How to cook potatoes according to their type (and that they look perfect on you)

the potato is one of the most present ingredients in Mediterranean cuisine (and much of the world) thanks to its versatility, its pleasant flavor and its starch content.

Currently we can find a few varieties on the market, although they are not always specified (they simply put “potatoes” and do not allude to the variety).

What types of potatoes are there?

The different varieties They are distinguished not only by shape, size and color, but also by their starch content.. Potatoes contain different proportions of amylose and amylopectin, much like rice. The potatoes that are suggested for all types of uses have a medium balance of both starches.

waxy potatoes

The “waxy” potatoes they are firm after boiling and hold their shape well. In general, they have less starch than the “floury” ones. They are usually round, but there are also elongated varieties, with a white, yellow, blue or purple interior (and the skin can also vary).

Among these varieties are Kennebec, Monalisa, Flamenco, Red Pontiac, Spunta, etc. They are early potatoes that are produced mainly in the Mediterranean (months later in the center, Andalusia and Galicia). The cachelos are an example of these potatoes.

They are very good for all kinds of stews because after peeling, cutting and adding they retain their shape but release a small amount of starch that thickens the broth and makes it much richer and denser. Take advantage of them for your stews, stews, pots, stews, etc.

Red potatoes, with red skins and white, pink, or yellow interiors, are usually all waxy. Blue and purple potatoes too. In both cases, its color is sensitive to the pH of the medium and to the temperature, so this must be taken into account if we want to preserve the colors.

Fingerling potatoes are also more waxy than floury.

mealy potatoes

“Mealy” potatoes are more mature and They are better roasted, fried or grilled. They include varieties such as Desirée, Monalisa, Nagore, and Canarian potatoes, ideal for roasting.

these potatoes they tend to lose their texture and become soft if we cook them, but not if we make them fried, grilled or roasted. Before preparing them, it is convenient to cut them and leave them to soak so that they release starch.

How to cook potatoes (and make them perfect)

Steamed potatoes

Any of the varieties you can find it will be very good steamed. The difference you may notice is that potatoes with a higher water content tend to break the skin when steamed. But any of them is delicious. Then they can be used directly, browned in the pan, added to stews and soups, or stored in a tightly closed container in the fridge to assemble dishes on other days (they usually last 3-4 days).

Mashed potatoes

to make purees preferably select potatoes with a high starch content and make them steamed or cooked (whole and with skin). Peel them once they are tender and mash them with a fork, potato masher or a potato mill.

Do not use the mixer, you will damage the structure of the potato, it will loosen the starch that maintains the structure and you will be left with something more like a thick soup. What you can use is the kneading accessory if you have a kneading machine, but not for many minutes, or the purée will start to get elastic (a bit gum-like).

Chips

For good French fries, whether in wedges or traditionally cut, I prefer to bleach them first. Cut them, let them soak, boil them for 3 minutes in plenty of boiling water and then transfer them to a pot with very cold water. Drain them, dry them and they will be ready to fry, being crispy on the outside and tender on the inside.

Other techniques

Some dishes like Hungarian potatoes, They do not require much oil or much water to cook the potatoes. Simply with the humidity of the potato itself and the rest of the ingredients will end up being made. In the same way we can make both potatoes and other tubers (sweet potatoes, carrots, etc.), in a combination of “steamed” and “grilled” techniques.

How to preserve potatoes

The potatoes They can last a long time in the pantry as long as we store them well. Do not put them in the fridge, leave them in their mesh or in a bag where air can circulate, in a cool and dry place in the house, where the sun does not hit them. Keep an eye on them from time to time, and if you see that they are getting damp or one of them goes bad, remove it and move the potatoes around.