How to choose potatoes depending on the cooking method: for boiling and frying

Potatoes have dozens of cooking options: from the simplest dishes to the most sophisticated. But different varieties of potatoes are suitable for each type of heat treatment, otherwise there is a risk of ruining the dish. It often happens that when frying potatoes, the slices do not hold their shape and turn into mush. And instead of crumbly puree, you get a watery mass with lumps. All because the wrong varieties were chosen.

Before you start cooking, it’s worth understanding the intricacies of choosing potatoes so that your favorite dishes turn out healthy and tasty. From the article you will learn which tubers will make a tasty puree, and which ones are best left for frying.

What properties do potato varieties differ in?

Potato tubers consist mainly of water and starch. Their ratio determines how the potatoes will behave during the cooking process and what will happen in the end.

Interesting. There are about 4,000 varieties of potatoes in the world, and each has its own unique properties.

Based on starch content, potatoes are divided into waxy, medium and floury. Waxy varieties contain no more than 15% starch; the tubers hold their shape well and are optimal for making soups and salads. The average type holds its shape, but is characterized by a crumbly structure - such potatoes are good for frying and deep-frying. The flour variety of the vegetable contains up to 30% starch and is better than others when mashed.

For reference. There is a world classification of potatoes according to the degree of friability.The markings A, B, C, D indicate the level of starch and the density of the tubers: A are waxy varieties, B and C are medium, and D are floury potatoes. If you come across such a marking on a package of potatoes, feel free to follow it.

However, not all potatoes that end up on the shelves of Russian stores or markets are labeled in this way. It is important to remember that waxy potato tubers, as a rule, have a smooth skin to the touch, while flour tubers have a rougher skin. Most varieties of firm potatoes have red skin, while boiled ones have yellow skin.

Important. There is a sure way to determine the quality of potatoes. This method is not always convenient to use in a store, but to understand the difference between varieties, be sure to conduct such an experiment. To assess the quality of potatoes, cut the root vegetable in half and rub the halves together. If drops of water appear between them, you have potatoes with a low starch content. It is ideal for salad. And if the halves stick together, it means the potatoes are starchy. This is the best choice for purees and baking.

Potatoes also differ in taste: some people like sweetish tubers, others more delicate ones. But it is believed that middle, mid-late and late varieties are tastier than early ones. The longer a potato is underground, the more starch it accumulates and the more pronounced its characteristic properties and taste become. Starchy varieties are dry and crumbly when tested, while waxy varieties are easily recognized by their wateriness.

Interesting. Yellow potatoes generally have a sweet and pleasant flavor. Red and other colored potatoes have a delicate taste, do not crumble when cooked, and are healthy due to their high antioxidant content.The most common white potato varieties in Russia are rich in vitamin C, boil well and are juicy.

What type of potatoes are suitable for boiling and mashing

Tubers with a high starch content are best suited for a fluffy and smooth puree.. During cooking, they absorb water and quickly become soft. For the perfect puree, choose round tubers with white, rough skin and white flesh; they turn into a puree when cooked and have a mild, warm flavor.

If the mashed potatoes come out with lumps, then you chose waxy potatoes. It holds its shape even after prolonged cooking and does not absorb water well. Do not try to correct the situation with a blender: this will turn the puree into an inedible paste. If during the cooking process you realize that you have made a mistake with the variety, it is better to serve the potatoes in portions with pieces of butter and herbs rather than try to mash them.

The most delicious varieties for purees are recognized Aurora, Adretta, Aspie, Vector, Blue, Zhuravinka, Zekura, Lorch, Melody, Santa, Northern Lights, Sineglazka, Lilac fog, Luck, Cast iron.

Which potatoes are suitable for frying and stewing?

Delicious fried or stewed potatoes are obtained from tubers with a medium starch content. When fried, such potatoes become covered with an appetizing crust on the outside and remain soft on the inside. Choose oblong tubers that are yellow or brown.

If you fry high-starch potatoes, be prepared for them to crumble into small pieces: the dish will resemble poorly prepared mashed potatoes rather than fried potatoes.

The ideal fried potatoes come from varieties Vineta, Zhukovsky early, Madeline, Meteor, Picasso, Riviera, Red Scarlet, Rosara, Rowanushka, Bullfinch.

What type of potato is suitable for baking?

Potatoes rich in starch are best baked. During the baking process, the top layer of potatoes sets and hardens, but the moisture remains inside. This is what makes the dish crumbly and tasty. This method of preparation preserves the maximum beneficial properties of potatoes: all valuable substances, minerals and vitamins remain in the tubers along with the water. Baking is considered the most gentle method of heat treatment and allows you to enjoy the real taste of potatoes.

The same types of potatoes are suitable for baking as for making mashed potatoes.

Potato varieties for salads

To prepare an appetizing vinaigrette or Olivier salad, it is important that all ingredients are cut into equal cubes or strips. It’s easy to ruin salad aesthetics by choosing the wrong potato variety. If you take the flour variety, the salad will turn into porridge. Therefore, for slicing, choose waxy varieties with a minimum starch content.

The red or pink color of the peel, as well as its minimum thickness, will indicate suitable tubers.

Experts recommend Isle of Jura, Bellarosa, Gala, Impala, Kiwi varieties for cutting into salads. Lugovskoy, Nevsky, Resource, Romano, Sorokodnevka, Morning.

Tips and tricks

Choosing the right variety for preparing a particular dish is only half the battle. It is necessary to prepare potatoes correctly in order to preserve all their taste properties and not spoil the dish.

Each potato variety needs its own approach. Little tricks will help you fully reveal the taste of potatoes:

1. To ensure that the fried potatoes turn out one to one, immerse them immediately in hot oil.Thanks to this, a golden crust immediately forms, and all the juice remains inside. Do not rush to salt the fried slices: the potatoes will become juicy and soft inside if you add salt at the end of frying.
2. For a tasty and beautiful puree, boil the potatoes peeled and immerse the tubers immediately in boiling water: this way you will preserve the maximum starch content. To ensure that the finished puree does not have lumps and a gray tint, it is better to first thoroughly crush the boiled tubers with butter and only then add hot milk and bring to the desired consistency.
3. If you plan to add potatoes to a salad, boil them in their skins and immerse them in cold water to wash out some of the starch. Add salt at the end of cooking: this will keep the tubers firm and will not crumble when cutting.

Conclusion

So, to prepare the perfect potato dish, you don’t have to remember the names of each variety. It is enough to learn by what external signs to distinguish crumbly potatoes from dense ones, and apply this knowledge when you go to the store for the next kilogram of potatoes.

Then the prepared dishes will definitely delight you!