That is because the levels of starch and moisture in each potato type is different, and how you cook them should be different too. There are actually many types of potatoes out there, but we’ve rounded up 8 basic/interesting types of potatoes and how to cook them best! Before we begin...
Tips and tricks for how to cook sweet potatoes Tip #1: Choose thinner sweet potatoes This may sound counter intuitive, as conventional wisdom will tell you to go for the plumpest, juiciest looking sweet potatoes at the store instead of the thin ones. But that advice is a mistake, and here...
Generally, the early maturing potatoes contain 11% to 14% starch, and 14% to 20% starch is found in the middle late maturing species. The tuber of the high starch varieties can reach more than 25%. The tubers also contain glucose, fructose, and sucrose. The effectiveness of starch removi...
What’s common to all potatoes is that they’re incredibly versatile andnutritious. They contain iron, Vitamin C, potassium and starch. Sweet potatoes – which are actually a very distant relative of regular potatoes – are loaded with Vitamin A, C and B6. In general, potatoes can be boiled...
Step 1: Start by peeling the potatoes and dicing them into uniform 1/2-inch cubes. Rinse the diced potatoes in cold water to remove excess starch (this will help with crispiness).Step 2: Place a heavy skillet over medium-high heat. Add the canola oil or butter and let it heat up ...
starch before cooking. This will improve the texture and mouthfeel of many potato dishes. You can soak peeled and cut potatoes for up to two days before cooking them. The primary exceptions to this rule are scalloped or au gratin potatoes—the starch will help thicken the sauce for these ...
The soaking removes excess starch on the outside of the potatoes, which can prevent them from reaching full crispiness. Be sure to dry the potatoes thoroughly, too. Moisture is the enemy of crisp! Don’t overcrowd the baking sheet. Make sure the potatoes are in a single layer on the ...
If you do need to boil cut starchy potatoes, make sure you take extra care to reduce the water to a simmer as soon as it comes to a boil - otherwise the pieces will bump into one another, releasing more starch and becoming gummy. After boiling, lay them out on a sheet pan so the...
First, you’ll need to prep your potatoes. You can use any variety of potato you like for parboiling, keeping in mind that some varieties, like sweet potato, might need a few minutes more to cook. I like to use Yukon gold potatoes, but larger potatoes will do as well!
Potatoes: Use high-starch potatoes like Russet potatoes or Idaho for the best results. Their low-moisture, mealy texture makes them fluffy and perfect for absorbing butter. When shopping, choose loose potatoes for better control, and use the scale to pick ones within 1 ounce of each other for...