Part of the hearty approach to eating in winter is tucking into all manner of potatoes. Baked, roasted, mashed, worked into stews or fried up for breakfast, the possibilities go on and on. Chef Jerry Pellegrino has taught us, sometimes it's a matter of matching up the right kind of potato for the right dish.

<p>Part of the hearty approach to eating in winter is tucking into all manner of potatoes. Baked, roasted, mashed, worked into stews or fried up for breakfast, the possibilities go on and on. Chef Jerry Pellegrino has taught us, sometimes it's a matter of matching up the right kind of potato for the right dish.</p>

Every Tuesday morning at 8:45 WYPR listeners are treated to a tasty serving of culinary advice on Radio Kitchen.

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