The issues I have with Japanese potatoes are three-fold. First of all, deeply flavorful, red-skinned potatoes are very rare. They may be offered in some areas, but I never see them in any of the markets in my neighborhood (and I go to 4 different markets and see numerous fruit and vegetable stands as well). Second, most of the potatoes are really small. If you're going to peel them, this makes dealing with them very labor-intensive. Finally, most of them don't taste like much of anything.
I won't miss these tiny, fairly flavorless potatoes.
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