Potatoes that don't get soft when cooked

If you save them for seed, you might then have 500 pounds of hard potatoes next year

Don't they soften up in a soup even? The potato salad idea sounds good.

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The day I pay $1 a pound for potatoes is the day they will probably plant me in the ground.

Lol. Hadn't thought of that !

I've not tried soup yet. Still too hot but worst case I could purée them. Surely they won't stay hard then.

SS - what I wouldn't give to find someone who would barter chemical free Yukon golds with me ! Or even let me pay them to dig 'em up !!

$1 lb is what they are going on around here. I would just buy from the store but none of the stores can get any potatoes that aren’t treated(not even from the Amish store). Even they new one's are coated with stuff.

I picked up a hundred pounds (50 each Red and white)
for 24 bucks, or .24 cents per pound. I could of got the whites a little cheaper
but I liked the guy and he came down a bit on price on the whole of the purchase. we bought a bit of every thing.

I never had the golds, I prefer white types.


They fry the best I think.

So whats the difference ? besides color.

As far as russets, you can keep them. they don't make a bad baked tatter but they have a particular taste to them.

I'd cann them.

http://boards.straightdope.com/sdmb/...d.php?t=680699

Although this doesn't fit your situatiin exactly, I wonder if you soaked the potatoes in water before cooking, they would have extra moisture in them to allow them to steam internally better.

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Interesting... what are they coated with? I know the taters I buy at the store will sprout pretty quick, and a lot of them havent even been washed very well. The ones at the feed store that I buy to plant are treated... some kind of fungicide to keep them from rotting in the ground but have never heard of anything being put on eatin taters. I know the packin sheds where daddy worked for many years never treated them with anything... they came in from the fields, put into cellars for long term storage, then they were sorted, rinsed off, dried and packaged, then shipped to the stores.

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Could you do a small batch pressure canned just to test it? Maybe make a soup and can that too to test it? If that works then can them all or make soup and can it too.

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Well, a mixture of cleaning solutions that usually includes citric acid, ethylene gas, or treated with some kind of anti sprouting chemicals.I wish I could find dirty taters in the stores and I have had the produce mangers from several stores look high a low for me. Mind you one said he could get me some if I bought..it think it was something like 500 lbs at a time or some crazy amount like that.

About as hard as finding ungassed banana’s

As one produce manger said people want perfect food. He could have the cheapest best tasting melons, but if they looked ugly, he wouldn't be able to sell a one. People are getting what the ask for...fake food.

Sorry, so off topic...