chapter 13 professional cooking 9th edition
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solanie
a poisonous substance found in potatoes that have turned green
waxy potatoes
a young potato high in sugar and low in starch
all purpose potatoes
an irregularly shaped potato suitable for most purposes, though not usually for baking due to its shape; not as dry, starchy, or expensive as a russet
new potatoes
immature potato with tender, thin skin, harvested while the plant top is still green
duchesse potatoes
potato puree mixed with butter and egg yolks
russets
starchy potato often used for baking and deep-frying
