Which Potato Variety Should You Choose For Your Dish? Here is the Guide.
Do you also never know which variety of potatoes to choose when shopping?
It is true that in front of the potato stalls, one can be a little lost ...
The potatoes follow one another and are not alike. There are small, large, round, elongated.
Some are light in color, others are purple or black! Each variety has its own shape and color.
There isn't one variety of potatoes that looks like another.
Fortunately, to make your life easier, here is the guide to choosing the right apple varietys of earth according to your dish. Look :
Choosing the right type of potato
1. Fresh-fleshed potatoes
- Amandine: perfect for cooking in water or steam, simmered or pan-fried.
- Annabelle: very good resistance to cooking, steaming or simmering.
- Belle of Fontenay: little nutty taste, steamed, perfect in salads.
- BF15: Cross between Belle de Fontenay and Flava, is prepared by steaming, in the oven or in the pan.
- Charlotte: the benchmark for firm-fleshed potatoes, is prepared by steaming or in a pan. Perfect for salads.
- Dear : beautiful red and smooth color, can be prepared by steaming or in the pan, perfect for salads.
- Franceline: very tender texture, can be cooked simmered or in the oven.
- Nicola: from Germany, can be steamed, simmered or in the oven.
- Pompadour: perfect for salads, steamed or pan-fried.
- Ratte: its flavor is reminiscent of chestnuts, can be prepared by steaming or in a pan, perfect for salad.
- Roseval: very firm, ready to steam.
2. Mealy fleshed potatoes
- Agria: did you say "puffed potatoes"? Can be cooked in the oven, perfect for making fries.
- Bintje: ideal for fries! It is well suited for making purees and soups.
- Caesar: particularly suitable for preparing soups.
- Manon: for fries, mashed potatoes and soups ... The choice is yours!
- Marabel: again you are spoiled for choice, suitable for making fries, mash and soups.
3. Melting potatoes
- Agata: ideal for simmered dishes, to be prepared simmered or in the oven.
- Mona Lisa: better hold than the Bintje. It can be made into fries or mash, also suitable for making soups.
- Samba: Champion of whole potatoes in the oven, baking in the oven.
4. Original potatoes
- Blue beautiful: recognizable by its purple "moons", suitable for making fries, mash and soups.
- Cake horn: its shape is very irregular. Can be prepared by steaming or in a pan, suitable for preparing a salad.
- Partridge's eyes : it owes its name to the English king Edward VII. Can be cooked in the oven, suitable for making fries and mash.
- Vitelotte: its skin is almost black and its flesh is purple. Suitable for making crisps and salads.
Results
There you go, you now know which variety of potatoes to choose according to your dish :-)
You have something to impress your guests with delicious dishes!
Your dishes will be even better, because you will have chosen the right potato that suits your recipe perfectly.
By the way, do you know this recipe for roasted potatoes with garlic butter?
Or that of roasted potatoes with Parmesan? Yum ... real delicacies for the taste buds!
And if you want to grow your own potatoes, I recommend this super practical grow bag.
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Also to discover:
12 uses for potatoes you don't know
Peel Potatoes Super Quickly with this Tip.
