Share & Connect
The potato. A wholesome stable vegetable around the world; you can roast it, you can boil it, and you can mash it into shape. Every country has its own variations, and we all tend to associate different types with different occasions. Roast potatoes go with roast dinners while thin, crispy fries match a juicy burger perfectly.
Here are three types of potatoes from three different countries.
Denmark – The Hasselback Potato
Hasselback potatoes are associated with festive occasions in the small Scandinavian country. More than just roasting, the extra trouble will be worth it. Before roasting in the oven, the potatoes are cut two-thirds through into thin slices, allowing for the top to get crisp and delicious. The best potato for the job is the King Edward, but the Sava also works well. Calculate around 250g of potato per person.
Peal the potatoes and place the pealed spud next to a thin cutting board. As you cut down to the board, you avoid cutting through the whole way.
Spread butter on each of the potatoes, stick a bayleaf in between the slices, and season with coarse salt and crushed pepper. Bake at 200 degrees Celsius until tender and crisp.
Serve straight away.
Spain – Patatas Pobres
Translated roughly into ‘the poor man’s potatoes’, patatas pobres are a great easy lunch snack on its own or a wonderful accompaniment to chicken or chorizo slices.
Heat the oil in a pan, throw in the potatoes, and drizzle with salt. Fry while turning continuously at low heat for around 10 minutes until light brown.
Meanwhile, crush garlic and pepper together in a mortar, and add paprika, cumin, and water to make a paste.
Turn the potato slices in the past on the pan, add the vinegar, and let it simmer for 10 minutes until the potatoes are golden. Drizzle with chopped parsley and serve.
England – Perfect Mashed Potatoes
We all know the soft, velvety, and versatile delights of mashed potatoes. Every cook at home probably has their own well-tested recipe, but if you are looking for a fresh take on mash, this recipe by Gordon Ramsay might do the trick.
The best potatoes for mash are firm sorts, like Désirée. Peel a kilo, and cut them into large chunks to be boiled in salted water. Do not be afraid to salt well, as it will give a better taste. Boil at medium heat until soft, around 45 minutes, then drain and place the potatoes back into the pot. Shake it over heat for a couple of minutes to dry, then mash the potatoes, either with a regular masher or a ricer.
Put 1 1/2 dl milk and 1 1/2 dl cream in a pot, and bring to a soft boil. Mix in 200g soft butter in the mash, and add a spoonful of milk one at a time until the mash is of your preferred consistency.
Gordon Ramsay suggests that you keep the mash more firm if you are serving it with meats and more fluid if you serve it with fish.