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Featured Food 1 - The Potato
12 years ago
~Remember~
before submitting a dish please read our club rules and TOS on the main page I’m starting a series called Featured Food which I hope to be able to put up once a fortnight or month.
First food up is an easy one... The humble Potato... “boil em, mash em, stick em in a stew.”
The
faccc would love to hear from you the reader. So please add your comments, any information, potato history items, anecdotes, links, recipes, hints & tips or any potato related items...I’m also looking for suggestions for the next featured food. What food would you like featured?
The potato is a starchy, tuberous crop from the perennial Solanum Tuberosum of the Nightshade family.
Basic Nutritional Facts
1. Amount Per - 100 grams
Calories 77
2. % Daily Value*
Total fat 0.1 g 0%
Saturated fat 0 g 0%
Polyunsaturated fat 0 g
Monounsaturated fat 0 g
Cholesterol 0 mg 0%
Sodium 6 mg 0%
Potassium 421 mg 12%
Total Carbohydrate 17 g 5%
Dietary fiber 2.2 g 8%
Sugar 0.8 g
Protein 2 g 4%
Vitamin A 0% Vitamin C 32%
Calcium 1% Iron 4%
Vitamin B-6 15% Vitamin B-12 0%
Magnesium 5%
*Per cent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Some Potato Varieties
BINTJE: A waxy potato that is an old Dutch variety with a lovely yellow flesh that's creamy and makes a beautiful potato salad and are also ideal for frying. This potato has a long shelf life.
COLIBAN: A floury white fleshed potato that is good for mashing, baking and roasting and is used to make French fries. Widely available in Australia.
DESIREE: A very popular all-rounder with pink skin and pale yellow, firm flesh that holds its shape well so is excellent boiled, baked, mashed and in salads but not recommended for frying.
DUTCH CREAMS: The queen of potatoes! They're a large waxy oval potato with yellow flesh, thin skin and a rich, buttery taste. They make gorgeous mash or are equally delicious boiled, roasted, baked and pureed.
GOLDEN DELIGHT: An oval, all-rounder potato with yellow smooth skin and cream flesh. It's best mashed, roasted or fried.
KENNEBEC: An all-rounder and old favourite with white firm flesh and thin skin. Its good for baking, boiling and is very popular for chips.
KING EDWARD: A very old variety with a floury texture and creamy white flesh with a round to oval shape and smooth pale skin with pink markings. Its floury texture means it makes beautiful mash, fluffy roast potatoes and can be dry baked but is not recommended for salads or frying.
KIPFLER: A waxy, finger-shaped, knobbly potato with yellow skin and a light yellow flesh with a buttery nutty taste that is great boiled, steamed, in salads and roasted but not recommended for frying or chips.
NADINE: A waxy potato with white, firm flesh and skin that holds its shape well when boiled or microwaved. Not recommended for frying.
NICOLA: A long to oval-shaped waxy potato with yellow skin and flesh with a buttery flavour. Makes a terrific salad or boiling potato but is also great for mash, dry baking and gratins and baked dishes but not recommended for frying.
OTWAY RED: An oval-shaped all-rounder with red smooth skin and cream flesh. Great results when mashed, roasted or fried.
PATRONE: Has a light yellow skin and flesh. Its firm, waxy texture makes it excellent for roasting, baking and it's called the 'ultimate' potato salad potato. Not well suited for mashing.
PINK EYE (or Southern Gold): A waxy, yellow-fleshed potato with a nutty flavour that makes great salads and can be boiled, steamed or baked.
PINK FIR APPLE: An old English heritage variety that is long and knobbly with pale pink skin. This potato is waxy and very firm so it's great for salads and boiling and has been called the 'ultimate' potato salad potato. Not recommended for roasting. Cook these potatoes in the skin because they are hard to peel.
PONTIAC: A very reliable all-rounder with pink skin and white flesh. Great to boil, bake, roast, microwave and mash but not so suitable for frying.
PURPLE CONGO: A waxy potato with purple skin and flesh which adds an interesting colour to meals. This potato is good for mashing, steaming, boiling, microwaving and salads but not good for roasting and can have a dry texture when cooked.
RED RASCAL: An oval-shaped, all-rounder with dark red skin and clean white flesh with a full flavour. Best boiled, baked, mashed, roasted or fried.
ROYAL BLUE: An oval-shaped all-rounder with purple skin and yellow flesh that makes wonderful mash, great roast potatoes and chips and is a versatile potato suitable for all cooking purposes.
SEBAGO: A long to oval shaped all-rounder with white flesh and skin that's common in supermarkets and green grocers around Australia. This potato is great for boiling, mash, roasting, baking, chips and mash.
SPUNTA: A yellow-fleshed all-rounder that is good boiled or steamed and makes lovely potato salad.
TOOLANGI DELIGHT: A potato developed in Australia. This all-rounder has deep dimples and white flesh and is great mashed, baked, fried and excellent for gnocchi.
'NEW' POTATOES: These potatoes are 'baby' freshly harvested potatoes that have a white skin and white, firm flesh and are small and sweet. They are all-rounders great for boiling, steaming, pan frying, poaching and roasting.
WAXY:
Bintje
Dutch Cream
Kipfler
Nadine
Nicola
Patrone
Pink Eye (Southern Gold)
Pink Fir Apple
Purple Congo
FLOURY:
Coliban
King Edward
ALL-ROUNDER:
Desiree
Golden Delight
Kennebec
Otway Red
Pontiac
Red Rascal
Royal Blue
Sebago
Spunta
Toolangi Delight
('New' potatoes)
For those who didn’t know there is actually an FA potato lovers group called
potatoetarians
PS: for those who are wondering what started yelleena on potatoes - I just scored 30kilo of small spuds for free and I’m trying to do ANYTHING I can with them. My household will be living off of them for a week or more at this point. Hmmmm...Hashbrowns for breakfast, potato bake for lunch, roasted for evening dinner...the list goes on. Steamed, smashed, mashed, boiled, baked...oi vey this is going to take me a while.
*hugs* from mod yelleena
Edits and Additions
The russet potato = Idaho potato = baking potato: These potatoes are high in starch and low in moisture, so they bake well and yield light, fluffy mashed potatoes. They don't hold their shape after cooking, so don't use them to make potato salads or scalloped potatoes. Don't wrap them in aluminium foil while baking them; the foil traps moisture and makes the potato mushier. Great for making fries too.
Yukon Gold potatoes are an early bearing variety that produce somewhat flattened globular shaped tubers. Their rough yellow-brown skin with shallow eyes surround a distinctive yellow moist & waxy flesh. When cooked the flesh is buttery and creamy. Yukon Gold potatoes are great for making french fries, as well as hashbrowns, gratins and purees. They pair well with cream, butter, olive oil, shallots, garlic, bacon, cheese, fried and scrambled eggs, pork, sausages, white and red-fleshed fish, beef, lamb and herbs such as oregano, cilantro, basil and tarragon.
Foods currently on the list for future Featured Foods
1. Tomato
2. Durian
3. Egg
4. Banana
First food up is an easy one... The humble Potato... “boil em, mash em, stick em in a stew.”
The
faccc would love to hear from you the reader. So please add your comments, any information, potato history items, anecdotes, links, recipes, hints & tips or any potato related items...I’m also looking for suggestions for the next featured food. What food would you like featured?The potato is a starchy, tuberous crop from the perennial Solanum Tuberosum of the Nightshade family.
Basic Nutritional Facts
1. Amount Per - 100 grams
Calories 77
2. % Daily Value*
Total fat 0.1 g 0%
Saturated fat 0 g 0%
Polyunsaturated fat 0 g
Monounsaturated fat 0 g
Cholesterol 0 mg 0%
Sodium 6 mg 0%
Potassium 421 mg 12%
Total Carbohydrate 17 g 5%
Dietary fiber 2.2 g 8%
Sugar 0.8 g
Protein 2 g 4%
Vitamin A 0% Vitamin C 32%
Calcium 1% Iron 4%
Vitamin B-6 15% Vitamin B-12 0%
Magnesium 5%
*Per cent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Some Potato Varieties
BINTJE: A waxy potato that is an old Dutch variety with a lovely yellow flesh that's creamy and makes a beautiful potato salad and are also ideal for frying. This potato has a long shelf life.
COLIBAN: A floury white fleshed potato that is good for mashing, baking and roasting and is used to make French fries. Widely available in Australia.
DESIREE: A very popular all-rounder with pink skin and pale yellow, firm flesh that holds its shape well so is excellent boiled, baked, mashed and in salads but not recommended for frying.
DUTCH CREAMS: The queen of potatoes! They're a large waxy oval potato with yellow flesh, thin skin and a rich, buttery taste. They make gorgeous mash or are equally delicious boiled, roasted, baked and pureed.
GOLDEN DELIGHT: An oval, all-rounder potato with yellow smooth skin and cream flesh. It's best mashed, roasted or fried.
KENNEBEC: An all-rounder and old favourite with white firm flesh and thin skin. Its good for baking, boiling and is very popular for chips.
KING EDWARD: A very old variety with a floury texture and creamy white flesh with a round to oval shape and smooth pale skin with pink markings. Its floury texture means it makes beautiful mash, fluffy roast potatoes and can be dry baked but is not recommended for salads or frying.
KIPFLER: A waxy, finger-shaped, knobbly potato with yellow skin and a light yellow flesh with a buttery nutty taste that is great boiled, steamed, in salads and roasted but not recommended for frying or chips.
NADINE: A waxy potato with white, firm flesh and skin that holds its shape well when boiled or microwaved. Not recommended for frying.
NICOLA: A long to oval-shaped waxy potato with yellow skin and flesh with a buttery flavour. Makes a terrific salad or boiling potato but is also great for mash, dry baking and gratins and baked dishes but not recommended for frying.
OTWAY RED: An oval-shaped all-rounder with red smooth skin and cream flesh. Great results when mashed, roasted or fried.
PATRONE: Has a light yellow skin and flesh. Its firm, waxy texture makes it excellent for roasting, baking and it's called the 'ultimate' potato salad potato. Not well suited for mashing.
PINK EYE (or Southern Gold): A waxy, yellow-fleshed potato with a nutty flavour that makes great salads and can be boiled, steamed or baked.
PINK FIR APPLE: An old English heritage variety that is long and knobbly with pale pink skin. This potato is waxy and very firm so it's great for salads and boiling and has been called the 'ultimate' potato salad potato. Not recommended for roasting. Cook these potatoes in the skin because they are hard to peel.
PONTIAC: A very reliable all-rounder with pink skin and white flesh. Great to boil, bake, roast, microwave and mash but not so suitable for frying.
PURPLE CONGO: A waxy potato with purple skin and flesh which adds an interesting colour to meals. This potato is good for mashing, steaming, boiling, microwaving and salads but not good for roasting and can have a dry texture when cooked.
RED RASCAL: An oval-shaped, all-rounder with dark red skin and clean white flesh with a full flavour. Best boiled, baked, mashed, roasted or fried.
ROYAL BLUE: An oval-shaped all-rounder with purple skin and yellow flesh that makes wonderful mash, great roast potatoes and chips and is a versatile potato suitable for all cooking purposes.
SEBAGO: A long to oval shaped all-rounder with white flesh and skin that's common in supermarkets and green grocers around Australia. This potato is great for boiling, mash, roasting, baking, chips and mash.
SPUNTA: A yellow-fleshed all-rounder that is good boiled or steamed and makes lovely potato salad.
TOOLANGI DELIGHT: A potato developed in Australia. This all-rounder has deep dimples and white flesh and is great mashed, baked, fried and excellent for gnocchi.
'NEW' POTATOES: These potatoes are 'baby' freshly harvested potatoes that have a white skin and white, firm flesh and are small and sweet. They are all-rounders great for boiling, steaming, pan frying, poaching and roasting.
WAXY:
Bintje
Dutch Cream
Kipfler
Nadine
Nicola
Patrone
Pink Eye (Southern Gold)
Pink Fir Apple
Purple Congo
FLOURY:
Coliban
King Edward
ALL-ROUNDER:
Desiree
Golden Delight
Kennebec
Otway Red
Pontiac
Red Rascal
Royal Blue
Sebago
Spunta
Toolangi Delight
('New' potatoes)
For those who didn’t know there is actually an FA potato lovers group called
potatoetarians PS: for those who are wondering what started yelleena on potatoes - I just scored 30kilo of small spuds for free and I’m trying to do ANYTHING I can with them. My household will be living off of them for a week or more at this point. Hmmmm...Hashbrowns for breakfast, potato bake for lunch, roasted for evening dinner...the list goes on. Steamed, smashed, mashed, boiled, baked...oi vey this is going to take me a while.
*hugs* from mod yelleena
Edits and Additions
The russet potato = Idaho potato = baking potato: These potatoes are high in starch and low in moisture, so they bake well and yield light, fluffy mashed potatoes. They don't hold their shape after cooking, so don't use them to make potato salads or scalloped potatoes. Don't wrap them in aluminium foil while baking them; the foil traps moisture and makes the potato mushier. Great for making fries too.
Yukon Gold potatoes are an early bearing variety that produce somewhat flattened globular shaped tubers. Their rough yellow-brown skin with shallow eyes surround a distinctive yellow moist & waxy flesh. When cooked the flesh is buttery and creamy. Yukon Gold potatoes are great for making french fries, as well as hashbrowns, gratins and purees. They pair well with cream, butter, olive oil, shallots, garlic, bacon, cheese, fried and scrambled eggs, pork, sausages, white and red-fleshed fish, beef, lamb and herbs such as oregano, cilantro, basil and tarragon.
Foods currently on the list for future Featured Foods
1. Tomato
2. Durian
3. Egg
4. Banana
It's very fast. :3
I'll post it if anyone is interested.
Chop up two medium potatoes so they nice and small. Put them in a Tupperware/microwavable container and microwave it for about five minutes (microwaves vary). Stir it half way through.
When that's done add a little bit of ground cloves and cumin. (to much clove will kill it so be careful). Add some ground turmeric and red cayenne pepper. I also add some "curry powder" (it's a mix of different spices) and some salt.
Mix in with about 2-3 tablespoons of plain yogurt.
I usually taste it now (when it's finished it will taste the same-ish but stronger).
Microwave for 3-4 more minutes (stirring halfway through).
And then it's done.
Just slice em thin, layer in a pan pouring on melted butter and salt/pepper every few layers, put on medium heat on the stove till the bottom browns, cover with parchment paper, throw pan and all in the oven, cook till done, turn out onto a plate, cut into wedges and serve!
Sooooooo many potato dishes!! ~<3
Oh, and y'all should feature the egg next, just as important as the potato y'know
Lately I have been slicing them up and bake them in the oven with a little cooking spray and a sprinkle of salt. Not the ultimate way of eating them, but it keeps calories under control. A slightly fancier version is similar, but you toss them with oil, onion powder (or lipton onion soup mix), rosemary, garlic, pepper and salt and then bake on a cookie sheet.
The ultimate potato in my opinion is a come shape bag of fries with copious amount of mayo from a street vendor chain called Bram Ladage in Rotterdam, but alas, being in Alabama I do not get to eat those anymore.
Second best is my momma's recipe.
You take boiled potatoes, leftovers are just fine. You want to make sure they're chilled very well, so they don't fall apart on you. A slightly crumbly/floury potato works very nicely.
Slice the chilled potatoes and sautee in real butter. The crumbly edges get a gorgeous crisp and they're just fantastic.
Serve with real mayo, if you want the Dutch experience ;-D
6 potatoes
1 small onion
2 large egges
1/4 cup flour (or matzo meal)
1/2 teaspoon salt
pinch of baking powder
black pepper to taste
vegetable oil
Grate the potatoes. (food processor makes this faster) drain in collander and press out liquid.
Grate onion and add to potatoes.
Mix in everything else except the oil until evenly mixed. (you may want to beat egg separately, then mix in, if you're not using food processor)
Heat oil in skillet in layer about 1/8th inch deep. (medium high) drop spoonful in and press flat. fry til brown, flip over, fry on other side.
drain on paper towels. keep warm in oven at 200 while you finish frying the whole pile.
serve with stuff like sour cream, greek yogurt, tzatziki (awesome!), applesauce, or jam.
Or the super duper lazy leftovers version. Take leftover mashed potatoes OR make stove tape mashed potatoes accordingly to package directions. take mashed potatoes, mix in one beaten egg per cup of premashed potatoes. add pepper to taste.
Cook in a lightly greased skillet or on a griddle as if they were really thick regular pancakes.
Good add ins for lazy leftover potato pancakes: chopped onions, meat scraps, or chopped cabbage or kale to basically make colcannon pancakes.