Potatoes are the root vegetable that makes up most dishes. Chips, jacket potatoes, French fries, and hundreds more can be made with this vegetable. In order to choose this root crop correctly, you must adhere to the following rules.
In the store, pay attention to the fact that potato tubers must be firm and firm. Rotten potatoes with a whitish bloom and sprouts indicate that the root crop is already stale on the shelves of the supermarket. Root crops with green patches should not be eaten, because corned beef can cause serious poisoning.
For frying, it is better to choose potatoes containing a low percentage of starch. You need to cook potatoes with a high starch content. It is very easy to check the starch content of potatoes at home: cut the root vegetable in two, and then try to combine. If the halves are not combined, then there is little starch.
Pay attention to the variety of potatoes: white contains less starch, therefore it takes longer to cook and practically does not boil over, pink varieties are suitable for making salads, because the structure is denser, blue and purple potatoes have a slight nutty flavor.
There should be no white shoots or "eyes" on potatoes, which will indicate that there are practically no vitamins left in such a root crop.
Buy potatoes in small batches, for example 3-4 kilograms. It is best to opt for medium sized tubers. Large potatoes contain 1/3 less vitamins and nutrients.
The potato skins should peel well. In the event that the peel is poorly peeled, then this means that the potatoes are not yet ripe.
