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'Vitelotte' potatoes have a dark blue, almost black, skin and dark violet-blue flesh; they have a characteristic nutty flavour and smell of chestnuts. The colour is retained in cooking, and is due to natural pigments in the anthocyanin group of flavonoids. [4] The plants mature late and, compared to modern varieties, are relatively low-yielding.
Potatoes can be baked in a conventional gas or electric oven, a convection oven, a microwave oven, on a barbecue grill, or on (or in) an open fire. Some restaurants use special ovens designed specifically to cook large numbers of potatoes, then keep them warm and ready for service.
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Potatoes cooked in different ways. The potato is a starchy, tuberous crop.It is the world's fourth-largest food crop, following rice, wheat and corn. [1] The annual diet of an average global citizen in the first decade of the 21st century included about 33 kg (73 lb) of potato. [1]
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In this dish they are stuffed with spiced beef or pork, onions, olives, and egg white, then cooked in the oven with potatoes covered with cheese and milk. Tocosh or Togosh is a traditional Quechua food prepared from fermented potato pulp. Puka Pikanti: Ayacucho dish made from white potatoes, beets, yellow chili pepper, mint, and peanuts.
(“Try this trick the next time you make potato salad,” Brekke recommends.) ... and 1 part distilled white vinegar. Place the small potatoes in the water, and let them soak for 5 minutes ...