Potatoes
Taste
Creamy, earthy, sweet, varied.
Eat
Potatoes come in many varieties including floury Desiree, Cosmos, and King Edward, and waxy Pink Fir apple.
Health & Nutrition
A good source of potassium. Cold potatoes contain a good source of prebiotic resistant starch that supports good gut health.
Buying tips
Avoid any potatoes going green as greening is a sign of a toxin that makes them inedible and toxic to humans and animals.
Storage tips
Leave them muddy in a paper bag somewhere dark and cool. You don’t need to store them in the fridge.
Cooking tips
Prep:
Remove any green patches and soak in water to remove the soil.
Roasting: Floury potatoes make the best roast potatoes and wedges. Preheat the oven to 200 and put a thin layer of rapeseed or goosefat on to a baking tray. Peel, cut in half and par-boil first in salted boiling water until just starting to soften. Drain and reserve the liquid for stock. Shake the potatoes in the sieve to roughen and break down the surface. Spread on the preheated baking tray and add salt and herbs of choice. Roast for 30-40 mins turning once until cooked and golden. Wedges can be cooked from raw.
Boil: Slice in half and plunge into generously salted boiling water. Waxy potatoes are good for boiling if you want to use them in a potato salad. Simmer until tender.
Bake: Bake larger sized potatoes whole and stuff with a filling of your choice. Place on a baking tray and bake for around 1 hour at 190 degrees. For gratins slice peeled potatoes and simmer in stock or milk for 5 mins before transferring to a baking dish.
Waste reduction tips
Use leftover cooked potatoes in a potato salad, mash, or soup.
