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

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

Before you start cooking, you should figure out the intricacies of choosing potatoes, so that your favorite dishes are healthy and tasty. From the article you will find out which tubers make delicious mashed potatoes, and which ones are best left for frying.

What properties can differ potato varieties

Potato tubers are composed primarily 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 4000 varieties of potatoes in the world, and each has its own unique properties.

According to the starch content, potatoes are divided into waxy, medium and flour. In wax grades of starch no more than 15%, tubers keep their shape perfectly and are optimal for making soups and salads. The middle type keeps its shape, but at the same time is characterized by a crumbly structure - such potatoes are good for frying and deep-frying. A flour type of vegetable contains up to 30% starch and boils down better than others in puree.

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

However, not all potatoes that reach Russian stores or markets are labeled in this way. It is important to remember that waxy potato tubers tend to have a smoother skin; flour tubers have a rougher skin. Most varieties of dense potatoes have a red skin, while boiled ones are yellow.

Important. There is a surefire way to determine the qualities 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 evaluate the quality of the potatoes, cut the root vegetable in half and rub the halves together. If there are water droplets between them, this is a potato with a low starch content. It is perfect for a salad. And if the halves stick together, then the potatoes are starchy. This is best for mashed potatoes and baking.

Potatoes also differ in taste: some people like sweetish tubers, others are more delicate. But it is believed that medium, mid-late and late varieties are tastier than the early ones. The longer a potato stays underground, the more starch accumulates and the brighter its characteristic properties and taste appear. Starchy varieties are dry and crumbly on test, and waxy ones are easily recognizable by their wateriness.

Interesting. Yellow potatoes are generally sweet and tasty. Red and other colored potatoes are delicate in taste, do not crumble during cooking and are healthy due to their high content of antioxidants. The most common white potatoes in Russia are rich in vitamin C, boil well and are juicy.

What type of potatoes are suitable for cooking and mashed potatoes

Tubers with a high starch content are best for fluffy and smooth purées.... During cooking, they absorb water and boil quickly. For the perfect purée, choose round tubers with rough white skin and white flesh: they turn into mashed potatoes during cooking and have a mild, warm flavor.

If the mashed potatoes come out with lumps, then you have chosen wax potatoes. It holds its shape even after long cooking and does not absorb water well. Do not try to fix the situation with a blender: this will turn mashed potatoes into an inedible paste. If during the cooking process you realized that you were mistaken with the variety, it is better to serve the potatoes in portions with pieces of butter and herbs than to try to make mashed potatoes from them.

The most delicious varieties for mashed potatoes are recognized Aurora, Adretta, Aspia, Vector, Blue, Zhuravinka, Zekura, Lorkh, Melody, Santa, Northern Lights, Blue Eyes, Lilac fog, Luck, Cast iron.

Which potatoes are suitable for frying and stewing

Delicious fried or a potato stew is made from tubers with a medium starch content. Such potatoes, when fried, are covered with an appetizing crust on the outside and remain soft on the inside. Choose oblong tubers that are yellow or brown.

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

The ideal fried potato comes from varieties Vineta, Zhukovsky early, Madeline, Meteor, Picasso, Riviera, Red Scarlet, Rosara, Ryabinushka, Bullfinch.

What kind of potatoes are suitable for baking

Starchy potatoes are best baked. During the baking process, the top layer of the potato grasps and hardens, while the moisture remains inside. It is she who makes the dish crumbly and tasty. This way of cooking preserves the maximum useful properties of potatoes: all valuable substances, minerals and vitamins remain in the tubers along with water. Baking is considered the most gentle cooking method and allows you to enjoy the real taste of potatoes.

For baking, the same varieties of potatoes are suitable as for mashed potatoes.

Potato varieties for salads

To prepare an appetizing vinaigrette or Olivier, it is important that all ingredients are cut into the same cubes or strips. It is easy to spoil the salad aesthetics by choosing the wrong potato variety. If you take a flour variety, the salad turns into porridge. Therefore, choose wax grades with a minimum starch content for slicing.

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

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

Tips & Tricks

Choosing the right variety for cooking a particular dish is only half the battle. It is required to competently cook potatoes in order to preserve all their taste and not spoil the dish.

Each potato variety needs its own approach. Here are some tips to help you unleash the flavor of your potatoes:

1. To make the fried potatoes one to one, immerse them directly 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 delicious and beautiful mashed potatoes, boil peeled potatoes and immerse the tubers directly in boiling water: this way you will retain the maximum starch content. So that the finished puree does not have lumps and a gray tint, it is better to first crush the cooked tubers well with butter and only then add hot milk and bring to the desired consistency.
3. If you plan to add potatoes to your salad, cook them in their skins and immerse them in cold water to wash out some of the starch.Add salt at the end of the boil to keep the tubers firm and prevent them from spilling when sliced.

Conclusion

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

Then the prepared dishes will surely delight you!