Origin: Salamanca. The Agria potato is one of the most demanded for its qualities. They are quite versatile potatoes. Although they have always been considered the queen of frying, this type of potato can also be used for stews as they do not usually break apart. Its shape is similar to the Galician or French potato. Its skin is thin and they are usually large. Its flesh is yellow, compact, and contains few sugars. It is cultivated throughout the country. It is a late potato, as it is harvested from mid-June to mid-September.
Properties and benefits:
Agria potatoes contain vitamins C, B1, B2, B3, B6, B9, and minerals such as magnesium, iron, potassium, and copper. Due to their high potassium and low sodium content, they are good for preventing cardiovascular diseases. They are a natural antioxidant, and thanks to their fiber, they regulate intestinal transit. They are a great source of natural energy due to their carbohydrate content. They have low sugar content, and their starch and water content is well balanced.
Nutritional value per 100g:
Calories: 77 calories
Carbohydrates: 14.5g
Fat: 0.19g
Protein: 1.85g
Vitamins: B
Storage and tips:
Ideally, Agria potatoes should be stored in a cool and dry place, but never in the refrigerator. Remove any packaging if you bought them with one as they need to breathe. Place them in a ventilated container, in a wicker basket or a box with holes. They should not be exposed to direct light as they can sprout. If you find any spoiled potato, you should immediately remove it to prevent the rest from spoiling. And never store them next to onions, always keep them separate. If you buy a lot of potatoes, a trick to make them last is to put them in a large perforated box, place newspaper at the bottom, and once you put the potatoes, sprinkle them with black pepper. This will prevent insects from coming.
Recipe and uses in the kitchen:
Agria potatoes can be used for countless dishes, but they are especially recommended for frying or sautéing. They are ideal for potato omelettes. If you want crispy potatoes, we recommend frying them for about 6-7 minutes and then removing them from the heat and letting them cool. After half an hour, fry them again. They will be crispy on the outside and soft on the inside.
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