- RS (Srbija) – Kepek, Marfona, Sava, crveni Pontiak (en. Red Pontiac)
- US (SAD) – zlatni jukon, crveni oontiak, LaRate (en. LaRatte)
- UK (Velika Britanija) – sarlot, Nikola, Maris pir
- FR (Francuska) – sarlot, LaRate, Amandine
- IT (Italija) – Spunta, Nikola, Monaliza
- DE (Nemačka) – sarlot, Nikola, Laura, Sieglinde
Sve ove sorte su čvrste, ne raspadaju se lako i idealne su za salate poput nemačke krompir salate.
Ovi čvrsti krompiri nisu samo za salate – mogu skoro svuda gde želiš da krompir zadrži oblik nakon kuvanja. Evo nekoliko ideja:
- Povrće iz rerne i pečenje – pečeni krompir sa maslinovim uljem i začinima
- Grilovanje – sečeni na kolutove ili kriške, odlični za roštilj
- Supe i čorbe – dodaješ ih pred kraj kuvanja da se ne raspadnu
- Prženi krompir i pomfrit – seckani ili prženi u tiganju, ostaju kompaktni
- Dinstani krompir – na maslacu ili ulju sa lukom i začinima
- Tortilje, gratin i složenci – čuvaju oblik i ne postaju kašasti
- RS (Serbia) – Kepek, Marfona, Sava, Red Pontiac
- US – Yukon Gold, Red Pontiac, LaRatte
- UK (Great Britain) – Charlotte, Nicola, Maris Peer
- FR (France) – Charlotte, Ratte, Amandine
- IT (Italy) – Spunta, Nicola, Monalisa
- DE (Germany) – Charlotte, Nicola, Laura, Sieglinde
All these varieties are firm, do not fall apart easily and are ideal for salads such as German potato salad.
These firm potatoes aren't just for salads - they can be used almost anywhere you want the potatoes to keep their shape after cooking. Here are some ideas:
- Vegetables from the oven and baking - baked potatoes with olive oil and spices
- Grilling – cut into rings or slices, great for grilling
- Soups and stews - you add them near the end of cooking so they don't fall apart
- Fried potatoes and French fries - chopped or fried in a pan, remain compact
- Stewed potatoes - in butter or oil with onions and spices
- Tortillas, gratins and casserole - keep their shape and do not become mushy
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