Different potato varieties are suitable for various cooking methods: some for boiling, others for frying, and others for salads or stewing.
Some prefer to cook various dishes from one type of potato, and that is their choice. Let's consider two simple tests that will help you make the right choice of variety.
There are two simple ways to determine the type of potato for boiling and frying.
First Method
This method is not suitable for use in a store, but it is very effective.
To determine the potato variety, you need to cut the tuber in half.
Then, both halves should be rubbed against each other. If drops of juice appear, it means that the variety has a low starch content and is better used for salads or frying.
If the potato halves become sticky and “stick” to each other, this indicates a starchy variety that is better suited for mashed potatoes, casseroles, and baking in the oven.
Second Method
This test can be conducted even in a store or at a market. Pay attention to the color of the tubers.
If the potato is yellow or brown, it is perfect for frying, and the skin should be smooth.
Potatoes with red and purple skins are not suitable for frying.
