For a successful raclette, we rely on this variety of potatoes!
Dripping cheese, heat from the appliance, friendly atmosphere… Nothing like a good raclette to warm the body and the heart on these cold winter days. Simple to prepare, practical to organize and inexpensive, raclette is unanimously appreciated by the French. Cold meats, cheese and potatoes, yes, but not just any potatoes! For a successful raclette, the choice of this generous vegetable is crucial. Here is the variety to absolutely favor on your plates.
Not all varieties of potatoes are suitable for a raclette. Floury potatoes, for example, are more intended to be transformed into mash. At the first swipe of the fork, they will literally disintegrate! Without a doubt, potatoes with firm, tender flesh are the best. They resist cooking and do not brown. And they have the advantage of maintaining a pleasant texture in the mouth and absorbing the flavors of the raclette cheese.
In the batch of potatoes validated for an impeccable raclette, we therefore find the following varieties: the Charlotte with fine and tasty flesh, the Ratte, smaller and delicious, the Chérie with thin skin and firm flesh, the Belle de Fontenay or Amandine, classics with a firm, melting flesh.
But there is a variety that is a little rarer, but easy to find in stores, which stands out from the crowd: Roseval. With its delicately pink flesh, it will not only bring a touch of color to your plate, but will also leave a sweet scent in the mouth. Indeed, its subtle, slightly sweet taste goes wonderfully with melted cheese. And to top it all off, its firm texture which resists cooking is ideal for skewering with a fork!
Roseval is certainly an excellent choice for a successful raclette, but it is not the only option. As stated above, the important thing is to choose a variety with firm, tender flesh and if you cannot find the name of the variety on supermarket shelves, simply opt for potatoes marked “Steam cooking” or ” To fry”. Little tip: choose potatoes that are all the same size for even cooking and preferably with thin skin, which can also be eaten without being peeled.
Now that you’ve made the right choice, all you have to do is wash your potatoes thoroughly and steam them, the healthiest method to preserve nutrients. Allow between 20 and 30 minutes of cooking time, until they are tender (just prick them with a fork to check). Enjoy your food !