Problem: Article: High-starch potatoes (like russets and most sweet potatoes, including the jewel yam) are highly absorbent with a light, fluffy texture. Medium-starch or all-purpose potatoes (such as Yukon Gold, red gold, white, blue, and purple potatoes) have more moisture than high-starch potatoes and are less likely to fall apart.  Potatoes should feel firm and heavy. Look out for green spots, wrinkles, sprouts, blemishes and soft spots--these are signs of a bad or bitter potato.  If you are using potatoes you already have at home and discover a green spot, make sure you chop it off an discard it. The green parts of a potato are mildly poisonous and will upset your stomach.  Store your potatoes in a cool, dry space. Try not to store them anywhere too cold (like the refrigerator), as the starches will begin turning into sugar, which will alter the taste. Potatoes grow in the dirt and, though they are rinsed before you buy them, dirt may still be hiding in the little dimples (or "eyes") on the potato. Don't scrub so hard that the skin begins to peel off. Be gentle with your potato.  Even organic foods are treated with pesticides, so be on the safe side and make sure you're washing all your organic produce, too.  You don't need to use a special solution of veggie wash to clean the potato--running water should do the job. This will give you six wedges per potato. Try to cut the wedges into equal sizes so they all bake at the same rate. If you have a mixture of thick and thin wedges, the thin ones may burn while you wait for the thick wedges to bake all the way through.  Six wedges per-potato should give you a thick, but not too thick, slice. If wedges are any thicker, they may be crispy and gold on the outside, but completely underdone inside.  If you are not baking the potato wedges right away (if you have to prep the rest of your meal or wait for the oven to preheat), put them in a bowl of cold water with a squirt of lemon juice or vinegar. This will prevent discoloration.  Don't let the potatoes soak in the bowl for longer than two hours--the potatoes will absorb the water and may begin to lose some of their vitamins.  You may peel the potatoes before slicing if you don't want to eat the skin, but they may not hold their shape as well when you bake them. The skins are more vitamin-rich than the flesh, so the potato would lose some of its nutritional value without it. The oil will help the spices stick to the potatoes. Make sure the spices and oil are distributed evenly and your wedges are fully coated.  Make sure your hands are clean before handling the food. If you want to add additional flavors--like minced garlic, chopped rosemary leaves, spicy cumin, or thyme--add it to the bowl and mix with the rest of the ingredients.
Summary: Choose a firm, high or medium starch potato. Scrub the potatoes with cool water and a vegetable brush. Cut the potato in half lengthwise, then cut those halves into thirds. Put sliced potatoes, salt, pepper, and oil in a large bowl and toss with your hands.

In one sentence, describe what the following article is about: Dressing to the T can give you an enormous confidence boost. Pick an outfit that you know you look good in and that is also comfortable. In general, wear an outfit that is fashionable but isn’t overly glamorous. For instance, wear a tailored blouse and a skirt instead of a low-cut evening dress. If in doubt, dress as though you are going to a job interview.  Don’t wear something like a dress with straps that fall down, or extra high heels that you’re not comfortable walking in. You don’t need the anxiety of having a potential wardrobe mishap on top of your nerves about the pageant. Make sure that your hair and makeup is also foul proof. Don’t use eyeliner that smears or put your hair up in a style that isn’t secure. Nothing can make your heart race like being late to something important. Even if you are feeling fine about the interview, if you get there late you may feel flustered and anxious, which will affect your performance and drain your confidence. Make sure to give yourself enough time to get to the interview, and even try to arrive a little early. Before something nerve wracking like an interview, it’s common for your mind to race out of control. Once you arrive and are waiting to go on stage, do something calming like listening to music or doing meditative exercises. Decide what is most relaxing for you. Some prefer to keep to themselves when nervous, while others like the distraction of talking to others. In the few minutes before the interview, try to relax. Take deep, slow breaths, thinking about the fact that you are thoroughly prepared for the interview and have done everything you can. You can also try thinking positive and empowering thoughts. Examples of these are: “This interview is going to go well” and “I am an impressive contestant.” Right before your interview, you may hear other contestants interviewing and answering questions. Don’t psych yourself out by comparing yourself to them or questioning your interviewing strategy based on their answers. Stay focused on your plan and try to keep a clear head. Remember that all contestants are usually asked different questions, so don’t obsess about how you would answer one of their questions.
Summary:
Choose the right outfit. Get there on time. Try to relax. Take deep breaths. Don’t compare yourself to the competition.