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The perfect potato for (almost) every dish

If you are looking for a potato that is an all-rounder, all-purpose varieties fit the bill. These tubers are moderately moist and fine grained, so that they are well suited to side dishes to be served with sauces and dips, and as soups, boiled potatoes and fried potatoes. Their peel splits slightly during cooking. They are ideal for stews and casseroles as these potatoes retain their structure while simultaneously developing a soft consistency. They are the perfect companion to other vegetables such as swede, carrots, pointed cabbage and pumpkin. Examples of all-purpose potatoes include Velox, Berber, Marabel, Agria, Solara, Quarta, Satina, Secura and Granola.

Easy homemade potato cakes

Homemade potato cakes are very easy to cook. Grate the spuds and, if you like, onions into a bowl. Use your hands to gently squeeze the mixture and pour off the excess liquid. Stir in salt, pepper and egg. Heat some oil in a frying pan and fry the potato cakes until light brown, turning them once. Drain on a piece of kitchen towel. The potato cakes will be an even greater success if you stir a knife’s point of baking powder into the mixture. A finely grated carrot adds to an even more beautiful colour.

Low on calories and very healthy

They are low on calories and very healthy, so potatoes are precious tubers. They contain starch, fibre, high-quality protein and almost no fat, and they are a source of vitamins such as vitamin C, B vitamins and minerals such as potassium. Do not keep potatoes in water before cooking them as their water-soluble vitamins will otherwise leach out.

How to store spuds

Potatoes can be kept in a cool, dark cellar for weeks and even months. The cellar should be protected from frost and must be dry and well ventilated. Do not store the tubers in plastic packaging to prevent them from becoming damp and mouldy.

 

Source: Heike Kreutz, www.aid.de