Steaming Potatoes

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Among the many varieties of potatoes offered to gardeners, some are particularly suitable for steaming, as well as sautéing, roasting, gratins or salads. Varieties such as Charlotte, Belle de Fontenay, or Amandine have tubers with a firm flesh that holds well and does not disintegrate during cooking.

The Potato – Solanum tuberosum – from the Solanaceae family, is an essential root vegetable in both the vegetable garden and the kitchen. It is a perennial plant grown as an annual, developing tubers as storage organs. Three main categories of potatoes exist: with firm flesh, floury flesh, or tender flesh. Whether for use in gratins, baked, boiled, fried, stuffed, etc., they can be chosen according to these characteristics. As a highly nutritious food, potatoes have become an essential crop in many regions of the world.

 

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