Wednesday, 24 February 2016

The Surprisingly Complex Chemistry Of The Humble Potato

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Baked, mashed, boiled, fried - in a general sense, it's hard to do potatoes wrong. There's something about the fluffiness of a well-baked potato, the crunch of a nice chip, the creaminess of mash that warms the heart, as well as the taste buds.

But not all potatoes love the deep fat fryer, and not every variety will sing in a salad. Take a look at the secret properties that make certain potatoes the right one for the job.

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