Vegetables

We eat a lot of root vegetables: carrots, onions, turnips, rutabagas, and of course, the potato. But Irish potatoes tend to be very different from American ones—we don’t like waxy potatoes and even a popular spud like the Yukon gold is a little too smooth. In Ireland, the most prized attribute is “flouriness,” and the highest compliment is to say a batch of potatoes are “balls of flour.” Instead of Irish varietals like Roosters, Queens, Kerr Pinks, and Golden Wonders, look for American russets and baking potatoes. And then boil them!