Potatoes have been an integral part of the diet in Poland for centuries. According to the website serwisiowoce.pl, Poles consume over 100 kg of this vegetable per year (per person), and as many as 98% of Poles eat potatoes regularly. In Europe, Belarus is the potato kingdom, Latvia is also at the forefront, and Poland ranks sixth in the consumption ranking. Prepared in many different ways, boiled, fried, fried or turned into cutlets, there are so many versions that everyone will find something for themselves. Most often, we peel them and cook them in salted water for dinner. But there is a better way. Forget about salt and add this spice to the pot.
Which potatoes are for puree, which are for pancakes, and which are for fries? It all depends on the type
The taste, but also the cooking time and the way you can use the potatoes, is influenced primarily by their variety. Among other things, they will cook quickly. new potatoes. Type A ones cook the fastest, but due to their consistency they are mainly suitable for salads. Medium starch, i.e. type B, are the most universal, as they can be used both for frying and baking. Type C potatoes, the flouriest and containing the most starch, are the best choice for potato dumplings, dumplings, dumplings or kartacze, but also for puree.
Instead of salt, add a few leaves to the pot with potatoes. The taste will delight you
If you limit salt or are afraid of over-salted potatoes, you don’t have to worry about it anymore. What to use instead of salt for potatoes? Put the peeled and cut potatoes into equal pieces into the pot, pour water and add 2-3 bay leaves. You can also add rosemary, allspice, lovage, peppercorns and a sprig of fresh dill (or just the stem left after chopping). Potatoes cooked in this herbal broth taste amazing even without salt.
If you care about time and cooking the potatoes faster, cut them into smaller equal pieces or small cubes (if you intend to puree them), and instead of cold water, pour boiling water over them. If you want the potatoes to lose as few valuable ingredients as possible during cooking, do not peel them. Before cooking, scrub them thoroughly and cook them in their skins, and season them after cooking and removing the skin.
Source: Gazeta
Bruce is a talented author and journalist with a passion for entertainment . He currently works as a writer at the 247 News Agency, where he has established himself as a respected voice in the industry.
