These new spuds aren’t for him

Regarding your article on potatoes [“From Lowly Potato to Super Spud,” Jan. 15], I don’t think that these new types will catch on. They will be twice as expensive and accomplish nothing that supplements and careful preparation can better provide.

Pressure steaming will develop a potato’s flavor the way baking will, but at a safe temperature (250 degrees). If you consume fiber with your potato, by leaving on the skin and adding a medium-sized salad, you will solve any glycemic problem.

JAMES A. SADTLER

Hacienda Heights