Potatoes from A to Z: When to use Type C, and how many varieties are grown in the Czech Republic?
How well do you know potatoes?
A for salad, B for soups, stews or as a side dish, and C for mashed or dough. But the list of potato types doesn't end there. The European Union catalogue lists 1 500 varieties, In the Czech Republic we grow around 150 varieties of which only ten are commonly seen on markets and shop shelves.
A, B or C?
Letter A indicates potatoes with less starch and firm flesh that usually doesn't boil or soften. This is why they are used for salads or side dishes such as boiled potatoes and gratins.
The group B are potatoes which have slightly more starch and medium firm flesh. They have a versatile use as a side dish, they can be boiled, baked, roasted, but also added to stews, soups or in dough or mash.
The last cooking type C predestines potatoes for mashing into mash or for making potato dough, because of their very floury flesh, rougher skin, higher starch content and tendency to fall apart when cooked.
You can go into more detailed potato theory and practice in these articles:
- Learn about the types and methods of preparation
- Fermentation, espuma, or how to use the peels: Potatoes 5 times different
Potato recipes
A seemingly ordinary ingredient that does more in the kitchen than you might think. We've gathered for you favourite recipes from Ambiente. You can try gnocchi, potato dumplings, lokše, mashed potatoes, fries or try the iconic potatoes in ash from Eska.
Gnocchi or dumplings?
A dilemma straight out of Les Misérables. But let's leave Jiří Kodet's emotions aside and get straight to the point. Noky or gnocchi come from the south of Europe, probably Italy, whereas potato dumplings have Czech origins.
In the southern parts of the country they became "drbáky" or "bosáky", and when they are sweet, they are called "šulánky". Moreover, in most cases, gnocchi become part of the sauce, while dumplings do not mind being left out as a side dish.
To Slovakia for gnocchi and lokše
Don't have time to go abroad? Never mind! You can prepare traditional Slovak dishes at home. Lokše are perfect for with duck and goose with cabbage, but they are also delicious nsweet with curd cheese or custard. Those who really like Slovak cuisine can start with brynza gnocchi according to chef Tomáš Valkovič.
Campfire classics in a modern concept
Crispy, ash-smoked... potatoes in ashes. A few years ago, Eska played around with this campfire dish a bit, and it became one of the most popular dishes on the menu - they still serve potatoes with potato foam, smoked fish and dried egg yolks. Have you ever tried cooking this Carlsbad classic at home?
Creamy mashed potatoes and crispy fries
The Inkas believed in and worshipped potato deities. They loved potatoes so much that they made chuño powder and even a beer-like drink from them. We know the recipe for the creamiest mashed potatoes that caresses the tongue, and friesthat deserve several dips.
Hall 22, Salsa and Potato Restaurant
For the potatoes you can go to Hall 22 in the Holešovice market. We recommend heading straight to the end of the hall to Mr Buchal or Ondra Svoboda - look for stalls 21 and 3. And while you're there, stop for herbs and prepare roast potatoes with spicy chimichurri salsa. If you don't feel like cooking, but like potatoes, you can go to the restaurant Brambora in Pankrác.
