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.