Here are 13 of our favorite potatoes, and everything you need to know about them. Yukon Gold potatoes have finely flaked yellowish-white skin with light yellow flesh. They're bright, vegetal and slightly sweet, with a smooth, slightly waxy texture and moist flesh. They're best for boiling, baking and making French fries. They'll also stand up well to grilling, pan frying and roasting. Purple Peruvian potatoes have deep purple skin and flesh.
The flesh is either uniform throughout or marbled with white and deep, inky purple. They're earthy and slightly nutty, with an almost buttery aftertaste. They have a dry and starchy texture and are best for boiling, baking, roasting, frying and grilling, although they should work in all dishes and preparations. Idaho Russet potatoes are russet-skinned with white flesh. They're what we typically imagine when we think of potatoes.
They have a neutral potato flavor, a fluffy, creamy and soft texture, and are best for baking, mashing and making French fries. They're also very absorbent, so are great paired with butter and cream -- think mashed potatoes. Just don't try using Idaho Russets for potato salads, gratins or any dish that requires the potatoes to hold their shape. Katahdin potatoes are your French fry potatoes.
They have smooth skin with yellowish flesh, and a classic potato flavor. They're fluffy, creamy, smooth and soft, and best for boiling, baking and, most importantly, making French fries.
They're not great for potato salads, gratins potatoes or any dish that requires the potatoes to hold their shape. Red Bliss potatoes have bright red skin with creamy white flesh.
They are low in starch and high in moisture and sugar. Waxy potatoes are good for boiling because they hold their shape well, and their firm yet creamy texture makes perfect potato salads! As a natural thickening agent, choose a potato high in starch such as Maris Piper. Alternatively, waxy types such as baby potatoes or Desiree are an ideal choice if you're looking for a spud which will hold its shape. The yellow flesh of Yukon Gold potatoes gives them a buttery flavor that makes these potatoes a healthy choice for mashing.
You don't even need to peel them. You can cook these Canadian-born favorites in their skins to retain their nutrients, including potassium, vitamin C and fiber, and for a quicker prep time. Can I substitute red potatoes for Yukon Gold? Category: food and drink world cuisines. Why can't I find Yukon Gold potatoes? Is there another name for Yukon Gold potatoes? Do red potatoes work for mashed potatoes? Which potatoes are the healthiest? What are red potatoes called? Are red potatoes starchy?
Red Potatoes. Which potatoes are best for frying? What is the best potato? Are red potatoes healthier than regular potatoes? They are highly susceptible to a number of diseases and defects, including a potato virus called PVY-NTN, and a condition known as hollow heart. What potatoes are similar to Yukon Gold? Look for Maine Carola Potatoes.
They are the closest to the actual Yukon in both flavor and texture. Maine grows lots of Yellow White and Russet potatoes.
How do you eat russet potatoes? Separate the skin from the potato. Slit the potato in half lengthwise, but stop before you cut it into two separate halves. Then, use your fork or hands to scoop the potato flesh the white part into a pile on your plate. Mash the toppings into the pile of flesh with your fork.
What potatoes are best for mashing? Choose higher starch potatoes like Russets or Yukon golds for the fluffiest, smoothest, and most flavor-packed mash. Waxy potatoes such as red or white varieties require more mashing to become creamy, which could lead to the dreaded "potato paste. Should I peel Yukon Gold potatoes? The yellow flesh of Yukon Gold potatoes gives them a buttery flavor that makes these potatoes a healthy choice for mashing.
You don't even need to peel them. The smoky rich flavor of the salmon and fresh asparagus are complimented by the bright fruit and earthiness of a California Zinfandel. This recipe is more about the cooking method than about the specific ingredients.
Roast the chicken for 3 hours and it comes out fall-apart moist and delicious. You May Also Like. Shoestring potatoes. Gourmetsleuth is supported by minimal ads and reader support. When you buy through links on our site, we may earn a small affiliate commission. Learn more. Related Recipes.
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