There are more than 3,000 sorts of potatoes.
Alternatively when it comes to cooking, there are best 3 varieties of potatoes: over the top starch, medium starch, and occasional starch.
When you are cooking potatoes—and all potatoes should be cooked to be eaten, the starchiness of the potato you choose should fit the cooking you plan to do.
Listed here are potato cooking basics:
• Best starch potatoes are used for baking, frying, and mashing. Cook dinner dinner over the top starch potatoes and they will have a floury, dry texture. Best starch potatoes have thick brown skins. Idaho russets and Burbank russets are over the top starch potatoes.
• Medium starch potatoes are all function potatoes. You can use them for steaming, baking, roasting, grilling, and au gratin dishes. The flesh of medium starch potatoes is moister than high-starch potatoes. Medium starch potatoes include Yukon gold, yellow Finn, and German Butterball.
• Low starch potatoes are used for boiling, roasting, grilling, sautés, stews, salads, and au gratin dishes. When you get ready dinner low starch potatoes their rainy, dense, waxy flesh holds together and keeps its shape. Low starch potatoes include California white potatoes, round white, and round pink—frequently known as “new” potatoes.
Many fingerlings—small finger sized-potatoes—are also low starch potatoes. Fingerling varieties include French fingerling, German fingerling, Russian banana, Ozette, and Ruby Crescent.
In the event you don’t know the choice of the potato you’re going to have in hand, you are able to make a decision how starchy it is thru slicing it with a knife. If the potato clings to the knife or if the knife is coated with a creamy white substance, the potato is starchy.
