March 29, 2024

Potato: which variety for which recipe?

Some potatoes, like the famous Charlotte or the tender Daisy, can be consumed in almost any form. In a recipe, the choice of the potato is crucial

 

Firm potatoes are perfect for cooking with water or steam. Amandine, Annabelle, Agathe, Nicola, Pompadour or Ratte are therefore to be preferred when it comes to salad or raclette. Ditto for hash browns or stew: firm flesh prevents them from breaking up when cooked. And to vary the colors, Darling and Franceline, red with firm flesh.

 

For baked potatoes, whole, choose the melt-in potatoes. Samba is perfect for baked apples that serve as dishes. For the aesthetic side, the Monalisa is a good choice because it is often rounded and regular.

 

The fries will be better and less fat with mealy potatoes, which absorbs less oil. Manon or Bintje are particularly suitable.

 

For tasty and amazing crisps, prefer the Artois Bleue with its beautiful violet color.

 

Want a classic leek-potato soup? Buy varieties with floury flesh, such as Caesar or Marabel. These potatoes crash more easily. They are also used for purees, and their delicious variants such as aligot. And leaving to cook a specialty Auvergne, as much to honor the region and use the Blue Auvergne, rustic variety with beautiful purple color!



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