The potato is a starch that contains 90 calories per 100 g and potassium, magnesium, sodium, iron, phosphorus and vitamins ... To prepare the potato and allow it to give the best of itself, here's how to choose it.
For cooking with water or steam, choose a firm-fleshed variety. The Amandine, the Belle de Fontenay, the Darling, the Pompadour or the Ratte have the required firmness. To keep the maximum amount of vitamins when cooking, wash and brush potatoes but keep the skin. Immerse them in cold, salty water before boiling.
For bakingbetter, a more melting flesh. You can bet on Samba for example.
For sautéed or fried potatoesthe sufficiently firm but melting flesh of Charlotte, Franceline and Nicola should satisfy you.
For french fries, purees and soups, you need varieties of potatoes with floury flesh. Bintje, Caesar and Marabel are an excellent choice.
In simmered dishes, you need to potatoes who "hold themselves". For their firm flesh, choose Charlotte, Darling, Franceline, Nicola or Ratte.
For freezingBintje has a good dry matter content and an excellent preservation capacity. It is also often this variety that the frozen industrialists use.
The early potatoes arrive on the market stalls in late April and last until the end of the summer. Cooked in water or browned, their tender and subtly sweet flesh goes perfectly with all your dishes and in particular your meats cooked on the barbecue!
Our advice: For a good conservation of your potatoes, avoid shocks, keep them out of the light so they do not turn green and do not taste bitter, and put them in the crisper drawer of your refrigerator, at an ideal temperature of 4 to 8 ° C.
All About Potato Varieties || Glen & Friends Cooking (June 2021)