Potatoes!

Recently it has come to my attention that some of you don't seem to realize that there are different sorts of potatoes. To remedy that, I'm going to discuss the three different types I use most often in my recipes.

New Potatos
New potatos are more or less round and rather red. They are used when you need a potato that can easily be cut down to tender bite-sized goodness. Since they are so small, and not completely grown (hence "new"), they suit this purpose well.

Russet Potatos
The large brown ones familiar to everyone in the world, I hope. I use russets for mashing, mostly. They also don't make bad baked potatos, though some people prefer to use...

Baking Potatos
This are basically a large Russet-like potato with a rounder shape and thicker skin, which makes them ideal for making baked potatos.

And there you have it.