Potato varieties and how to cook them best
Potatoes can be baked, fried, used in soups, stews, dehydrated, grated, used in salads, mashed, and grilled... But there are certain varieties that are best suited for certain cooking methods
According to the Potatoes South African potatoes are produced in 16 different geographic areas of South Africa with a wide range of soils and climatic conditions. This ensures a constant supply of fresh potatoes throughout the year
They explain that South Africa ranks 28th in the world in terms of total potato production (tons per country) and contributes about 0.3 % to the global potato production. Their research indicates that in terms of the African continent, our area under production is only 3.5 % of the total area, but South Africa contributes 11 % of the total potato production. Furthermore, potatoes make out about 45 % of the gross value of vegetables in South Africa, and 3% of the total value of all agricultural products. There is a total of about 650 active commercial and 1000 emerging small potato growers in the country.
This comes as no surprise in regarding the versatility and popularity of the vegetable. It can be baked, fried, used in soups, stews, dehydrated, grated, used in salads, mashed, and grilled you name it and the potato is capable. But there are certain varieties that are best suited for certain cooking methods
- Russet Potatoes
These are the medium to large, light brown skinned potatoes that most people use to make baked potatoes and mashed potatoes Russet potatoes are great for baking whole, frying in strips to make fries or, mashing, or roasting in quarters and wedges.
- Red Potatoes
Red potatoes are smaller than Russets, with smoother waxy skin that is red colour, almost like a light or dull burgundy. Unlike russet potatoes, they do not fluff up as lightly when cooked, remaining firm and making them great for soups or stews.
- Yellow Potatoes
Yellow potatoes come in extremely varying sizes, from very small to medium-large. Yellow potatoes are creamier than most, and are best grilled or roasted, though they can be mashed as well.
- White Potatoes
White potatoes are a few shades lighter than yellow potatoes, and don’t come as small, usually. They’re starchier than yellow potatoes, and not as creamy. Because of the thin, sweet skin of white potatoes, they don’t need to be peeled before mashed, which is what they’re best for.
- Purple Potatoes
Purple potatoes are an extremely starchy variety that come in all sizes small to medium, with an almost marbled mix of white, lavender, and purple flesh. The flesh will lighten when grilled or roasted, which is how they are best prepared.
- Petite Potatoes
Petite or baby potatoes are the same variety of red, yellow, white, and purple potatoes, but much smaller. They’re great if you want small, easily roasted, bite-size potatoes in a stew or soup, and are best roasted.
SOURCES: potatogoodness and potatoesafrica
