Not exact matches
There is actually a difference in the varieties of
potatoes:
russet potatoes are the
starchiest, while the red skin (or even the yellow ones) are more «waxy» and great for sautéing, skillet frying, and scalloping — really nice for this particular recipe.
In my experience, this dish works best with
russet potatoes, since they are
starchier and soften nicely during cooking.
500g
starchy potato (such as Idaho /
russet), scrubbed and cut into 1 cm cubes 300g sweet
potato, scrubbed and cut 1 cm cubes 1/2 cup vegetable broth or water 250g boiled beets, peeled and diced into 1 cm cubes 2 sticks celery, cut into 1 cm slices
You can use
russets in a pinch, however they have a tendency to overcook and stick to the pan, so I prefer less
starchy potatoes like gold or red «new»
potatoes.
Ingredients: About 3 1/2 tablespoons extra-virgin olive oil 1 pound
starchy potatoes (such as Idaho /
russet -LSB-...]