Which type of potatoes should I use for this dish, red, yukon gold or baking??
Thank you for your help.
Russet or baking potatoes are the traditional potato for this recipe, I believe, but Yukon Golds show up in many recipes. I've only made them once in my life and don't know why it was only once. It's a lovely, rich, French dish, definitely dinner party worthy.
You can really use any potato for Pommes Anna but i find that the waxy varieties brown too quickly are too sweet and do not have a good crispness to them.
I prefer Kennebecs, White Rose, or Idahos(russet).