John Myers
Potatoes are divided into three different categories based on their starch content: waxy, predominantly waxy, and floury. The more starch a potato contains, the looser it becomes when cooked. Floury potatoes are therefore drier and softer than the waxy version. This is firm and juicy and has a pithy bite and a fine structure. The properties of predominantly waxy potatoes lie between the two variants.
The properties of the tuber determine which dish can be prepared from them. After all, fried potatoes shouldn’t disintegrate so quickly, while this is of course more desirable when preparing puree or a classic creamy potato soup.
Dishes for mealy potatoes:
- Potato soup
- puree
- Gnocchi
- Dumplings (e.g. for our fried potato dumplings)
- Croquettes
- Baked Potatoes – as in this Baked Potato Recipe with Horseradish and Salmon
- Casseroles
- Salt potatoes
- Grilled potatoes
Dishes for predominantly waxy potatoes:
- Salt potatoes
- jacket potatoes
- Casseroles
- Hash browns
- Buffer
- French fries
- Fried potatoes
- Stew with or without meat, e.g. B. Potato stew or our farmer’s pot recipe.
- Fried potatoes
- coarser puree
Dishes for waxy potatoes:
- Fried potatoes
- Potato salad
- Potato wedges or potato wedges from the oven
- Potatoecheese
- Gratins
- Salt potatoes
- jacket potatoes
When it comes to dishes with boiled potatoes as a side dish, the choice of tuber type depends primarily on personal taste. On the other hand, it is impossible to produce crispy fried potatoes from floury potatoes. In the same way, a potato salad quickly becomes unsightly if the tubers dissolve in vinegar or mayonnaise. Conversely, waxy potatoes do not turn into a fluffy puree.
