🥔 Potatoes 🥔

For French fries see the deep-frying section.

Professional/Semi-professional amateur level

Gourmet chefs on a professional or semi-professional amateur level expects next #level when cooking potatoes.
For beginners and novices, I recommend looking into traditional cuisines.

How to tournée cutted potatoes with a tournée knife (also called a bird's beak knife).

Er du den højeste hat på hylden eller den skarpeste kniv i skuffen?

Potatoes with peel

Traditionally, potatoes where peeled because the peel contains a high amount of potassium.
The Osmosis with adding salt to the potatoes extracts the potassium.

With a high amount of potassium in vegetables, only 100 g of raw vegetables per day is recommended.
With a high amount of potassium in vegetables, max. 600 g of cooked vegetables per day is recommended.

For more details on sodium/potassium check out the chemistry section.

Potato Sorts

International Cuisine

Der findes et stort antal kartoffelsorter, herunder tidlige, middeltidlige og sene sorter. Populære sorter omfatter folva (allround), bintje (mos), ditta (stegning), exquisa (stegning, ovn) og asparges (salat).

Tidlige sorter

Solist: Lys gul, fastkogende og nem at skrælle.
Prinsesse: Oval, gul, fastkogende og god til salat.
Linzer: Aspargestype, fastkogende og god til salat.

Middeltidlige/sene sorter

Folva: Fastkogende, oval, gul med god smag, god til mos, suppe og stegning.
Ditta: Langoval, glat skind, fast og god til stegning.
Exquisa: Oval, fastkogende og god til stegning og ovn.
Bintje: Ensartet, fast og god til mos.
Sava: Middelstor, ensartet, god holdbarhed og god til salater.
Hansa: Gulkødet, fast og god til salater.
King Edward: Hvidkødet, let melen og velegnet til mos.
Blå Congo: Rund, blålig og dekorativ i salater.
Nicola: Gulkødet, langoval og velegnet til salater.
Hanna: God til mos og fast.
Jutlandia: Fast og god til stegning.
Hamlet: Fast og god til stegning.

Andre sorter

Alouette: Dyb gul og fast.
Carolus: Gul og fast.
Cerisa: Dyb gul og fast.
Belana: Fast.
Estonia: Fastkogende.
Sieglinde: Fast og god til salat.
Aspargeskartoffel: Langoval, fast og velegnet til salater.
Æggeblomme: Kraftig gul, rund og fastkogende.
Princess Laratte: Fast og kogefast.

"Skrællekartofler" refererer til kartofler, der er blevet skrællet, og er ikke en specifik kartoffelsort. Det kan også henvise til en bestemt tilberedningsteknik, hvor man ridsede kartoflerne rundt om midten før kogning, så skrællen let kan trækkes af bagefter.

Skrælningsteknik

Ridsning: Lav en let rids i skrællen rundt om kartoflen med en kniv. Det er vigtigt kun at skære igennem skrællen og ikke dybere.
Kogning: Kog kartoflerne som normalt. Når de er kogt, hæld vandet fra og køl kartoflerne let ned ved at tilsætte koldt vand.
Afskrælning: Tag fat i hver ende af kartoflen og træk skrællen af. Skrællen burde nu nemt slippe.

Boiled Potatoes

Entry level

While boiling potatoes indoor for 18-20 min. It might take 1-2 hours outdoor for survival cooking
depending on climate and altitude.

Chefs come on fresh when it comes to boiling potatoes and might say that it took them four years to take it to perfection.

Traditionally potatoes were boiled for 20 min, but in modern cuisine more likely only for 18 min.

Peeled Potatoes

Technique

Peeled potatoes are potatoes that have had their skin gently removed, typically using a knife after they have been boiled.

Braised Potatoes

Introduction

Det første jeg kan komme i tanke om er braserede kartofler med spejlæg.

Bras eller brase kartofler på Sønderjysk.

Diced Potatoes

International cuisine

Det første jeg kan komme i tanke om er Biksemad.

Det første gourmetkokke tænker er, at de skal være skårne i tern på enten 2×2 mm. eller 4×4 mm.

Sliced Potatoes

Entry Level

Swedish Sausage Dish

Swedish sausage dish is actually a Danish recipe, that has no origin in Swedish cuisine.

It's a matter of fact that no one in Sweden have ever heard of it.

Kitchenware

A copper sauté pan with lid.

Copper heats fast and cools fast, ideal for a saucepan.

To sauté means to lightly brown a food in fat for a short time over medium or high heat in a pan or pot.

The term is most often used for raw materials that have been cut up, e.g. vegetables in slices or sticks.

A sauté pan is also used for spaghetti bolognese.

A sauté pan can also substitute the need for a wok pan/pot if you don't have a gas stove.

Ingredients

(1 portion)

Traditional

½ glass of pre-boiled potatoes (200g)
2 Wiener sausages, chopped
½ -1 yellow onion
3 Tbsp. olive oil
¾ Tsp. Edelsüß paprika (mild)
2 Tsp. concentrated tomato paste (70g)
2 dl whole milk
¼ Tsp. coarse salt
Freshly ground pepper

Topping

Freshly chopped chives

Optional

1 Tbsp. Vinegar

75 g carrots

⅛ cucumber

Steamed broccoli or cauliflower
Peas
Celery

¼ garlic clove

A pinch of chili

½ Tbsp Ketchup

Philadelphia cheese instead of heavy cream

Tip: Glass potatoes are both peeled and pre-cooked, which makes them easier to slice,

and they only need to be heated for a few minutes.

Procedure

1. Peel and chop onion. Cut sausages and preboiled potatoes into small pieces.

2. Let the oil or butter turn golden in a sauté pan and sauté the onion for 1 min.

3. Add sausages and paprika. Sauté at middle-high temperature for 3 min.

4. Reduce heat to medium. Add pre-boiled potatoes, tomato paste and the remaining ingredients.

5. Reduce the heat to minimum and let the dish simmer for 8 min. until the dish is hot and the consistency adjusted with whole milk.

6. Garnish with chopped chives and serve.

How to cook Stockholmare

Swedish Stockholmare
(Local Shopping: First seen in Lidl)

This is an experiment, traditionally Wiener sausages are used.

Contains both pork and beef, as well as garlic and a high salt content of 2.3%.

Smoked with red Alder. Alder ensures a milder aromatic smoking, alder is easier to smoke, you avoid too much smoking. Alder is a really good type of wood for smoking fish and meat; Alder gives a more delicate flavor when smoked. However, smoking is not for the sake of flavor, but a way to preserve meat and fish, just like salt.

To cook Stockholm sausage (potatis korv), prick it, then boil in water until firm, about 30-45 min. for a whole coil. Next, brown the boiled sausage in a pan with a neutral oil or in a 205°C/400°F oven until crispy. Slice and serve with a strong, coarse mustard and possibly with other Swedish root vegetables and bread, such as boiled potatoes.

Preparation

Prick: the sausage with a fork to prevent bursting.
If the sausage is very long, you can tie off the ends with butcher's twine to hold its shape during cooking.

Cooking Methods

Boiling (Poaching)
- Cover the sausage with water in a large pot.
- Bring the water to a boil, then reduce it to a gentle simmer.
- Cook for about 30-45 minutes, or until it's slightly firm and pale.

Browning (after boiling)
- Pan-Frying: After boiling, transfer the sausage to a pan with a bit of neutral oil.
- Baking: Alternatively, place it on a greased, rimmed baking sheet in a 205°C/400°F oven for about 15 min. flipping halfway through, until the exterior is browned.

Serving

Slice the cooked sausage into desired lengths.
Serve with a strong, coarse mustard, which is a traditional accompaniment.
It pairs well with other Swedish root vegetables and bread.

Main Ingredients

Swedish sausage dish prerequisites

No heavy cream, but whole milk preferably.

Make the main ingredients fill the plate for 1 portion.

Whenever chefs say to take out the main ingredients of the fridge 15 min. before, I say minimum 2 hours, preferable two days before! Let those bacteria cultivate for your taste of preference.

Use the amount of milk to compensate for the consistency of the amount of concentrated tomato puree.

Another Swedish specialty is Falukorv a thick emulsified sausage in the Falun red color.

In Sweden, Falu refers to Falu Rödfärg, or Falu Red, a traditional, deep red paint made from

a byproduct of the Falun copper mine. If you've ever visited Sweden, you'll have noticed that a lot

of cottages and houses are painted in the Falun red color, which is also the color of this delicious sausage.

Danes love it, but I've never seen it available in the local supermarkets.

Backed Potatoes

Danish Cuisine

Bagte Kartofler

Store kartofler sælges som bagekartofler og tilberedes med skrællen på i ovnen.

Til sidst laves der et snit i toppen og der tilføjes creme fraiche med purløg i snittet.

Hasselback

Swedish Cuisine

Hasselback kartofler er den korrekte betegnelse, ikke Hasselbagte kartofler!

Retten er opkaldt efter den svenske restaurant Hasselbacken i Stockholm, hvis historie kan føres tilbage til 1700-tallet. Ideen med de ¾ gennemskårne olie- eller smørbagte bagekartofler skulle efter sigende være opstået i 1950’erne, fordi man på den vis kunne lave bagte kartofler hurtigere.

Accordion potato in English.

Tip: You can place two chopsticks on each side of the potatoes to avoid cutting them too deep.

Flødekartofler

(Forbidden Tech)

Absolute taboo!

Another forbidden tech is a heavy creamy Danish cauliflower soup.

Mixing heavy cream with stomach acid is like mixing oil with water.

Potato Gratin

French Cuisine

Gratin is a French dish prepared in an ovenproof dish (or baking pan) in the oven. In the French tradition, breadcrumbs and cheese are placed on top of the dish, which gives it a crispy and golden surface after cooking. The word is derived from the French gratter, which means to scrape or scratch and refers to the fact that the dish traditionally consists of leftovers from the previous day's meals.

A gratin can be made from cheese, meat, vegetables and fish, poured over with a milk sauce such as a béchamel sauce to which eggs have been added. The mixture is covered with cheese, breadcrumbs or breadcrumbs, which are then coated with butter and baked in the oven until the gratin has a crispy, brown surface.

Potato, Brussels sprout and cauliflower gratin are good examples, but there are countless options and variations, like potato gratin with Porcini mushrooms (Karl Johan).

Cheese can be omitted.

Mashed Potatoes

Kartoffelmos

Swedish Cuisine

Potatismos med korv

Mashed potatoes with sausage called 'Potatismos med korv' in Swedish is a classic and

popular dish traditionally served in grill bars.

Potatismos med fläskfärs (Wallenbergare/krebinetter/karbonader/pork patty).
Potatismos med klassisk gulasch (gullasch or gullash på dansk)
Potatismos med tärnat bacon på dansk vis (brinnande kärlek)
Potatismos med korv på svensk vis (traditionally served on Swedish grill bar style)

Potatismos är ett gammaldags recept på potatis som har passerat bäst före-datum. Färsk potatis duger inte!

Ta ut potatisen ur kylskåpet och förvara den i rumstemperatur i ett par veckor innan tillagning.'

Udkogte kartofler duer ikke, medmindre de netop skal bruges til kartoffelmos!

Boiling potatoes makes gourmet chefs getting overwhelmingly critical.

While onto mashed potatoes you might also want to look into Italian potato Gnocchi.

Mashed Sweet Potatoes Recipes.

Kartoffelotto. "Kartoffelotto" er en ret, der kombinerer ingredienser fra kartofler og risotto. Det laves typisk ved at simre tern af fastkogende kartofler i bouillon med grøntsager som løg og hvidløg, tilsat hvidvin og eventuelt cream cheese eller parmesanost for en cremet konsistens.

Danish Cuisine

Brændende kærlighed

(Forbidden Tech)

Mashed potatoes with diced bacon and onions fried in the bacon fat often served with pickled beets

and sprinkled with chives or parsley called 'Brændende kærlighed' is a traditional Danish dish.

Jeg er lidt udfordret her. En kartoffelmos med masser af smør, serveret med bacon i tern og overhældt med fedtet fra bacon ovenpå i en sø lavet af en fordybning i toppen af kartoffelmosen, der løber ned langs siderne. Det er ernæringsmæssigt efterhånden et tabu. Nogen anbefaler at tørre det stegte bacon på et stykke køkkenrulle, men hvor vi står vi? Mine indkøbte skrællekartofler har fået lov til, at blive gamle, møre og spirende, men hvor skal vi hen du, men den hersens traditionelle fattigmandsret med at undgå madspild af gamle kartofler?

Væltet Lokum

Millionbøf traditionelt serveret med en blød kartoffelmos.

Rettens navn hentyder til en sammenkogt gryderet, der ligner noget hældt op fra en spand.

Jeg ville dog nok foretrække kartoflerne skåret i mundbidder og kun kogt a la dente (spis groft).

Den færdigkøbte sovs kulør ændrede sig med tiden, og er nu om dage kun at anses som ammoniseret karamel, uden nogen som helst form for smagsforstærker, og vi er tilbage igen til, at skulle mestre en brun pandesovs, der skiller på tallerkenen, der minder om hvordan en tyk sovs skiftede karakter over tiden til, at være på kanten af, at være en tynd omgang suppe, og således blev sovs til sauce.

-When it comes to freshly grounded pepper, let it rain!

Another trend which is not Scandinavian is to use mashed potatoes for potato donuts with raspberry jelly.

Mashed potatoes are also used for making hot dog potato buns with the same intend as Brioche hot dog buns using eggs which is to keep the hot dog buns fresh for as long as possible to meet the supermarkets demands for an on-demand culture.

While onto what mashed potatoes can be used for, you might look into a classic British shepherd's-pie with grated Parmesan cheese on top.

Farserede porrer

Danish Cuisine

Farserede porrer er en anretning indhyllet i en frikadelle fars (gris/kalv) og serveret med kartofler.

Det primære kriterie er, at porren er mør!

Benløse Fugle

Danish Cuisine

Benløse fugle serveret med kartofler eller kartoffelmos

Benløse fugle er en myte om en daggammel solsort, der har ligget og mørnet i solen, så benene var nemme at rive af. Men selvfølgelig har det intet med solsorte, undulater, gæs eller ænder at gøre. Benløse fugle er lavet af oksekød.

Omtrent lige så meget en myte eller skrøne som Forloren hare og Forloren skildpadde. Forloren betyder uægte, falsk eller kunstig og bruges typisk om en ret, der efterligner en dyrere eller mere eksklusiv ret, men er lavet af billigere ingredienser. På engelsk meat loaf, der betyder farsbrød.

Skrædderduelse

Sønderjysk Cuisine

En sønderjysk egnsret bestående af kartofler og røget flæsk med sovs, dyppelse, kaldet skrædderduelse. Det er en spare ret for fattigfolk, her personificeret ved en skrædder, hvor skrædderduelse betyder fattigmandsdyppelse. Røgede flæsketerninger brunes, og snittede løg tilsættes.

Måske er jeg lidt på herrens mark, men jeg skulle mene, at retten udtales på Sønderjysk som
'Skrædderdus med skirn æg'.

Pommes Croquette

French Cuisine

A croquette is a deep-fried roll originating in French cuisine, consisting of a thick binder combined with a filling, which is then breaded. It's served as a side dish, a snack, or fast food worldwide.

Pommes Anna

French Cuisine

Pommes Anna, eller Anna-kartofler, er en klassisk fransk ret af skivede, lagdelte kartofler kogt i en meget stor mængde smeltet smør. Der findes flere varianter af retten, der udover kartofler og smør indeholder andre ingredienser, som kan omfatte artiskokhjerter, sorte trøfler, svampe og ost.

Pommes Fondant

French Cuisine

Fondant potatoes, or pommes fondantes (French for 'melting potatoes'), is a method of preparing potatoes that involves cutting them into cylinders, browning the ends, and slowly simmering in butter and stock.

Pommes de Terre Sautées

Wienerschnitzel

Wienerschnitzel med Pommes de Terre Sautées

This bistro classic is commonly seen on French menus as a side dish for main “plats” like confit de canard, entrecôte, and so much more. The potatoes are always served hot and extra crispy.

Salt og peber tilsættes melet til paneringen med æg og rasp.

Serveres med friske bælgærter, der kun lige skal blancheres i 10 sekunder.

Wienerschnitzlen overhældes med smeltet smør, der lige er bruset af og inden den bliver brun.

Pyntes med en Wienerdreng

Skær en skive citron på ca. 4 mm tykkelse - ovenpå kommes 2 fileter af benfri sild

med masser af friskhøvlet peberrod og kapers.