Potatoes (various denominations)

Y05007 POTATOES INGREDIENTS for 4 PEOPLE: not all potatoes are created equal.

There are those from Cook roast, those suitable for the dumplings and those indicated for salads and timbales.

To recognize them is enough to pay attention to the tuber shape, skin color and the dough or simply read the label that accompanies the trays or nets on sale in supermarkets.

Here's a brief distinction of variety.

There are yellow-fleshed potatoes, which have a clear skin, shiny, slightly speckled.

Light yellow paste and elongated-oval (Bintje).

It is one of the most popular and versatile variety, good for all and particularly preparations for the fried.

Clear and thin skin.

Compact flesh and pale yellow.

Elongated shape (Sieglinde).

Ideal for salads, terrines and preparations.

Light yellow Peel.

Yellow flesh and compact.

Elongated shape, medium-sized (Mark).

Suitable for all uses.

Pink rind and pale yellow paste.

Slightly elongated shape (Ju).

It tastes sweet, vaguely good to consume lessa, also lends itself to the preparation of mashed potatoes and dumplings.

There are white potatoes that have a thick skin and smooth, dark yellow and white and powdery.

Round-oval shape of great size (Kennebec).

It is the best quality for mashed potatoes and dumplings.

Another type of potatoes shall novellas, the best ones are those small and roundish in shape.

Do not peel but only scraped with a vegetable brush or with a rough cloth.

Perfect roasted or pan-fried.

Sweet potatoes, also called batate or potatoes, are distinguished from other varieties for their elongated, sweet flavor and a higher starch content and vitamin a.

The most appropriate cooking are steamed or baked.