WHICH POTATOES TO USE FOR... - Ktere Brambory Pouzit Na.....

English Version (Czech Version below)

Did you ever wonder if it matters which potatoes you should use for your mashed potatoes recipe, for your potato salad or soup? Yes, it matters.

• POTATOES WITH HIGH PERCENTAGE OF STARCH

Russet and purple potatoes are the best for mashed potatoes, for baking and for frying. The high content of starch is very beneficial at this type of cooking. Do not use for potato salad - potatoes will come apart while stirring it with other ingredients.

• POTATOES WITH MEDIUM PERCENTAGE OF STARCH

Round "white", long "white"and yellow are potatoes for any type of cooking. You can use them almost for any type of recipe.

• POTATOES WITH LOW PERCENTAGE OF STARCH

These are so called wax potatoes. They are dense and their shape will not change by cooking. They are best for soups, potato salads and for roasting. Potatoes with low percentage of starch are red and new potatoes.

Credit: the image is linked from http://i-cdn.apartmenttherapy.com website.

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Czech Version


Mivate take dilema, ktere brambory jsou nejlepsi na bramborovou kasi, a ktere na bramborovy salat?
Podle toho co chcete uvarit, tak take podle toho musite vybrat spravny brambor.

• BRAMBORY S VYSOKYM PROCENTEM SKROBU

Russet a Fialove brambory maji lehkou moucnou kvalitu. Jsou nejlepsi na peceni, stouchani, nebo smazeni. Tato moucne-nacechrana kvalita je prave nejlepsi pro vyse uvedene druhy vareni, ale nejhorsi jsou v bramborovem salate, protoze se rozpadaji pri vareni.

• BRAMBORY SE STREDNE VYSOKYM PROCENTEM SKROBU

Kulate bile, dlouhe bile a zlute jsou vsestranne brambory. Mohou se pouzit pro temer vsechny druhy receptu.

• BRAMBORY S NIZKYM PROCENTEM SKROBU

Jsou velmi casto nazyvany voskovymi bramborami, ponevadz jsou hutne a jejich tvar se nemeni. Jou vhodne pro polevky, bramorove salaty a roastovani. Kulate cervene a nove brambory jsou druhy brambor s malym mnozstvim skrobu.