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Selecting the perfect potato variety for recipe success

For home cooks, the potato is a stock staple. Used in so many of our favourite dishes, the humble spud can be used in countless ways and almost always brings our meals together in perfect harmony. Simply tossed with olive oil and rosemary to be baked, sliced thinly and used for a creamy gratin or golden and crisp in our favourite treat – the hot chip.

Which potato works best in which recipe? Find out here

It’s no secret we love to cook with them, and even the fussiest eater loves to eat them. But what is a challenge is choosing the right potato variety to ensure the outcome of your recipe is as successful as it can be.

As a simple rule of thumb, all potatoes sit somewhere between starchy and waxy. Due to the soft and fluffy texture of starchy potato varieties, they do not hold there shape and should be avoided when frying or being used in potato salads. Instead, use this kind of potato to make a mash or a baked potato.

Waxy potatoes are categorised as being firm yet creamy. This kind of spud is great for making a potato salad, an ideal dish to bring along to any outdoor occasion in the warmer months.

When selecting potatoes choose smooth, firm potatoes with no wrinkles, cracks, bruises, decay or green areas.

Have a look at our easy guide for picking the perfect spud for your dish:

This is a Red Desiree Potato - They can be boiled, mashed, baked, roasted, microwaved and used in salads. Not recommended for deep frying.

Pontiac Potato

This bright red skinned and white fleshed potato is a popular choice. It can be difficult to peel because of its relatively deep eyes. It is excellent for boiling and salads.

 

This is a Kipfler Potato it can be steamed, braised, boiled or microwaved and used in salads.

Kipfler Potato

German in origin, the Kipfler is a long, oval potato with yellow skin and flesh. Its flavor is described as nutty. This potato can be steamed, braised, boiled or microwaved and used in salads.

 

This is a Pontiac Potato. It's deep eyes can make it difficult to peel but it's excellent for mash potatoes

Desiree Potato

This potato has an oval shape (large ones may be elongated) and pink skin with a creamy-yellow coloured flesh. They can be boiled, mashed, baked, roasted, microwaved and used in salads. Not recommended for deep frying.

 

This is a Nadine Potato. It has a smooth and creamy flesh and is great for potato salads.

Nadine Potato

This short, oval shaped potato with a smooth creamy white skin and flesh is ideal for boiling and salads.

This is a Nadine Potato. Its buttery flesh makes it ideal for making gnocchi.

Nicola Potato

Oblong in shape with a rich yellow skin and yellow buttery flesh, this spud is idea for salads, baking, boiling and gnocchi making

This is a Kestrel Potato. It is excellent for baking and frying.

Kestral Potato

Ideal for, boiling, mashing, roasting and frying, Kestrels are a very versatile variety with a delicious slightly-sweet flavour. Their even, oval shape and shallow eyes allow for easy preparation.

 Storage

Store potatoes in a cool, dry, dark and well-ventilated area. Keep away from direct light. Remove from plastic bags as soon as possible to prevent greening. Do not eat green potatoes as they can cause illness.

Preparation

Peel as finely as possible to avoid waste or leave skin intact. Always cook in a minimum amount of water, when boiling or better still microwave.

Heath Benefits

Potatoes contain almost no fat, in fact less than 0.5g per 1 kg. They provide excellent carbohydrates for energy along with some dietary fibre, vitamin C, B vitamins and iron.

Potato salads are the perfect seasonal dish to create for picnics, lunch with the family or as a weekday lunch.

 

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