One first needs to find old potatoes, not the new ones; your vegetable vendor should be able to help you with this. Old Potatoes are a market term; basically the opposite of 'new'potatoes. How old they are, I'm not sure, but certainly over a couple of weeks. They are probably higher in starch, that key ingredient in making this recipe work. They probably don’t look as waxy and shiny and light as the potatoes that you’re going to pick off the shelf; but trust me that dark flaky-skinned ones are a better bet.
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