Potato dishes have remained in demand for many years. Who would refuse new potatoes with butter and green onions or fluffy mashed potatoes with a piece of meat. But not everyone knows that potatoes are different from potatoes. Some varieties do not become soft no matter how much you cook them, while others, on the contrary, are crumbly and quickly become soft. The explanation lies in starch.
What is the reason for potatoes being crumbly?
Starch affects friability. The larger the volume, the more the potatoes are boiled. But this is not the only argument that affects friability. Vegetables that contain many times more starch than protein cook faster.
It is unlikely that at the market or in a supermarket the seller will answer the question about the percentage of starch and proteins. But potato gourmets know how to identify the species. If you rub parts of a tuber cut in half against each other, the parts of a crumbly potato will stick together. In another species, drops of liquid will appear on the cuts.
5 varieties of fluffy white-fleshed potatoes
Since white-fleshed potatoes have more starch, they boil better than colored ones.
cornflower
Description:
- Mid-early variety, ripening - 70-90 days.
- Mature tubers are elongated and round. Tuber weight - 75-110 g. Contains up to 15% starch and 20 mg of vitamin C per 100 g of product.
- The skin is blue and thin with small eyes.
- The flesh is creamy.
- Tubers do not spoil during storage, but often germinate in winter.During transportation, the skin is not insured against damage.
Cornflower is a universal variety. Used for pureeing, boiling and frying.
Bullfinch
Description:
- Ultra early variety. The growing season is up to 2 months.
- Tubers are oval-rounded. The weight of one copy is up to 90 g. It contains up to 16% starch.
- The color of the skin is red. The skin is smooth and pleasant to the touch. The eyes are small.
- The pulp is white.
- Appetizing presentation and taste of tubers. Shelf life is short.
The variety is universal. Recommended for table use.
Lorch
Description:
- Mid-late variety. The ripening period is up to 100 days.
- Potatoes are round-oval, weighing up to 120 g. Starch accounts for up to 20%.
- The skin is light beige, thin, with small, few eyes.
- The pulp is dense and juicy. The white color does not change when cooked.
- Can be stored for a long time. Under the right conditions it will last until the next harvest. Suitable for long-term transportation.
Used for first courses, stewing, frying, puree. The variety is crumbly. The taste is sugary, characteristic of potatoes.
Aurora
Description:
- The variety is mid-season. Duration of ripening - up to 80 days.
- Potatoes are oval, with small, rare eyes. The weight of one root crop is up to 120 g. But there are tubers weighing 300-500 g. Potatoes contain up to 17% starch.
- The skin is light brown, thin and smooth.
- Under the skin there is creamy flesh.
- Attractive appearance of potatoes. Long shelf life.
Exceptional taste. Suitable for any potato dishes.
Snow White
Description:
- A mid-early variety with a growing season of up to 100 days.
- Oval potatoes weighing up to 100 g. Starch - up to 21%.
- The skin is smooth, yellow in color. The eyes are small and few in number.
- Outstanding presentation and taste.
- Suitable for long-term storage. Transportation does not spoil the presentation of the tubers.
A variety for universal use. Suitable for potato cutlets, casseroles, mashed potatoes and other dishes. Used for chips on a mass scale.
5 varieties of fluffy potatoes with yellow flesh
Potatoes with yellow flesh have less starch, but this does not detract from the merits of the root vegetable. Some gourmets prefer such potatoes, claiming that they are tastier and more aromatic and no less crumbly.
Charoite
Description:
- The variety is considered ultra-early, since the growing season is 50-60 days.
- The tubers are elongated-oval, smooth. The weight of one is 100-140 g, starch - up to 17%.
- The skin is yellow. The eyes are barely noticeable due to their small size.
- The flesh is lighter than the skin. Tasty and crumbly.
- Tubers are not afraid of cold climates. Shelf life: 4-5 months.
- Transport is painless.
Used in cooking. They prepare puree, stew, bake, boil in their skins or without skin.
Bronnitsky
Description:
- The variety is mid-season. Duration of ripening is 100-120 days.
- The tubers are oval, starch - up to 18%, root weight - 90-100 g.
- The skin is light yellow.
- The pulp is the same color as the root vegetable.
- Not susceptible to disease, well preserved and transported.
Potatoes are tasty, aromatic, crumbly, and unique. Used in cooking.
Meteor
Description:
- The variety is early ripening. Ripening time - up to 65 days from emergence.
- The tubers are oval-round. Root weight - 100-150 g, starch - up to 16%.
- The color of the thin and dense skin is creamy. Average depth of a few ocelli.
- The pulp is yellowish.
- Potatoes with a pleasant taste, aromatic, crumbly.
- It is well preserved and transported due to its thick skin.
Great for purees, baking and frying, salads, soups. It doesn’t crumble, but in the right cases it gets very soft.
Contraindications for use. People with diabetes, obesity, and low acidity of gastric juice are advised not to overuse potatoes of this variety.
Kolobok
Description:
- The variety is mid-season. The growing season is 90-110 days.
- The tubers are oval. Root weight - 120-150 g, starch - up to 13%.
- The color of the thick skin is yellow. Rough to the touch. There are few peepholes.
- The flesh is yellow.
- Potatoes with a delicate taste and pleasant aroma. Crumbly.
- It can be stored for up to 10 months and can be transported painlessly thanks to its thick skin.
There is not much starch in the pulp, so the potatoes are moderately crumbly. Ideal for frying. The pulp contains a lot of vitamin A and contains carotenoids, as evidenced by its yellow color. This variety is suitable for people who adhere to a healthy diet.
Tuleevsky
Description:
- Medium ripening variety. Ripens 80-100 days from the first shoots.
- The tubers are oval-oblong with small eyes. Root weight - 120-170 g, starch - up to 17%.
- The color of the skin is yellow. The root crop is dense and rough. There are few eyes.
- The pulp is pale yellow.
- Potatoes with excellent taste and aroma. There is no unpleasant aftertaste. Crumbly.
- The presentation is attractive. Thanks to its thick skin, it is suitable for transportation.
- Incapable of long-term storage.
When cooked, it retains its aroma, but becomes moderately sweet. Used for making soups, cutlets, casseroles, side dishes.
Seven of the varieties of crumbly potatoes presented above were developed and created at the All-Russian Research Institute of Potato Farming named after A. G. Lorch (Bryansk region). And only three of them (Aurora, Charoit, Tuleevsky) are in other regions of the Russian Federation.
For each dish, suitable potato varieties are taken. Friable varieties are used to prepare a homogeneous and tender puree. Such root vegetables have a granular structure, which is why the potatoes quickly boil and absorb additional ingredients: milk, butter, water, sour cream.
