A lot of population do not give much conception to the range of potatoes they cook with. They just grab a bag and use them in whichever recipe they are making. Did you know though that choosing the strict type of potatoes can make a lot of difference to your recipes?
Perhaps you want to use something solid and firm which will hold together when boiled or baked or maybe you are craving soft, fluffy mash. Picking the strict potato range can influence the results of your dish. Low starch varieties will not fall apart when you boil them.
Recipe For Au Gratin Potatoes
Potatoes are a seasonal vegetable and they are sometimes categorized by their season. Charlotte are salad potatoes because they are moist inside and have firm skins. Maris Piper and King Edward are harvested in summer or fall when the skins are firm. These are known as a "maincrop." Maris Bard and Rocket are harvested in the spring or early summer. The skins are not firm and the cooked flesh can be described as fluffy or powdery.
Potatoes can be floury, waxy, or fluffy. Waxy ones are much more moist than floury ones. They are better at staying firm so you should use them for salads. Floury ones are better for making mashed potatoes because they are more granular and fluffier.
Perhaps you do not get so much option where you live, in which case check the packaging. It should say something like "suitable for mashing" or "good for baking." You will find that some are best superior to one cooking recipe and others are more versatile.
Matching Your Potatoes To A Recipe
Yellow potatoes such as King Edward, Yukon Gold, Desiree, and Maris Piper are good all-rounders, which means you can use them for baking, mashing, steaming, roasting, or boiling. Osprey, Harmony and Estima are good for boiling. New potatoes consist of Rocket, Premiere, and Maris Bard. If you want to mash them, pick Nadine, Wilja, Saxon, or Rooster.
For roasting, you should go for King Edward, Maris Piper, or Desiree and for baking, pick Marfona, Yukon Gold or Estima. For salad recipes, Charlotte, Anya, Nicola, and Maris Peer are firm and delicious. Homemade fries will be best if you use Maris Pipier, King Edward, Sante, or Rooster and homemade wedges are great with Carlingford, Romano, or Accord. King Edward and Desiree are best for making Dauphinoise.
If a recipe calls for a red potato, pick Klondike Rose or Norland. These are good for boiling, steaming, roasting or making scalloped or au gratin dishes. Russets are high in starch and are therefore good for boiling or baking. They are excellent for mashing too.
The white range like White Rose are low in starch so you can boil them and use them in a salad. They are also good for roasting, boiling, mashing, steaming and making ready au gratin.
The finger (or "fingerling") range can be roasted, boiled, or baked. They are low in starch and they get their name from being finger-shaped. Blue (or purple) ones, such as Russian Blue, consist of a medium whole of starch so they are actually versatile. Boiling, steaming and baking are just some of the ways you can prepare these.
separate Types Of Potatoes
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