Amazing potato: 13 fall potato recipes

Potatoes from every angle

Rich in potassium, vitamins C and B6, and fewer calories than a banana when steamed, the potato has many advantages. It also requires less energy to produce than rice or wheat. So why deprive yourself of it? In addition, there are hundreds of varieties (firm, tender or floury) of which here is a quick overview.

The bintje : with its smooth skin and its attractive size, it is well known to French fries lovers: its floury texture becomes tender and melting when cooked.

The roseval : resulting from the cross between the rosa potato, with pinkish red skin, and the vale, with yellow skin. No need to peel it, its thin and colorful skin even gives a touch of joy to your dishes.

The vitelotte : impossible to ignore with its pretty purple dress, it brings originality to all dishes. Good to know, its thick skin is easier to peel once cooked.

The Touquet rat : this is the smallest variety, very popular with chefs. Its firm flesh is, among other things, ideal for making new potatoes.

Princess Amanda : with its firm and fine texture, it holds up well when cooking and adapts to all desires: steamed, baked, in foil, gratin or fried…

Monalisa : like all potatoes with tender flesh, it works wonders in sauced dishes and simmered recipes, but also in gratin or mash!

To read

“Potatoes, 50 recipes for French fries”

Bastien Petit is a potato enthusiast. This author and gastronomy lover has even dedicated a book to them which is just in time for the start of the school year! Among the 50 recipes offered in these pages (and immortalized by the talented photographer Géraldine Martens), we find, among others, potatoes stuffed with white ham and maroilles, a tatin decorated with smoked duck breast and hazelnuts, or even savory waffles with Comté cheese. Recipes that are easy to pull out and quick to devour!

Ed. First. €12.95. b-cook.fr