May 11, 2015
The potato or pomme de terre (French: “earth apple”) has been important ingredient in French cuisine since its introduction to the country after the discovery of the Americas.
Just as in U.S. American cuisine, the type of potato is dependent on its role in the eventual dish. The U.S. classifications of “starchy” to “waxy” are mirrored in France by the demarcations of tendre to intermédiaire to ferme.
The waxy Gourmandine variety illustrated above finds utility in gratins, cassaroles, and purées or is steamed and chilled for salads.
This and other like potatoes were purchased in the open-air market held on Tuesdays and Saturdays under the Saint-Clément Aqueduct in Montpellier in southern France.
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