They are often smaller with a waxy outer skin and a creamy, firm and moist flesh. When to use: Waxy potatoes hold their shape well after cooking so are great for boiling, roasting or slicing. Use them to cook casseroles, soups or potato salads. When to avoid: Waxy potatoes are not good for mashing because they hold their form and produce a chunky mash.
They are also avoided for baking and deep frying. All-purpose potatoes have a medium starch content that fall somewhere in between starchy and waxy potatoes. They have more moisture that starchy Potatoes and hold together in boiling water. When to use: All Purpose Potatoes are particularly useful for roasting, pan frying, stewing and are good in soups or gratins such as Potato Dauphinoise. When to avoid: They can be baked, mashed, or deep fried like a starchy potato, but will not produce the same fluffy texture.
You can use all-purpose potatoes for just about anything but if you have a specific dish in mind that lends itself to a starchy or waxy potato, then opt for those types instead. The trouble is that these heirloom potatoes are not cosmetically perfect. He sold them to South Gloucestershire County Council instead, who supply them to local schools.
I discovered some Shetland Blacks in the supermarket recently. A potato may be described as having a waxy or floury texture. Floury potatoes tend to break up when boiled, so are best baked, roasted or chipped, while waxy potatoes are moister and have less starch, so are good for boiling and in potato salad and layered potato dishes. Some old-fashioned varieties date back a century or more and come in an amazing range of shapes, colours and interesting flavours.
Subscriber club Reader offers More Good Food. Sign in. Back to Recipes Pumpkin recipes Butternut squash See more. Named after their pale colored skin and flesh, white potatoes are similar in taste and texture to russets, though with their much thinner skin you can often skip the step of peeling for a variety of recipes, as the exterior will become very soft while cooking.
Roughly the shape of a large finger, fingerling potatoes range in size between two to four inches. They come in a variety of colors such as white, purple, yellow, and red. Fingerling potatoes have thin skins and a waxy interior that's often streaked with veins of color. They're commonly cooked whole or simply halved because their fun shape is often shown off in dishes.
With a naturally buttery flavor and velvety smooth interior, it's no surprise that yellow potatoes are one of the most popular potato varieties. Their skin is thin but crisps up perfectly when fried or roasted. Yellow potatoes are sometimes referred to as "golden potatoes" but that likely comes from confusing them with Yukon Gold, a branded potato variety that touts a lower starch content.
With a dark skin and lavender flesh, purple potatoes are hard to look past in the produce section. Due to their deep pigment, purple potatoes are more vitamin-rich than some potato varieties. Their interior is slightly floury and very starchy with a mildly earthy taste. These tiny potatoes aren't an actual type of potato, but a classification of their size. Any type of potato yellow, red, etc. Even in a petite format, the potatoes will have the same flavor and texture of their larger versions, so keep that in mind when it comes to cooking.
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