I cut out any rotten spots, voids or breaks before I make fries or mash. You'll usually find them when you cut the fries, or make mash, as you will be able to see the insides when you cut them. However baby potatoes or fingerlings are more difficult to spot as you will be simmering them whole.If you're doing fries or mashed potatoes, etc. with the skin, do you worry about blotches and other not-so-uniform-looking parts?
To be fair, she said that about mashed, not sure what her take on french fries was. And reg. potato salad, I always get annoyed when somebody tries to sell me a potato salad with chunks of unpeeled red potatoes as 'German potato salad'. I am German, and I have never seen a salad there with unpeeled potatoes, never in chunks (thin slices cut while the potato is still hot so it can soak up the dressing), and we rarely use red potatoes. Just a pet peeve, I guess.No places in fries? Did Julia really say that?
Of course, there are as many variations as there are housewifes and cooks, plus some regional differences. The two basic ones I know:So where is the recipe?