Mashed, fried or steamed, the potato can take multiple forms, thanks to its many varieties. While they are a valuable asset for seasoned cooks, they are not always easy for others to choose and prepare. To give you more clarity, and help you become a potato expert, here is a short list of FAQs on the subject.
1. Which potato is best for mashed potatoes ?
For the perfect mashed potato texture, it is best to choose a “floury” variety of potato, such as Bintje or Caesar, both of which are considered the best possible choice for good mashed potatoes.
2. How do I cook potatoes ?
The potato is a common food, which is used relatively often in our diet. Not only is it quite cheap, but it is also full of energy and can be used in a variety of recipes. Thus, potatoes can be cooked in a variety of ways, whether in water (peeled or in their skins), in the oven, on the barbecue, fried, steamed, deep-fried, or even in the microwave.
3. What are the different varieties of potatoes ?
The potato comes in many varieties, divided into 3 categories : the waxy potato, the soft-fleshed potato and the floury potato.
Waxy potatoes include Amandine, Annabelle, Belle de Fontenay, Charlotte, Chérie, Franceline, Pompadour, Ratte and Roseval.
For soft-flesh potatoes, we choose the Agata, the Monalisa, the Nicola and the Samba.
Finally, floury potatoes include Bintje, Caesar, Manon, Marabel and Vitelotte. This list is obviously not exhaustive, as there are many other varieties.
4. Which potato can be eaten with the skin on ?
The potato is considered a healthy vegetable, and regardless of the variety, it can be eaten with the skin. However, don't hesitate to choose a thin-skinned potato, such as the Galante, which is perfectly suited to being eaten as a baby potato.
5. What are the best potatoes for chips ?
The ideal potato for making chips or French fries is the Russet, a potato of American origin, which contains a high percentage of starch. However, it is not always easy to find in the shops, hence the choice of Bintje or Caesar as a back-up.
In general, keep in mind that floury potatoes are best for making French fries.
6. How do I cook potatoes quickly ?
There's no secret to cooking potatoes quickly, you have to use a microwave. To do this, put your washed potatoes with their skins in a suitable airtight container, then pour 1 or 2 cm of water in the bottom of it. Finally, microwave on full power for about 4-5 minutes.
7. How do I cook potatoes for a salad ?
Warm days are coming, and with them, the desire to eat salads will soon be back. For a potato salad, choose a firm-fleshed variety, such as Amandine or Belle de Fontenay.
After washing them, cook them with their skins on in a large pot of cold salted water, then allow about 20 to 30 minutes cooking time, depending on their size.
8. What type of potato for raclette ?
For a good raclette (melted cheese with potatoes), it is best to use a firm-fleshed variety of potato, traditionally suitable for steaming. For example, the Amandine, the Belle de Fontenay, the Charlotte, or even the Pompadour.
9. Which potatoes are firm-fleshed ?
It is difficult to review all firm-fleshed potatoes, as there are so many varieties available. However, among the most common are the Charlotte, the Ratte, the Amandine, the Chérie and the Pompadour.
10. How do I use the Charlotte potato ?
The Charlotte potato is the potato that is most commonly found in shops, as it can grow in any season. It can also be used in a variety of recipes, such as gratin dauphinois, salad, or as a jacket potato side dish. It is also possible to use it for cheese-based recipes, such as warm cancoillotte, a speciality of the Franc-Comté region of France.
11. Why soak potatoes in water ?
There are two reasons to soak potatoes in water. On the one hand, while waiting to be cooked, it is an excellent way to preserve their colour and prevent them from turning black. On the other hand, it is also an essential step before frying them, as it reduces the amount of starch in them. By doing this, the potatoes will not stick together during cooking.
