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How to prepare potatoes correctly?
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1. Variety A1
– this is the salad variety. The potato pulp is characterized by a compact consistency and delicate structure, making it easy to slice and shape-retentive during preparation. This type of potato is excellent for salads, soups, and cooking in suits or fries.2. Type B
Type B potatoes are generally very useful. They have a rather solid structure, are slightly moist and powdery, and have a low tendency to cook. These potatoes of this type are usually consumed as a supplement to the main dish with meat and sauces. In addition, these varieties are suitable for immediate consumption, for example in a soup or as purée.3. Type C - floury-crumbly
This variety of potatoes is characterized by a floury, crumbly structure. The flesh of these potatoes has a significant tendency to disintegrate during cooking. Among the varieties of this category, we distinguish those that have an elevated level of starch and a distinctly pronounced graininess. Type C potatoes are ideal for making purée, pancakes, fries, and dumplings.4. For the purposes of this Regulation, the following definition shall apply: Type D - Highly Mealy
This kind of bulbs is recognized for its exceptionally mealy structure. Due to its dry and rough flesh, the bulbs of this type are fully cooked. Varieties of these potatoes have no substantial culinary application.
