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From: Sassy (221.14.125.12)
Subject: Lorna Sass cookbook question re: potatoes...
Date: April 2, 2003 at 6:26 am PST

In Lorna Sass' "Great Vegetarian Cooking Under Pressure" cookbook, she often refers to using "thin-skinned potatoes," as in the case of page 59 for Celery, Corn and Potato Chowder.

Does anyone know what potatoes would fall in the category of "thin-skined"? I've tried looking everywhere in the book, but don't see a clarification. Maybe she clarifies it in one of her other cookbooks.

BTW, the Celery, Corn, and Potato Chowder was really good. I added garlic at the end of sauteeing the onions. I used Idaho potatoes, as that was all I had on hand. 1 large potato equalled 1 pound (according to my small kitchen scales), so I added 5 large potates, as I like thick soups. Adding my own blanched frozen corn from last suumer, and MMMM, was it good!

One note: Don't overcook, as the potatoes can become too mushy.

Follow Ups:

• Thin skinned potatoes - I think you can hurt their feelings easily. nt. Toad 4/03/03 (0)
• Thanks for the info. Sassy 4/02/03 (0)
• Yes, potatoes easily become soggy......... Yam 4/02/03 (0)
• Yellow or gold potatoes are thin skinned Dona 4/02/03 (0)
• Thin-skinned potatoes: Yam 4/02/03 (0)
• re: potatoes... Shona 4/02/03 (0)

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