of potatoes I use because I always purchase the 5 lb. bag. BTW: this year, we had two electric frying pans and we cooked them outside on the lani. Therefore, no smelly kitchen.

  1. ?חני מאיפה לקחת את האנפורמציה על סוגי תפוחי אדמה?. ואיזה סוג של תפוחי אדמה הכי טוב להשתמש אני חושבת שדניאל לא אוהב תפוחי אדמה מתוק , כי זה מתוק ולא חריף. תפוחי אדמה נראים טעים כל הכבוד! מאמא

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