Which potato for which recipe?

– potatoes with fondant pulp for casseroles and stews, – and potatoes with mealy pulp for mashed potatoes and soups. And because they absorb less oil, they’re also perfect for french fries.

Read full answer

Do you prefer firm-fleshed potatoes like Charlotte, Franclin or Nicola? These varieties of potatoes hold their shape best. Fransline has a thin skin and you don’t need to peel it. Potatoes also cook very well in the oven.

In this regard, which potato is for what?

For steaming, choose firm-fleshed potatoes such as Amandine, Cherie, and Pompadour. For pancakes, prefer Annabelle, Charlotte and Franclin. Whether it’s mashed potatoes, french fries, or soups, bintjes, with their mealy pulp, are great.

What kind of potatoes to make potatoes?

Do you prefer firm-fleshed potatoes like Charlotte, Franclin or Nicola? These varieties of potatoes hold their shape best. Fransline has a thin skin and you don’t need to peel it. Potatoes also cook very well in the oven.

And what kind of potatoes for cooking?

L’Agata for potatoes in stews and casseroles. Agria can be prepared with French fries or mashed potatoes. Ideal amandine for boiled potatoes, potato salad and hash browns.

Which potato for homemade french fries?

– L’Agria;
– Artemis;
– Caesar;
– La Monalisa;
– Manon;
– La Marabelle;
– La Victoria.

Found 23 answers to similar questions

How to choose the right potato?

– Under the fingers, the tuber should be very hard.
– The color is uniform and there should be no signs of sprouting on the potatoes. …
– Select the variety (hard, melting or mealy) depending on the use you are reserving it for.

What kind of potato can replace bintier?

Potatoes Ditta and Eden are very close to Bintje. They are also used for soups, soups and purees because they grind exceptionally well. And they are very gentle.

What kind of potatoes keep best?

low conservation: conservation less than 120 days (Amandine, Apollo, Belle de Fontenay); average shelf life: 120 to 180 days shelf life (Charlotte, Monalisa, Ratte); good conservation: conservation of 180 days or more (Desire, Manon, Nicola, Pompadour).

What are the best potato varieties?

The most popular are Charlotte, Ratte, Belle de Fontenay, Amandine or Roseval. Varieties with floury flesh, such as Artemis, Bintier, Marabelle, or Caesar, are ideal for mashed potatoes, soups, and other soups, as they are easy to mash.

What kind of potatoes to cook in the oven?

Do you prefer firm-fleshed potatoes like Charlotte, Franclin or Nicola? These varieties of potatoes hold their shape best. Fransline has a thin skin and you don’t need to peel it. Potatoes also cook very well in the oven.

What kind of potato?

The most popular are Charlotte, Ratte, Belle de Fontenay, Amandine or Roseval. Varieties with floury flesh, such as Artemis, Bintier, Marabelle, or Caesar, are ideal for mashed potatoes, soups, and other soups, as they are easy to mash.

Which potato is for what?

“Steam pancakes” Especially recommended for steaming, cooking (salads, raclette, sauerkraut, etc.) and frying (gauting, sautéing). You can also use them to make casseroles, gratins and casseroles.

What are the best potatoes for french fries?

Potato Varieties Popular for French Fries When it comes to varieties, the star of the plates is undoubtedly the Bintier variety. Native to the Netherlands and popular in both France and Belgium, this is an oblong mealy potato with yellow flesh.

What is the new potato variety?

– Amandine: an early variety with very good heat resistance and good taste. …
– Agata: early and productive variety with firm yellow oval flesh. …
– Sirtema: early variety with good yield and good resistance to cooking.

Which seed potatoes to choose?

The first selection criterion is precocity, which refers to the duration of cultivation between planting and harvest. If you want to do this from late spring, choose “very early” or “early” varieties such as Amandine or Rosabel, which take 90 to 120 days to develop.

What kind of potato for soup?

For steaming, choose firm-fleshed potatoes such as Amandine, Cherie, and Pompadour. For pancakes, prefer Annabelle, Charlotte and Franclin. Whether it’s mashed potatoes, french fries, or soups, bintjes, with their mealy pulp, are great.

What are the best potatoes for mashing?

For steaming, choose firm-fleshed potatoes such as Amandine, Cherie, and Pompadour. For pancakes, prefer Annabelle, Charlotte and Franclin. Whether it’s mashed potatoes, french fries or soups, bintjes are great with their mealy pulp.

Last updated: 16 days ago – Contributors: 6 – Users: 10

Leave a Comment

Your email address will not be published.