— Sandra Hasenpflug

Okay, so, uh, culinarily speaking potatoes fall into two broad categories. One is, uh, the, the mealy potato, like the ruic potato and the waxy potato, okay? Like the Yukon gold with the Dutch yellow. And, um, so a mealy potato, like, uh, the common russet, uh, is, you know, once it's cooked up, it has, um, uh, a mealy texture, right? It has kind of a fluffy texture to it. Um, whereas a Yukon gold has a firm, uh, texture that, uh, slices, uh, nicely, um, after it's cooked and holds together, holds its shape. Um, so if you think about potatoes in this way, uh, generally speaking, uh, you know, waxy potatoes can be substituted with other waxy potatoes and, uh, mealy potatoes with other mealy potatoes. That's gonna be the quick solution. The, the quick answer here, okay? Um, now is a crossover Sure. According to your personal preference. And, uh, you can, you know, certainly, uh, you know, make a french fry out of a waxy potato, although arguably a better French fryer is gonna, is gonna be made from the, the typical mealy potato. Okay? And, uh, but that's a, that's a place to start, Sandra, is to just look up, um, examples of waxy potatoes so that you're familiar with those as you go shopping, or you grow them, right? Uh, and then look up, um, the other, uh, mealy variety to be familiar with those, uh, so that you can make those changes.