Varieties of potatoes and their use

Passover is the holiday when we eat the most potatoes, due to the ban on eating chametz – in the absence of bread, the potato contains a lot of starch, which inspires a feeling of satiety. Ashkenazi testimonies, that it is not customary to eat legumes on Passover, eat potatoes most of all, in all possible forms and combinations.

Potatoes appear today in a variety of flavors, varieties and shapes, so they can be made into a variety of delicacies. Dozens of potato varieties are grown in Israel, and it is worthwhile to make proper use of the various varieties.

This variety comes to us from Europe. Its color is light, it tastes buttery and is elongated and narrow. It is suitable for cooking (does not have to be peeled and can be eaten with the peel), and can be served hot or cold. This variety is suitable for various salads, as it does not crumble easily – so it is not suitable for mashed potatoes, but is very suitable for a potato salad.

Desiree is a popular potato in the country, which came from the Netherlands. It has a red shell and an elliptical shape. It is suitable for cooking and baking thanks to its texture, and is ideal for deep-frying chips because it does not have a lot of water, which gives it perfect crispiness.

A variety of potatoes that came to us from South America. This is the variety that will be perfect for mashed potatoes, gnocchi and in general for long cooking and baking. This variety is relatively small, purple-blue in color, and it stays that way both during and after cooking.

The Vitolette variety is a delicacy for foodies, and its taste is sweetish-nutty, reminiscent of chestnuts.

The origin of this variety is Scotland. Due to its tendency to disintegrate during cooking, it is also suitable for puree. But apart from puree, it is also suitable for soups and other dishes that require cooking in water. This potato is relatively large compared to the other varieties, its peel is very light, smooth and shiny.

A gourmet French variety, special in its appearance and a favorite of the pods: its skin is light, it is stained with purple-blue spots (in the form of lipstick) and it is suitable for almost any dish you choose, including chips.

A potato that originated in Germany, and is suitable for frying, baking and cooking. Its shape is elliptical and its color is yellow.

These potatoes came to us from England, and are suitable for cooking (e.g. for making mashed potatoes), for baking and in the oven. Its shell is light, its shape is elliptical and it is considered to be particularly fine.

And notice this – although its smooth texture and taste are reminiscent of cream, it is considered a “lean” potato with fewer calories than other varieties.

Another French gourmet variety, a favorite of the pods, chefs and connoisseurs, and it made headlines mainly thanks to the mythical recipe for mashed potatoes by French chef Joel Robuchon.

Its color is light, it tastes nutty and its texture is reminiscent of chestnuts. It is suitable for cooking and frying, and thanks to its smooth and hard texture, it is also very tasty in its shell.

A variety that came from France, is relatively large compared to others, its skin is yellowish and its taste is sweet. It will be great especially for baking, but also for dishes like gnocchi or mashed potatoes.

A tiny potato that originated in France and is reddish-yellow in color. It is suitable for baking as a pie or shepherd’s pie, as well as for cooking and frying.

Potato guide courtesy of Noy Baram, recipe and content manager at the Atara network

Ingredients (for 10 patties):

3 potatoes boiled until softened, with their peel 1 onion, chopped 1 clove garlic, chopped 1/2 cup coriander, chopped 1 cup parsley, chopped 2 tablespoons coarse salt 1 tablespoon ground black pepper 1 teaspoon turmeric 1 teaspoon curry 3 eggs deep frying oil

Arrange the cooked potatoes in a large baking pan and sprinkle around coarse salt. Bake in a preheated oven at 200 degrees for 20 minutes, so that the salt absorbs the liquid secreted by the potatoes.
Transfer the potatoes to a bowl and mash coarsely. Add the onion, herbs, spices and eggs. Mix well to a uniform mixture and narrow ping-pong-sized patties.
Heat the frying oil well, in a deep frying pan, to a very hot oil. Fry well on both sides until golden, serve hot.

3 potatoes, diced 1 medium leek, slice 1 medium onion, 1 clove garlic, mashed 5 tablespoons olive oil salt, pepper 5 cups water

Pour the olive oil into a medium saucepan and fry the leeks, onions and garlic well.
Add all the ingredients, bring to a boil and lower the heat. Cover, and cook for another 45 minutes.
Season with salt and pepper, and grind in a hand blender until smooth.
Pour the soup into a serving dish, sprinkle with pieces of matzah, and serve.

Ingredients (for 4 servings):

For puree –
6 medium potatoes, peeled 4 cloves garlic peeled 1/4 cup olive oil 2 eggs salt

For the meat filling –
3 hard-boiled eggs, peeled and sliced 1/2 kg ground beef Parsley, chopped 2 tablespoons garlic, chopped 2 purple onions, thinly sliced 4 tablespoons olive oil Salt, pepper

Prepare the puree – Cook the potatoes in salted water until soft. Drain and mash. In a separate pot, cook the garlic in the olive oil over a very low heat for 10 minutes. It is important to keep a low heat so that the garlic is cooked and does not undergo frying. Mash the garlic in the olive oil, add to the puree and season to taste. Allow the puree to cool, add the eggs and mix well until a uniform texture is obtained.
Prepare the meat filling – Heat the olive oil in a large pan, add the onion and fry until golden. Add the garlic and meat and fry until the meat is greased. Be careful not to over-fry the meat so that it does not dry out. Remove from the heat and place the mixture in a colander to get rid of excess liquids.
The pie train – Grease an English cake pan with olive oil and pour a layer of puree about two centimeters thick at the bottom. Place the minced meat mixture on top, arrange a layer of hard-boiled egg slices and finish with a layer of mashed potatoes 1 and 1/2 cm thick.
Brush the top layer of the puree with a brush dipped in olive oil. Cover the pan with aluminum foil, place in an oven preheated to 200 degrees and bake for 20 minutes. Then remove the foil and continue to bake for another 20 minutes until browned.

800 g small, well-washed potatoes 50 g butter or 3 tablespoons olive oil 3 cloves garlic, finely chopped salt and ground black pepper, to taste 1/2 bunch of fresh dill, finely chopped

Slice the potatoes with the peel so that their thickness does not exceed a finger (cut or slice into quarters), place in a pot, pour cold water and add salt. Bring to a boil and cook for about ten minutes or until almost done. Turn off the heat and strain well.
Heat the butter or oil in a large pan to a thick bottom and add the potatoes. Add the garlic, salt and pepper and mix. Fry on a medium flame for about 15 minutes or until a crispy, brown crust is obtained on all sides.
About a minute before turning off the flame, add the dill, and stir until it wraps around all the potatoes. Turn off the flame and serve hot.

800-600 g potatoes, sliced 1 cup frozen peas 4 tablespoons fresh dill, finely chopped 2 tablespoons capers, finely chopped 2 green onions, finely chopped lemon juice, to taste 2 flat spoons of mustard grains salt and black pepper ground olive oil

Cook the potatoes in salted water. If you are not sensitive to peels, you should not peel them, because that way they will be tastier.
When the potatoes are ready, take them out with a slotted spoon and place in a bowl. Put the frozen peas in boiling water, wait a minute, remove, strain and rinse with cold water. Strain again and add to potatoes.
Mix the rest of the ingredients and pour over the potatoes while hot.
Mix well, taste and adjust seasoning. Store in the refrigerator for up to two days.

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