thick, crisp-
chewy skin.Roasting in
Pieces
Very good:
crisp exterior,
fluffy
middles.Creamier and
less crisp than
russets.Salad Best if you
want
optimum
dressing-
flavor
absorption;
potatoes tend
to break down
a bit.Halfway
between high-
starch and
waxy
potatoes; will
absorb a bit of
dressing and
maintain
shape fairly
well.