You too never know which variety of potato to choose when you go shoping ?
It's true that in front of the potato stalls, you can be a bit lost...
Potatoes follow one another and are not alike. There are small ones, big ones, round ones, elongated ones.
Some have a light color, others are purple or black! Each variety has its own shape and color.
No one variety of potato is like another.
Fortunately, to make your life easier, here is the guide to choosing the right apple variety s of land according to your dish . Watch:
- Amandine: perfect for boiling or steaming, simmering or frying.
- Annabelle: very good resistance to cooking, steaming or simmering.
- Belle de Fontenay: little nutty taste, steam cooking, perfect in salads.
- BF15: cross between Belle de Fontenay and Flava, can be prepared steamed, in the oven or in a pan.
- Charlotte: the benchmark for firm-fleshed potatoes is prepared by steaming or pan-frying. Perfect for salads.
- Honey: beautiful red dress and smooth, can be prepared steamed or pan-fried, perfect for salads.
- Franceline: very tender texture, prepared simmered or in the oven.
- Nicola: from Germany, can be prepared steamed, simmered or baked.
- Pompadour: perfect for salads, can be steamed or fried.
- Ratte: its flavor is reminiscent of chestnuts, can be prepared steamed or pan-fried, perfect for salads.
- Roseval: very firm, ready for steaming.
- Agria: did you say "puffed apples"? Can be prepared in the oven, perfect for making fries.
- Bintje: perfect for fries! It is well suited for making purées and soups.
- Caesar: particularly suitable for preparing soups.
- Manon: for fries, purees and soups... The choice is yours!
- Marabel: again, you are spoiled for choice, suitable for making fries, mash and soups.
- Agata: ideal for casseroles, prepared simmered or in the oven.
- Mona Lisa: better hold than the Bintje. It can be made into fries or mashed potatoes, also suitable for making soups.
- Samba: Champion of whole baked potatoes, baking.
- Blue beautiful: recognizable by its purple "moons", suitable for making fries, mashed potatoes and soups.
- Gatte horn: its shape is very irregular. Can be prepared by steaming or pan-frying, suitable for preparing a salad.
- Partridge eye: it owes its name to the English King Edward VII. Prepared in the oven, suitable for making fries and mashed potatoes.
- Vitelotte: its skin is almost black and its flesh is purple. Suitable for making crisps and salads.
There you go, you now know which variety of potatoes to choose according to your dish :-)
You have something to impress your guests with succulent dishes!
Your dishes will be even better.
Because you will have chosen the right potato that adapts perfectly to your recipe .
By the way, do you know this recipe for roasted potatoes with garlic butter?
Or that of roasted potatoes with parmesan? Yum... real delights for the taste buds!
And if you want to grow your own potatoes, I recommend this super practical grow bag.
