The market offers different types of potatoes - yellow, pink and purple. The varieties differ in the degree of friability.
The varieties are also divided into categories - A, B, C and D. Grade A boils the worst, and grade D is great for mashed potatoes.
Grade A is smoother to the touch, while the soft-boiling varieties have a rougher surface.
Note that white potatoes usually cook well and are rich in vitamin C.
Which potatoes are best for frying?
Such potatoes should have a medium starch content. Usually, it is a fruit with a red or yellow skin.
When fried, such potatoes get a crispy crust, but remain soft inside. If you fry a floury variety of potato, it will fall apart into pieces.
For frying, it is better to use cast iron pans with high sides and a thick bottom.
Suitable varieties are "Zhukovsky early", "Red Scarlett" and "Ryabinushka".
