Fried, baked and roasted. Mashed in purée or used in creams, soups and velvety soups, potatoes can also be used in main courses such as the classic pasta and beans, as well as casseroles and gateaux.
Potato is one of the most versatile ingredients in the kitchen and one that appeals to everyone.
Consisting mainly of starch and water, potatoes have very little fat and an energy value which is not negligible, higher than the average vegetable and quite similar to legumes (which can also increase depending on the type of cooking and preparation). Potatoes have a good amount of mineral salts such as potassium, phosphorus and selenium. From the vitamin point of view, vitamins C, P, K, B1, B2 and B6 are present.
