Potatoes, first domesticated in modern Peru, has spread across the entire world with its dense, starchy, provided energy and deliciousness to so many dishes. French fries, mash, rosti, hashbrowns to name a few.
In this episode, we dive a little deeper into the various types of potatoes widely available in Singapore.
Quite simply, potatoes fall into the 2 different kinds of category, waxy and starchy. Here are some example of different potatoes in different use cases.
Curry or Stews - Use medium waxy. Granola would work well. Avoid Russet
Salad - Waxy. Try red potatoes
Mash - Definitely russet
Rosti - Medium waxy.
- Granola or any other Medium waxy potatoes.
- Peel and grate potatoes into a colander or sieve
- Mix with a heavy pinch of salt and leave for 5 mins
- Squeeze out all excess water
- In a non stick pan, melt a layer of butter in medium heat.
- Add grated potatoes and make into a flat pancake
- Fry until the edges are brown and flip . About 2 to 3 mins, depending on your stove.
- Fry another 1 to 2 mins.
- Serve with herbs, sour cream, sausages, anything you like. :)
- Russet Potatoes
- Chives or Spring Onion
- Salt and Black Pepper
- Truffle oil (Optional, but if you are feeling fancy)
- Peel the potatoes and cut into three pieces
- Place them into cold water to prevent browning
- Boil a pot of salted water. Add herbs to infuse if feel fancy. Rosemary, thyme, or bay leaf. Most herbs would work fine here.
- Boil until potatoes are a knife can pierce through the center easily
- Add butter, about half the volume of potatoes and add cheese
- Season to taste