The potato is the fourth most consumed food in the world (in Spain, an average of 26 kilos per person per year are eaten); surpassed only by corn, wheat and rice. It is a tuber rich in proteins and micronutrients.
Today, we are going to talk about the 8 most common types of potatoes and their uses in the kitchen.
Monalisa
This is the best-selling of all. It has a regular shape, medium size, soft touch and light colour. Because it is one of the varieties with the lowest water content, it is one of the most versatile in the kitchen. They are ideal for frying because, as they contain a high percentage of starch, they absorb little oil. If they are boiled, they reach their cooking point earlier and do not disintegrate; this helps in their presentation on the plate. They also maintain their shape and texture perfectly when baked.
Kennebec or Galician
This potato is one of the most popular worldwide. It is a large potato with a strong flavour. The skin is thin, yellow and slightly mottled and the flesh is white. It also contains little water and a lot of starch so, although it is appreciated for frying, it is also very good for boiling, roasting or using in stews.
Spunta
This is a semi-late potato with an elongated shape and mild flavour. The variety is ideal for cooking, for salads or as a garnish. It is the most consumed potato in northern Spain and, curiously, has been genetically modified to resist disease.
Agria
This potato is large, oval, with thin, light brown skin and yellow flesh. It is especially recommended for frying, due to its low sugar content and texture: crispy on the outside and tender on the inside. It is not so recommended for boiling. Another peculiarity of this variety is that its great capacity for conservation; this is why it is often used in the food industry for the preparation of snacks.
Red Pontiac
This variety is recognised for its red skin, rounded shape and white flesh. It has a granular texture, which makes it ideal for boiling, stews or potato omelettes. It is one of the varieties that best withstands refrigeration.
Universa
This is another type that is very good for frying. Its skin is light yellow and the flesh is very white. Although it is good for frying, it can also be boiled or used in other types of dishes.
Elodie
This is an early, oval-shaped potato. Its skin is yellow, similar to that of its flesh. It is medium-sized and its creamy flesh is especially pleasant in summer for salads or garnishes. It has no special properties that make it more appropriate for one use or another; making it very versatile and can be cooked as one likes.
Vitelotte
This variety is the most recognisable of all, without a doubt, due to its particular violet colour, both inside and out. It is also very versatile and can be used as one likes in the kitchen. Its colour makes it particularly useful in purees or garnishes.
Which do you like the most?