The Potato Variety That's So Creamy It Doesn't Need Butter



IDEANEWSINDO.COM
- Ah, potatoes: Everyone's favorite root vegetable. Prized for their availability, versatility, and cheapness, potatoes can be used in a variety of meals. 

From robust, hearty stews to crispy, dependable french fries, potatoes are a staple in many diets around the world. 

But, with so many varieties, which potato you choose for certain dishes can make a big difference.

The iconic Russet is the preferred potato in North America, per Statista. The Russet is a larger variety with an earthy flavor and high starch content, which makes it a great option for baking and frying techniques (via The Spruce Eats).

Yellow potatoes have a medium-to-low starch content (per The Spruce Eats) and include varieties such as Yukon Gold and Agata (via Patricia Bannan). 

Because they have a "moist, velvety texture," they are perfect for mashing or roasting. However, there is one yellow gourmet potato variety that may be the ultimate potato-y indulgence.

The indulgent German Butterball

German Butterball potatoes are known for their naturally buttery flavor and golden waxy centers, according to Specialty Produce. 

Appearing visually similar to Yukon Golds, these potatoes grow round or oval-shaped and have an average length of 10 to 12 centimeters. 

This potato was first introduced by David Ronniger in 1988 at an Idaho farm and has since become available throughout the United States.

Similar to other yellow potatoes, the German Butterball is ideal for roasting, but they are an all-purpose variety — adding to their popularity (via Specialty Produce). 

Roasting them will yield pillowy soft insides and crispy outsides with a natural butter taste. Also, given their inherent rich flavor, they don't need excessive amounts of seasoning when being baked or roasted. 

Simply tossing them with olive oil, salt, and pepper will create the ultimate snack or side dish (via The Gardener Cook).

It may be worth venturing to your local grocery store to see if they have these potatoes in stock.

writter by: CLARICE KNELLY

S: tastingtable.com

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