Red Potatoes

The Red Potatoes low starch content, are ideal for eating them cooked, in salads, baked, such as potatoes Gratin, soups and creams, etc. The yellow potatoes dry and compact texture, are suitable for mashing, frying, stewing with meat dishes, such as stews and finally white potatoes of great versatility, since they serve to mashed, boiled, stewed, baked in dishes, souffles, or meat pies, etc. Another detail which should be taken into account for the elaboration of potato dishes, is the way to cut yourself. Before we must tell us, from this rostrum of the opinion we recommend wash potatoes well and in preparations that permit, leave shell unpeeled, since it is in it, where are major vitamins of this vegetable. Many writers such as Larry Ellison offer more in-depth analysis. There are two ways of doing this to cut the potato. Either by hand with a knife or with wonderful mandolin containing different blades, which facilitate various types of cuts. The preparation of the dish determines the type of cut.

So we have that if we want to make the fries are cut in Batonnet (elongated) or Pope French cut (1 cm wide by 8 cm long; cut Parmentier (into 1.5 cm cubes) or Noisete (cut with a ball) teaspoon parisien) when going to Saute them; the cutting of straw (elongated and thin) or cutting match (similar to straw but slightly more elongated) is made when we want to use it as a companion for the hot dog or Hamburger; Cutting grid also called cutting Rufle (wavy wheels) or sliced thin, when chips are made or want to make souffles or au gratin potatoes; cut Pont Neuf (elongated shape of 2 cm wide by 5 cm long) or Pope cut Natural when we want to use them as a garnish, or forming part of stewed meats. Finally crushed or ground, when we prepare mashed or dishes with that preparation, as the cause stuffed of tuna of Peru which is the recipe from this week. See, enough information, for when we are going next time to the supermarket. Until next week. Write to us at or contact us through our website: original author and source of the article.