So, it turns out that potato varieties are completely different in the UK than America. Not a single one in common as far as I can make out. Who knew?
Anyway, I'm plannig to make a Zuni recipe for dinner which calls for yellow-fleshed potatoes, "preferably Yellow Finnish, Bintje or German Butterballs". Does this mean I need a waxy, salad potato? I have Charlottes (waxy) and King Edwards (floury) in my pantry.....
And while I'm about it, what kind of potatoes are Yukon Gold?
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