They will have a better texture if you let them dry a bit after harvesting. All potatoes need to be peeled to prevent possible botulism. The botulism spores are mostly in the peel and just scrubbing is not enough. The varieties you have are good for canning. Potatoes are hot packed, not raw packed. Dry pack ? Do you mean raw pack ? No, not raw packed. Here is a link that might be useful: How to can potatoes.

Well, Jasdip I'm glad you were successful with the muffin tin potatoes. I made them yesterday, and they tasted great, but....although I cooked them as long as they were supposed to, only the tops were crispy and even though they were tender they had a good bit of moisture in the cups. Took them to DD#3's for dinner and had I stayed at home I would have paid more attention to the "crustiness". Glad they tasted good because I sure didn't want to waste that good Gruyere cheese. Annie, ignore my semi-failure because they are really good and I may cut the recipe in half and try again. jude

Thanks, Lindac. That's kinda' what I figured but wasn't sure. Reason I was a little confused is because I generally make 'hash browns' from leftover baked potatoes or boiled baby reds. OT, but I also use grated leftover potatoes (baked or boiled w/ jackets on) stirred into pancake batter to make potato pancakes. (That's what worked when I was trying to duplicate my favorite potato pancakes from a local restaurant.)

I found this info on the Cook's Thesaurus website, about potatoes. Varieties: Potatoes with a high starch content, like russets, bake well and yield light and fluffy mashed potatoes. Those with a low starch content, like red-skinned potatoes, hold their shape after cooking, and are great for making potato salads and scalloped potatoes. Medium starch potatoes are called all-purpose potatoes, and they'll work in most potato dishes. Best for baking: russet potato Best for potato salads, gratins, and scalloped potatoes: Yellow Finn potato, new potato, red-skinned potato, white round potato, and purple potato Best for mashing: russet potato, Yukon gold potato, Caribe potato, and purple potato Best for soups and chowders: Yukon gold potato, Yellow Finn potato, red-skinned potato, white round potato, and purple potato Best for pan-frying: red-skinned potatoes, white round potatoes, new potatoes, and fingerling potatoes Best for French fries: russet potato, purple potato, Bintje potato Best for purees: fingerling potatoes Best for roasting: new potatoes, Bintje potatoes Best for steaming: new potatoes, Yukon gold potatoes Best for potato pancakes: russet potato, Yukon Gold potato Sue