I have a newfound admiration for red potatoes. With their thin red skins and supple, creamy innards, they sometimes are a perfect alternative to my first potato love, the Russet.I am gradually substituting red potatoes in dishes where my family only used Russets. However, although red potatoes are more glamorous and are better suited for more visually appealing dishes, they are not always interchangeable with Russets.
Plus, I find myself encountering my own moral opposition when using red potatoes as a Russet alternative. Using red potatoes for potato salad? You can definitely do that. Stews? Of course! Potatoes au gratin? Bring it on! French fries? Although there may be problems, why not? What about Mom's curry? . . . Hey, wait a minute! That would be sacrilegious. Mama always made curry with Russet potatoes, and therefore, I need to too. Plus, you need the starchiness imparted from Russet potatoes to make the base of a hearty and thick curry gravy.
Or do you?
I decided to try it out for myself.
Although there wasn't as substantial of a curry sauce as I am accustomed to, the potatoes hadn't disintegrated into a sandy slosh. The red potatoes maintained firmness and their overall shape and form. Plus, the potatoes had absorbed the curry seasonings and tasted just as flavorful as Russets.Hmm. . . I think I'm coming around to red potatoes. All the way around.
I love drinking up that slosh at the end! Mmm. *note to self: use BOTH kinds of potatoes!
ReplyDeleteRed potatoes are also visually more pleasing to use than the other varieties. Even in a mash, I keep the skins on for the added texture and color.
ReplyDeleteLooks like a great dish to have with the last dregs of winter weather.
ReplyDeletewell that sounds delicious and appears to have worked! i do love using red potatoes for mashed potatoes.
ReplyDeleteFingerling potatoes and new potatoes are great for this kind of dish. You don't have to cut them and they have waxier flesh, which means they're won't dissolve into mush when stewed.
ReplyDeleteThis looks great. Nice bright colors in your pictures.
ReplyDeleteI like the mush 'cause I can mop it up with French bread. :)
ReplyDeleteThis looks like such a satisfying dish, tasty and colorful too!
ReplyDeleteAri (Baking and Books)
mmmmmmmmm! i cant even tell you how good that looks right now. if i wasnt so lazy and it wasnt so late, i'd go to the store on the way home.i dont think i can shake the craving now that i have a taste for chicken like this, drooool
ReplyDeletecurry and potatoes - I've never considered that combination in my home cooking but will certainly give it a try (with the red potato)
ReplyDeleteWow, using both potatoes is an excellent idea Christine D.! I also love the gravy too!
ReplyDeleteI would love to try purple fleshed potatoes too Wind Whisperer. They would add a stunning visual depth to any dish.
Interesting thought Cate! Curry is always warming, and would be delicious especially in the winter.
I need to try making mashed potatoes with those red taters Pink Nest!
I am pretty prejudiced against fingerling potatoes Chubby Panda, I feel like their name and shape remind me too much of human fingers. . . Eww. But I agree, I also like the creamier texture of waxy potatoes.
Thanks Eric, the colorfulness of foods allegedly indicates the levels of nutrients too!
I agree that the mush has its redeeming qualities, because it tastes delicious Wandering Chopsticks!
You're right Ari, it was both vibrant and delicious! :)
Hehe, sometimes I just want to grab a drumstick and start gnawing on it too Aria! :)
Oh yes, you gotta try potatoes in curry Douglas Cress! And while your at it, add cauliflower, carrots, and peas!
It is a beautiful dish!
ReplyDeleteGeez, everytime I visit your blog you have yet another dish that brings nostaligic memories of my childhood back to me. You keep reminding me of all the dishes I loved as a child and that i could make now! Yum.
ReplyDeleteThank you!
Red potatoes are lovely! Great looking (and sounding!) recipe!
ReplyDeleteLooks like a great dish!
ReplyDeleteRed potatoes are to Russets as truffles are to button mushrooms. Great post as always PE! And I love those mouth watering pics.
ReplyDeleteThat's what I know about potato varieties too. Some potatoes tend to have more starch, hence more suitable for stew and mashes, whereas some are more suited to be eaten baked. With curry, I thought any kinds would be great. :)
ReplyDeleteThank you Gattina, but I have to tell you, your delicious creations are beautiful too!
ReplyDeleteYou're welcome Alegna, I wish I could go over to your parents house and try the way they made these dishes! I'm sure they were amazing cooks!
You're welcome Freya and Paul, I agree that red potatoes are very visually attractive!
Thanks Taste Tester, it was easy too!
Wow, that is quite an analogy Elmo Monster! I would have said "chantrelle mushrooms," but truffles, huh? You really like red potatoes!
That is sage advice Tiger Fish, I am still learning which potatoes work best with which dishes. It seems like I have a lot to learn from you!