Which potatoes are best for frying: red or white

Fried potatoes leave few people indifferent, but not every variety of vegetables is suitable for preparing this dish. Let's talk about the main characteristics that distinguish red from white potatoes, and find out which one is more suitable for cooking and which one is more suitable for frying.

What properties can differ potato varieties

According to nutritionists and breeders, tubers with peels of different colors differ from each other not only externally, but also in chemical composition and technological properties.

Loose or dense

It is customary to subdivide potatoes into four types, depending on the density of the pulp:

• A - non-digestible, salad type, with a minimum starch content;
• B - a slightly boiled variety, used mainly for the manufacture of chips;
• C - highly boiled, medium starchy, ideal for deep-frying;
• D - the most starchy, used for mashed potatoes and casseroles.

There is a direct relationship between the relative gravity of potatoes and their dry matter content. However, it is important not only the amount of starch in the tubers, but also the ratio of protein and starch in them. So, if there is 8 times more starch than protein, the vegetable will not boil down. If the difference reaches 16 or more times, the potatoes boil quickly, since they do not have enough adhesives.

Reference. In industrial production, the so-called Parov starch scales are used to determine the relative density of tubers, the principle of which is based on Archimedes' law.

Starch content

Starch makes up 70-80% of all dry matter of the tuber. There are two main categories for this indicator:

1. Mealy potatoes with a high starch content (16-22% of the tuber mass). The pulp is dry and flaky, with heat treatment it acquires a granular texture.
2. "Wax" varieties feel watery when exposed to heat, they hold their shape well when heated.

Reference! The most starchy varieties are late-ripening, since over a longer vegetative period they accumulate more sugars than early-ripening ones.

The amount of starch is an unstable indicator, depending on growing conditions, storage duration, tuber size and other factors. Therefore, for the same variety, fluctuations within 5% are permissible.

• young, freshly dug potatoes will be more waxy than fully ripe;
• there is less starch in small and large tubers than in medium-sized specimens;
• in the course of storage, the hydrolytic decomposition of starch to sugars occurs.

Reference! When boiling starchy potato varieties, intercellular connections are weakened, due to which the tuber loses its structural unity. A similar cleavage reaction in wax potatoes also occurs, but at higher temperatures. The difference is almost 12 ° C.

Taste qualities

The taste of the product is determined by such an objective indicator as the chemical composition. However, the perception of taste is subjective and depends on the peculiarities of the national cuisine, individual preferences and even the arguments of commercial advertising.

The taste of potatoes is influenced by starch and sugars (glucose and lactose), protein, fatty acids, mineral elements, the so-called "dry protein" - nitrogenous compounds, etc.

The presence of fatty acids in tubers - glutamic and aspartic - during cooking contributes to the formation of volatile compounds that affect the taste buds. Another group of substances responsible for taste are nucleotides, the so-called degradation products of nucleic acids. The more there are, the richer the potato bouquet.

The chemical composition largely depends on agricultural technology:

1. The absence of mineral dressings during potato cultivation has a beneficial effect on the taste. Ideally, if only humus and ash were introduced into the soil, such a crop is recommended for dietary and baby food.
2. Watery flesh is often due to excess nitrogen and a lack of potassium. Excessive nutrition with nitric acid salts or slurry, although it increases productivity, leads to the accumulation of nitrates in the tubers. Such potatoes often have a foreign smell, and their flesh quickly turns black.

Certain taste changes are associated with improper storage:

• at low temperatures (from 0 to + 1 ° C), starch turns into sugars, and potatoes acquire an unpleasant sweetish taste;
• bitterness arises if the tubers have been exposed to light for a long time and turn green, as a result of which a glycoalkaloid - solanine - accumulates in them.

In small amounts, solanine is safe and gives the potato its characteristic flavor. If the concentration of a substance is only 50-100 mg per 1 kg of vegetable, the potato is perceived as tasty. You can reduce the amount of glycoalkoloids simply by peeling and boiling the tubers.

Attention! Signs of solanine poisoning occur with a single human consumption of 400 mg of the substance. In addition to potatoes, it is found in all nightshade crops, including tomatoes and eggplant.

What is special about white potatoes

It is believed that white-skinned potatoes contain more starch and boil quickly... This stereotype has a historical background: for a long time, foreign "red-skinned" varieties were not known in Russia; they entered wide use only in the 1990s.

The foreign consumer, due to culinary traditions, prefers poorly boiled potatoes. Our compatriots, on the other hand, have always appreciated hearty, starchy potatoes. As a result, imported red and pink varieties are still perceived as "waxy", and the more familiar whites are still perceived as "flour" (starchy).

However, the selection has erased clear differences between potatoes with different skin shades. Taste and technological qualities are individual for specific varieties.

High and increased starchiness are distinguished Lorch with an indicator of 15-20%, rate - 16-22% and some others. Also among the "white-skinned" there are low-starch varieties: Impala - 10-14%, Luck - 12-14%, Karatop – 12-14%.

The color of the pulp is more indicative. So, a yellow tint indicates the presence of carotene in the tubers, that is, vitamin A: the richer it is, the greater the content of the substance. For example, in 100 g of raw potatoes with white flesh 14-53 mg of carotenoids, with cream and light yellow - 150-400 mg, and in Peruvian potatoes with dark yellow flesh - 1700-2000 mg.

As a rule, yellow potatoes are not very boiled, moderately sweet and pleasant to the taste. One of them - Gala - is suitable for dietary nutrition, due to its low starch content - only 10.2 - 13.2%.

What is special about red potatoes

The bright color of the peel is achieved due to the high content of anthocyanins in the tubers. These substances are extremely beneficial as they have antioxidant properties and help the body to resist the harmful effects of ultraviolet radiation and free radicals. In addition, anthocyanins increase the elasticity of the walls of blood vessels, accelerate collagen synthesis, and strengthen the retina.

The first imported varieties of red potatoes brought to Russia contained starch smaller than the usual light-skinned tubers.Some of the nicknames have remained so to this day: a pink variety of Russian selection Zhukovsky early with 10-12% starch, Dutch Red Scarlett with 10-15%. They are distinguished by their wateriness and shape stability during heat treatment.

Rich starch red varieties Symphony - 14-19%, Crimean rose - 16-18%, Condor - about 18%, Rocco - 19.7%, Zdabytak - 19.2 - 25.4%.

Which potatoes are suitable for frying

Some culinary experts claim that varieties with the least starch are suitable for frying: the pieces must retain their shape when they are mercilessly mixed in a pan. Others are convinced that the starch molecules help to form a golden brown crust, and the dense flesh prevents the oil from absorbing too deeply.

The reason for the disagreement lies in the different method of frying. For french fries, starch (flour) varieties are needed. If the potatoes are cooked in a pan with the addition of a small amount of oil, they should keep their shape well, i.e. in this case "wax" tubers are welcome. To prevent the slices from crumbling, they must have enough sticky substance - pectin.

Reference. Potatoes with a low water content are suitable for deep-frying. The moisture in the boiling oil evaporates quickly, leaving a crispy crust on the surface and well-steamed pulp inside.

What type of potatoes are suitable for cooking and mashed potatoes

Boiled potatoes for different purposes: for making soups, salads and mashed potatoes.

In salads and soups, varieties are used whose starch content does not exceed 15%. Such potatoes have a thin skin and watery flesh, after cooking tubers retain their shape.

Starch content of 16% and more is a prerequisite for mashed potatoes that melt in your mouth. Starch actively absorbs moisture, therefore, so that the dish does not taste too dry, a lot of milk and butter are added to it. This increases the calorie content of the dish at times, but makes mashed potatoes especially tasty.

Tips & Tricks

The less dry matter in a potato, the more resistant it is to high temperatures. In cooking, this means that non-starchy potatoes hold their shape better, the slices do not disintegrate when stirred, and the pulp absorbs less moisture. These varieties are suitable for salads, soups, and pan frying. The listed properties are possessed by varieties with bright red skin.

Vegetables with a high starch content have worked well for deep-fried mashed potatoes and potatoes, as well as for baking.

Conclusion

Choosing potatoes for different culinary purposes is not as easy as it seems at first glance. The rule that red varieties are used for frying and whites are used for mashed potatoes and casseroles does not always work. The starchiness of both is the same. The taste and technological properties also change depending on the conditions of growing and storage of the crop.