The potato ABC: properties, uses and three delicious basic recipes

Even if the great tubers look quite similar at first glance, each variety has its own distinctive characteristics. Here we reveal how potatoes differ in terms of their cooking properties and use, as well as three great basic recipes.

via Sabrina

09/11/2019, 09:31

Verschiedene Kartoffelsorten in einem Korb neben einem Holzbrett und Messer mit gewürfelter Kartoffel — Firm-boiling or floury? You can find out which type of potato is suitable for which dish in our potato ABC.

Kartoffelklöße mit Petersilie garniert auf einer Servierplatte — **Dumplings for 4 portions:** Wash 750 g floury potatoes and boil in water until soft. Peel while still hot and press through a potato ricer. Allow to cool well, season with salt and nutmeg. Add 75 g flour, 75 g cornflour and 1 egg, knead until smooth. Shape the dough into 8 dumplings with moistened hands, fill with toasted bread cubes if desired. Cook in boiling salted water for 15-20 minutes.

In einer Porzellanschüssel angerichtetes Kartoffelpüree auf einem rustikalen Holztisch — **Puree for 4 portions:** Wash, peel and dice 800 g of floury potatoes. Cook just covered with salted water until they almost fall apart. Drain and leave to evaporate briefly. Mash in a potato ricer or with a masher or finely crumble with the beaters of a hand mixer. Gradually whisk in 150 ml of milk with these. Stir in 30 g butter if necessary and season with salt and nutmeg.

Mit Kräutern gewürzte Bratkartoffeln in einer großen Pfanne — **Roast potatoes for 4 portions:** Peel 600 g cold jacket potatoes from the previous day and roughly dice or slice. Fry over a medium heat in 2 tablespoons of hot clarified butter for 15-20 minutes, turning 2-3 times. Season with salt and pepper, a little marjoram and, if desired, chopped parsley and chives. If desired, fry a finely chopped onion and/or 50 g diced bacon in the last 5 minutes.

Chic in their skins! The skin of potatoes harvested in the fall tends to be thick. In the case of smaller, domestic early potatoes, which come onto the market from June, it is so thin that you can eat it too.

Floury potatoes: the velvety-creamy ones

Well-known varieties include Adretta, Aula and Likaria. They all contain a lot of starch, which makes them fall apart when cooked and can be easily processed into puree or soup. Dumplings are only made with them because their starch holds the dough together.

Predominantly waxy potatoes: the all-rounders

Whether for hash browns, chips, casseroles, boiled or jacket potatoes - these potatoes can be used for almost anything and always remain firm to cut thanks to their high starch content. The group with the most varieties includes Agria, Christa, Roxy, Désirée, Gloria, Quarta, Granola, Solina and Secura.

Firm-cooking potatoes: The firm-cooking potatoes

As the oldest German variety, Sieglinde is almost legendary. Linda, Nicola, Selma and Exquisa are just as tasty, but less well-known. They all keep their shape perfectly when boiled, roasted or baked and are therefore ideal for jacket, roast or baked potatoes, gratins and salads.

Rarities: The exotics for special occasions

Deep blue tubers such as Blauer Schwede and the red Highland Burgundy provide a variety of colors. Both are floury. Gourmets also appreciate the waxy Bamberg Hörnchen or La Ratte.

Even more great potato recipes:
The potato diet: lose weight with potatoes & quark
Potato salad with bacon and rocket
Asparagus casserole with parsley potatoes and salmon
Parmesan escalope & Mediterranean potato salad
Stuffed turkey mince steaks with herbs and potato salad
Potato casserole with meatballs