Are potatoes with redness better for boiling or frying?

Not all sellers are well versed in the varieties of potatoes sold and cannot provide sound advice. Based on personal experience, pink potatoes are often plump and do not boil down into an unexpected mass. Most often, red, purple and pink potatoes are taken for baking in the oven, boiling in a uniform, and frying in a pan. The dense tuber will keep its shape well and will not fall apart before serving. But mashed potatoes with this variety turn out to be watery, with lumps, and absolutely does not fit the classic version of the dish.

Light potatoes are famous for their uvarism and soft pliability – it is this kind of potato that is best cooked. White varieties are great for making thick soups with cream, zraz, dumplings, casseroles and more. Modern hybrids have been mixed so many times that it is difficult for an ordinary buyer to find out the variety the first time. Taste potatoes and remember the store and the variety – then you will always have the expected dish on your table.

/ /