New potatoes have thin, fragile skin and a waxy, creamy texture, making them ideal for light, healthy meals. In contrast, old potatoes are starchier with thicker skins, suitable for energy ...
Sixth-generation Idaho potato farmer Brian Murdock offers "Sunday Morning" viewers some simple recipes and cooking tips for spuds. Stir until all is mixed together and there are no lumps.
Their moment in the spotlight has arrived. Let’s take a look at their best qualities. Credit...Nico Schinco for The New York Times. Food Stylist: Barrett Washburne. Supported by By Isobel ...