I try all types, doesn't seem to make a big difference. Since I boil them first I may cover them for a moment (just until I know they are tender) then I uncover them so they can get crispy. I like the crispy brown pieces on my fried potatoes. My mom & grandma would cook them covered in a cast iron skillet for what seemed like forever. But if I keep them covered I can't get the brown parts I like.Quote:
Does it matter which variety of potatoes you use? Covered or uncovered?