Yellow Finns (medium starch) have the best flavor of the all-purpose potatoes. These golden-yellow, creamy-textured potatoes are great for gratins or roasting.
1 medium potato = 5 oz. = 1 cup medium (1/2 inch) dice
Yukon Gold potatoes; boiling potatoes
Choose those that feel heavy and firm. Avoid those that are soft, wrinkled, or blemished. And try not to buy potatoes in plastic bags since it?s hard to evaluate them. Refuse to buy potatoes that show even a hint of green. They?ve been ?lightstruck.? The green indicates the presence of solanine, which is produced when potatoes are exposed to light, either in the field or after harvest. This mildly poisonous alkaloid has a bitter flavor that can cause an upset stomach. If your potatoes turn green after you get them home, peel off all traces of the colored flesh before cooking.
Wash well and remove any blemished with a paring knife. Peel or not as your recipes advises. Potatoes cooked in their skins will be more flavorful, hold their shape better, and absorb less water. Also, the skins come off much easier once the potatoes have been cooked.
Store potatoes away from light in a place that?s cool (but not cold) and dry. Any potato that?s stored too long at such a low temperature will take on an unpleasant sweetness as the starch converts to sugar.