Often, cooks give general recommendations on choosing potatoes for boiling or frying. Basically, they advise paying attention to the starch content in the tubers.
At first glance, it is impossible to do this without a laboratory analysis. Here are some tips that no one will confuse with anything.
In general, for cooking in soups and for salads, as well as for frying, it is recommended to choose tubers with a low starch level.
They don't fall apart when cooked and hold their shape well. But they're not the best option for making mashed potatoes.
Potatoes, which contain a lot of starch, are crumbly and good for baking and mashing.
How to tell the difference
The easiest way to navigate is by the color of the peel.
If the tubers are red, it is better to leave them for making soups, salads or frying.
White tubers with thick skin boil well and are used for making mashed potatoes and baking.
But the surest way is to buy or grow potatoes with yellow skin and flesh.
It can rightfully be called universal, as it is equally good in any performance.
