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Granola potatoes are medium to large in size with a round to oval shape. The firm, rough skin ranges in color from yellow to brown and bears a few shallow eyes across the surface, also covered in a characteristic brown netting. Underneath the skin, the flesh is dense, yellow, and slightly moist with a low starch content. When cooked, Granola potatoes develop a fairly firm but tender texture and have a mild, earthy flavor.
Granola potatoes are available year-round.
Granola potatoes, botanically classified as Solanum tuberosum, are edible, underground tubers that belong to the Solanaceae family along with tomatoes, peppers, and eggplant. Created in Germany, Granola potatoes are considered an all-purpose variety that is highly suitable for many different climates and growing regions. With this adaptability, Granola potatoes have become one of the most cultivated varieties in Southeast Asia, especially in Indonesia and the Philippines, as well as in regions of Central America, valued for its high yields, extended storage capabilities, versatility, mild flavor, and early harvest.
Granola potatoes are an excellent source of potassium, which helps stabilize fluids in the body, and vitamin C, which helps reduce inflammation and boost the immune system. The tubers also contain some fiber, iron, and calcium.
Granola potatoes are considered a table variety which lends itself to many cooked applications such as boiling, mashing, baking, roasting, and frying. The tubers can be boiled, cubed, and mixed with spices and sauces to make potato salads, sliced and layered into gratins, or boiled and mashed. They can also be roasted and smashed, pan-fried, or baked for a tender consistency. In Southeast Asia, Granola potatoes are popularly mashed into balls with corned or minced beef and fried in the dish known as perkedel. They are also used in potatoes adobo and sambal goreng kentang, which are fried potatoes in tangy, sweet, and spicy seasonings. In Germany, Granola potatoes are used in bratkartoffeln, which is a pan-fried side dish often served with main meat courses. Granola potatoes pair well with meats such as fish, brats, bacon, pork chop, poultry, and fried eggs, applesauce, leafy greens, herbs such as oregano, thyme, sage, basil, and rosemary, spices such as turmeric, paprika, and sumac, steamed rice, wasabi, and soy sauce. The tubers will keep 2-4 weeks when stored in a cool, dry, and dark place.
In Germany, Granola potatoes were declared the potato of the year in 2014 to showcase the table variety and bring global attention to the tuber. Chosen by the Minister of Agriculture during a Biofach organic trade fair, Granola potatoes are favored in Germany for their mild flavor, adaptability, and resistance to disease and have become a common, all-purpose variety. Potatoes in German marketplaces are also uniquely classified according to their texture and can fall under three different categories, including mehlig kochend, festkochend, or vorwiegend festkochend. Granola potatoes are classified as a vorwiegend festkochend, which means the tuber has low to medium amounts of starch, giving it a waxy consistency.
Granola potatoes were developed in Germany at a breeding station belonging to the Solana Group and were released to the public in 1975. After its release, the variety was also introduced to the Philippines in 1984 and was rapidly spread throughout Southeast Asia for cultivation. Today Granola potatoes can be found at local markets in Germany and through select growers in Europe, Asia, Southeast Asia, Central America, Canada, and Alaska.
Recipes that include Granola Potatoes. One is easiest, three is harder.
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