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Boil potatoes

Often spurned, labeled as unhealthy and even poisonous and wrongly pilloried as a fattening agent, the potato is still one of the few foods that hardly anyone would want to do without.

Boil potatoes

To ensure that potatoes are properly prepared, you have to pay attention to the variety. (Photo by: © PhotoSG / fotolia.com)

Potatoes are a tasty, valuable staple food from which countless dishes can be prepared. Old varieties are rarely found in supermarkets, but rather at markets or directly from farmers, sometimes in purple or even in blue.

Potatoes have several different names such as potatoes, ground pear or krumpal (dialect).

Info: Potatoes contain a lot of carbohydrates (19g) but have relatively few calories (100 grams have 70 kcal).

Potatoes contain:

  • 78% water
  • 16% carbohydrates (mostly in the form of starch)
  • 2% fiber (stimulates digestion)
  • 2% protein (very usable proteins)
  • 0.1% fat

Storage of potatoes:

Potatoes should be kept dark and cool, ideally in the basement, in well-ventilated rooms, in wooden boxes, fabric or paper bags - and then they can be kept for 2-4 months.

Potatoes are NOT suitable for freezing because they are too watery and lose their taste. Boiled potatoes, however, can be frozen for 2-3 weeks.

What types of potatoes are there and what are they used for?

cooked potatoes

Jacket potatoes are always welcome as a side dish. (Photo by: © Carmen Steiner / fotolia.com)

Stuck potatoes:

Often called salad potatoes, they are firm, juicy, greasy and keep their shape when cooked. The starch content is 14 percent - this potato variety is suitable for:

  • potato salad
  • fried potatoes
  • Parsley potatoes
  • potato gratin
  • and much more

Known waxy potato varieties:

  • Sieglinde
  • Linda
  • Nicola

Mainly hard-boiled potatoes:

Can be used for almost all dishes. They have a medium firm flesh and hardly crack open when cooking. The starch content is 15 percent. They are particularly suitable for:

  • Stews
  • Casseroles
  • French fries

Known predominantly firm potato varieties:

  • Laura
  • Gala
  • Christa

Mealy boiling potatoes:

They have a starch content of 16.5 percent, jump open slightly when boiling or boil when boiled, and are suitable for:

  • creamy potato soups
  • Potato batter
  • baked potatoes
  • Potato gnocchi
  • Mashed potatoes
  • and many more.

Known floury potato varieties:

  • Gunda
  • Adretta
  • sometimes they are called "round" because they are usually quite large and round in shape.

Info: Even though the name might suggest it, sweet potatoes are not directly related to normal potatoes.

How do you best cook potatoes?

Rinse potatoes with cold water after cooking - this makes peeling easier.

Rinse potatoes with cold water after cooking - this makes peeling easier. (Photo by: schankz / fotolia.com)

IMPORTANT: Raw potatoes are not edible. The sprouted germs or green spots on the potato are also poisonous - they contain the nerve poison solanine. Therefore, you should definitely cut away germs and green spots when preparing them.

Cooking potatoes:

For many recipes, potatoes are cooked in their skins . That's a good thing, because most vitamins are just under the skin and go into the potato when cooking.

  1. Before cooking, the potatoes must be washed well with cold water and any shoots or green spots that may be present must be cut out.
  2. Then you put them in cold water with some salt and put the lid on the pot.
  3. As soon as the water boils, you switch the temperature back and let the potatoes simmer for about 20 minutes.
  4. They should be covered with water so that they cook evenly and retain their mild aroma.
  5. The cooking point is checked with a knife or fork test - by carefully pricking it with a knife tip - as soon as they are done, they fall or slide off the knife.

Peeling the potatoes with cold water after cooking makes them easier to peel. Caution - freshly cooked potatoes stay hot for a long time.

Tip: For some dishes, such as puree, peel the potatoes beforehand and add a few caraway seeds to the cooking water - this improves the taste .

Steam potatoes:

  1. Peel the ready-made potatoes and place them in a perforated steaming container.
  2. At around 100 degrees, the potatoes are steamed for about 20-30 minutes.

Bake (oven) potatoes:

  1. For baked potatoes, brush the ready-to-cook potatoes (peeled or unshelled) with oil and rub them with salt, garlic or any spices.
  2. Then wrap the potato in aluminum foil and bake in the preheated oven at 220 degrees top-bottom heat for 40-45 minutes.

Grilling potatoes:

  1. To grill potatoes and keep the grilling time as short as possible, you should cook them in salt water beforehand and then roast them on the grill with a little oil.
  2. Alternatively, similar to baking, seasoning, wrapping in aluminum foil and grilling directly in or over the embers - you should use smaller potatoes so that they are ready after 20 minutes.

Our recipe tips:

  • Fan potato
  • Bacon and potato pancakes
  • Potato puree with roasted onion
  • Bauerngröstl
  • Potato salad with bacon
  • more potato recipes