Choose potatoes well, varieties and uses in the kitchen
Ah, and don't forget to take a look at our potato-based recipes!
Choose well ... which variety for which recipe?
Agate
See also
Slow-cooked dishes and gratins
Agria
Fried and mashed
Amandine
Lesse, in salads and in a pan, is the all-rounder potato ...
Belle de Fontenay
He read, in salads and in the pan
Bintje
Fried, in mashed potatoes and in soups (floury texture and fruity taste)
Charlotte
In the pan and for long-cooked dishes, this variety is also all-rounder
Chérie
He reads, in salads and for long cooked dishes
Estima
Fried and mashed
Franceline
In a pan and for dishes cooked for a long time
But not
In puree and soups
Monalisa
In gratins and mashed potatoes (they are rich in starch and therefore ideal for thickening)
Nicola
Gratin
Pompadour
Read and in the salad
Ratte
Read and in dishes cooked for a long time (no need to peel them, just brush them well)
Roseval
In salads, in a pan and gratin (firm pulp, it keeps cooking well)
Vitelotte
It's the purple potato! In puree, fried or in chips.
Nutritional zoom: the potato has a caloric content of about 85kcal / 100g, cooked without fat (19g of carbohydrates, 2g of proteins, 0.1 of fats).
It is a tuber rich in starch and complex sugars, potassium, vitamins B6 and B3 and iron. The "light" potato is steamed or cooked in water, not too long and with the skin on to preserve its vitamins.
The longer it is cooked, the more its glycemic index rises and the less long-lasting energy it contains.
Tips and tricks for perfect potatoes:
French fries
For good fried potatoes, peel, cut and let the potatoes rest in water for an hour. Rinse and dry them well. Cooking: 2 immersions in oil, the first at 160 ° C, the second at 190 ° C, to brown them.
Fried potatoes
Put them in a pan when the oil is hot, then lower the heat and let it cook over low heat, stirring often.
Potatoes in salads
Once cooked, there are two solutions depending on the desired result. Peel them immediately and season them still warm, so that they absorb the sauce. Or leave them to cool well, or even keep them overnight in the refrigerator, then peel, cut and season them, so that the sauce "slides" over the potatoes, for a lighter version.
Stuffed potatoes
Two methods: pre-cooked and then hollowed out and stuffed. In this case, the cooking of the filling depends on its composition. Or raw, hollowed out and stuffed, cooking generally lasts an hour.
The puree
For a real homemade puree, boil the potatoes and then mash them with a potato masher! Then add butter, egg yolk, nutmeg, milk, cream, Parmesan, olive oil or thyme to taste.
The gnocchi
The gnocchi are made from a puree to which flour, eggs, salt and pepper are added. The balls of dough are then streaked with a fork and cooked in plenty of salted water. The gnocchi can be eaten either seasoned with just a little butter or with a sauce or au gratin.
The potatoes in foil
Grilled potatoes must be engraved and wrapped in aluminum foil. Cooking can be done in the oven at 200 ° C or on the grill. To lightly grill the peel, remove them from the aluminum 10 minutes before the end.
Grilled potatoes
The secret: slow cooking at a low temperature, 150 ° C maximum. For 1kg of potatoes, calculate 1 liter of full cream liquid or ½ liter of cooking cream and ½ liter of milk. By rubbing the mold with garlic, you will give the gratin more fragrance. Cooking: 2 hours in the oven at 120 ° C.
The potato pancakes
Grate raw or pre-cooked potatoes (for 10 minutes), add flour, egg yolk and form pancakes. Cooking should be done in the oven or in a pan. It is a very popular recipe for children and contains less fat than fried potatoes!
Boiled potatoes
Start by immersing the potatoes in cold water! Salt the water when it boils. The cooking time varies according to the size of the potatoes. Prick them with a toothpick to make sure they are cooked in the middle.
