When we go to the greengrocer or the section designated for it in the supermarket, it is common for us to meet different types of potatoes. To fry, to roast, to cook or even for any use. The question that any consumer can immediately come up with is whether to really choose one or the other option it will interfere with the dish that we are going to prepare.
The gastronomy experts assure that indeed you have to know how to choose the type of potatoes because it will depend on this choice whether our preparations are more or less juicy. This is one of the reasons why it is advisable know how to distinguish between the different varieties that exist.
New, mid-late or old
The new potato is the one that is collected a little before its natural maturation period. These potatoes are smaller, have a thinner skin and have more water. Their caloric intake is lower and that is why they are used in many kitchens to make potato omelette. In contrast, they are more delicate, more sensitive to shocks and last less. They can be used both for frying or even making stews.
The mid-late potato or normal is the one that is collected when it is time, that is, when the summer ends or if perhaps a little later, between the end of September and October. These are kept longer and They can be given all kinds of uses.
The late or old potato refers to the collected during a period that includes twelve months of delay of what would really correspond naturally. Sometimes they are sold as new, so it is important that we look closely at the labels. They are the ones that are recommended to cook or make mashed potatoes. They can also be used for frying.
Look at the labels
In shops the subdivision is usually made according to the culinary use that you want to give the potato. Therefore, to check if it really corresponds to what they are telling us, we will have to look at the collection time specified on the labeling.
Initially, it must be based on the fact that when we indicate that they are for frying, cooking or for any use, it is because they have been collected in a specific period and this quality is what makes them suitable for the gastronomic use that they specify.