potato(4) Device Drivers Manual potato(4)

potato - Solanum tuberosum 

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Potatoes contains 75-80% of water, 18-23% of carbohydrates (mostly starch) and around 2% of proteins.

For kitchen purposes, potatoes are distinguished by the amount of starch they contain:

•starchy potatoes are ideal to make roasted potatoes or mashed potatoes, where it's important for them to crumble exteriorly or become very soft
•waxy potatoes are ideal for a potato salad, where you would hope to eat them with a fork.

Smoll, round, red potatoes are most often of the second kind.

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•Put water and salt in a pan and heat it.
•Peel the potatoes and cut them in pieces of equal size.
•When the water is boiling (at least 70°C), add the potatoes in the pan and let them boil for 10-15 minutes until they are soft inside and are starting to crumble outside, but don't let them disintegrate.
•Drain the potatoes and let them cool a bit.
•Preheat the oven at 180-200°C.
•Add oil to a bowl (eventually spieces) and put the potatoes in there. Shake the bowl and make the potatoes jump.
•Put the potatoes on the baking tray and let them cook for 20 minutes.
•Check if they are crusty below, if so flip them over with a thin spatula or a fork.
•Let them cook for another 20-30 minutes, until they are golden ✨

When boiling the potatoes the pH of the water is relevant: if the water is alkaline (e.g. adding a little spoon of soda) the potatoes will crumble more, if the water is acidic (e.g. adding some vinegar) the potatoes will crumble less. Depending on the type of potatoes and recipe, you might want to consider this trick.

2021-05-28