The most popular vegetable has many varieties – over 4000, of which more than 260 varieties are included in the Russian State Register of Breeding Achievements approved for use. In general, we do not observe a shortage of potatoes (although prices are growing by leaps and bounds), and the versatility of this root vegetable allows us to cook absolutely any dish from it.
Many, however, have heard that some varieties of potatoes are more suitable for cooking, others for baking – but this is in theory. In practice, not every seller will be able to explain how “those little ones over there” differ from “these little ones”. This means that you will have to figure it out yourself again.
High starch potatoes
More starch automatically means less moisture, which means these potatoes are best for deep-frying, frying, baking and mashed potatoes. If you decide to boil such a potato, it will gladly absorb the water and then fall apart. This property is very useful if you are using potatoes to thicken your soup – but in general, other varieties are better for soups, boils, stews, and salads.
How to distinguish?
Most often, tubers are oblong with a rough white to brown skin and dry, crumbly flesh.
What to cook?
Vichisoise (cold potato soup)
Fried potatoes with and without mushrooms
Potato casserole with cheese
Potato pancakes
Potato pancakes or rösti
Chicken with potatoes
Mashed potatoes
Medium starch potatoes
A versatile root vegetable that, in principle, is suitable for any purpose. It holds its shape better when cooked than starchy potatoes, but is just as good for frying and deep-frying.
How to distinguish?
Oval golden yellow tubers, the flesh is a cross between the other two varieties.
What to cook?
French fries
Fish and chips
Dumplings with potatoes and mushrooms
Potatoes on the grill
Potato croquettes with cod
“Potato skins”
Potato pancakes
Potato pancakes or rösti
Low starch potatoes
Such potatoes keep their shape best of all, without falling apart during boiling. Frying or baking it is not worth it, but for salads, soups and cooking, as such, it is best to use potatoes of just such varieties.
How to distinguish?
Round or oblong tubers with thin, usually red skin and “waxy” flesh, as well as any young potato, regardless of variety.
What to cook?
Liege salad
Young potato salad
The vinaigrette
Canarian boiled potatoes
Finnish salmon soup
Waterzoy
Lamb shurpa
Minestrone and other soups.
About solanine
In addition to water and starch, potatoes contain many other substances, mostly useful: vitamins C, K and a whole scattering of B vitamins, as well as calcium, iron, magnesium, potassium, sodium and phosphorus – all this with a very low content of fats with proteins … But there is also a dangerous toxin in potatoes – solanine, which, however, is found in all nightshades, including tomatoes (especially unripe ones) and eggplants. In the case of potatoes, the solanine content is especially high in seedlings and those parts of the tuber that, lying in the light, have acquired a green color: both are best cut off.
About solanine
In addition to water and starch, potatoes contain many other substances, mostly useful: vitamins C, K and a whole scattering of B vitamins, as well as calcium, iron, magnesium, potassium, sodium and phosphorus – all this with a very low content of fats with proteins … But there is also a dangerous toxin in potatoes – solanine, which, however, is found in all nightshades, including tomatoes (especially unripe ones) and eggplants.
In the case of potatoes, the solanine content is especially high in the seedlings and those parts of the tuber that, after lying in the light, have acquired a green color: it is better to cut both of them. In conclusion, I want to add that all this knowledge would be completely unnecessary for us if vegetable sellers are able to give competent advice on a particular variety – but often they do not even know their names. First of all, you and I are to blame for this – consumers who are not at all interested in what they are being treated to.
However, I believe in our country and that this situation will change for the better in the foreseeable future. Summary of the note: white fry, red boil.Summary of the note: white fry, red boil.