Favorite kind of potato for baking, these days? And for boiling?

Question

So many kinds to choose from

Do you bake them in their jackets
and do you prick them with a fork first
or do you wrap them ... I have an
ordinary oven

I miss the old Maine potatoes ....they tasted so
earthy and delicious .... anything new that is similar when the market doesn't stock the old ones?

thank you very much

please suggest how you tell where a potato was raised ..... or does it only matter what kind they are .... russets or baking potatoes ... sometimes in the market it does not say where a potato comes from, they are just (luckily) there to buy...thank you.

Answer 1

Good ol' russets for baking. In the jacket unwrapped. Wrapped is more like steamed. I prick the skin so they don't explode.
For boiling the red ones. The texure is more waxy for potato dalad.

Answer 2

You wash them and ALWAYS prick them, wrapped or not. I bake mine in a gas oven at 400 F for about an hour. Wrapped, the skin stays moist. Unwrapped the skin will dry and resemble potato skins you purchase but the inside is moist. I use potatoes grown in the Midwest for best taste. I like Wisconsin russets(earthy taste) because they are good baked or mashed. Indiana white potatoes are good for mashed. Michigan potatoes are excellent mashed and are good baked as well. Hope this helps. (I avoid Idaho potatoes, they are almost flavorless!)