What are the different types of potatoes?
Solanum tuberosum , more often as potatoes, is a delicious edible tuber that has been grown in South America for thousands of years. The native Americans discovered this approximately 7,000 years before the birth of Christ and continued to cultivate and breed numerous varieties that later imported into Europe with early explorers. Although potatoes have not been an immediate success in Europe, the tubers have eventually become popular in many regional cuisines and are now being grown and sold around the world. Unfortunately, potato biodiversity suffered in the 20th century and many unique, exotic and tasty varieties were lost forever.
Most markets have a potato display offering several different varieties from which you can choose. All types disintegrate into two basic categories: starch and waxy. Starch potatoes are very suitable for baking and mashing, while the wax keeps their shape well when they are cooked and fried. If you are unsure whether Jee is starch or waxy, starchyRY is always sinking in a salt solution. Numerous reddish varieties and durable tubers are grown around the world if they are kept in a cool and dark place. Most of those grown in Idaho are reddish brown because they are well held by processing and transport and because there is a high consumer demand.
Another common variety of potatoes is Yukon Gold. They are roughly spherical, with matt brown to golden skin. Yukon gold is usually wax and very tasty in soups, even if they start to crumble if they are cooked too long. Other similar potatoes, red bliss, have red scales instead of a smooth yellow outer layer, but also has white meat. Sometimes it may be difficult to recognize between red bliss of accusual red, which are waxy boiling potatoes; Round red usually have smooth leather.
In terms of exotic looking options, the natural choice is Peruvian purple. FiAle's potatoes have dark purple leather and pale purple meat and the color will be maintained by cooking. They are fun when they are porridge, but they are also excellent in hell and create an exotic base for potato gratins. The popularity of this distinctive variety began to rise in the age of 90, and most of the farmers 'grocery and farmers' markets now offer them.
Finally, some potatoes are sold as a finger or new potatoes. This is exactly what they sound: potatoes that have not fully resolved. They tend to be smaller and often used in vegetable baking. The new potatoes also have a finer taste and because wax varieties are the most common type, they can be used in various meals such as roast, soups and hash. They can also be used with their skin, which are thin, delicate and tasty.