chapter 13 professional cooking 9th edition

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