They are very fond of potatoes, whether Chinese or Spanish, and there are many varieties of potatoes, some of them special, some of them large, some of them small, some of them rich in fibrous, and some of them rich in starch. See how you choose, for example, to make fries, usually with hard fibres, and if you make mud, with a lot of starch. The Dutch little potatoes are strange: they smell like milk, small skins, and they can be cooked without skin, each with a bag of potatoes that wants to make a new taste, and then add meat to it。
