There are a lot of potatoes out there and it can be confusing to know which ones are best for all the different things you can do with them. The best spud for mash is not necessarily going to work for chips or salad. I thought it was a good idea to ask an expert which potatoes work in what circumstances.
One of my favourite places IN THE WORLD to buy fruit and veg is Prahran Market and one of my favourite places at the market is Pino’s Fine Produce where the genial John is as much entertainer as he is purveyor of fresh produce. Enjoy our chat then see below for more PotaTips and recipes.
The basic question you need to ask about potatoes is whether they’re waxy or floury. Waxy potatoes have yellower flesh and carry more moisture. They’re better for dishes like casseroles, curries or salads, or any dish where you want them to retain their shape after they’re boiled, steamed or braised. Floury potatoes are drier and fluffier and have starchy, white flesh: they’re best for roasting, chipping and mashing.
Kipfler – roast, chips, mash, salad (steamed or boiled)
Sebago – chips, roast
Royal Blue – they’re a bit of a rule-breaker because they are lightly waxy but still make a creamy mash; a great all-rounder
Sapphire – roast
Kestrel – roast, mash,
Red Desiree – gnocchi, a good all-rounder for mashing and roasting too
Dutch Cream – mash
Coliban – mash
King Edward – mash
Sweet potatoes are only distantly related to true potatoes. They’re also called kumara or yam, depending on where you are. I love them for soups, mashing, steaming and roasting. They’re brilliant with a grain salad.
I’ve got lots of great recipes for potatoes! I love Jessi Singh’s Aloo Gobi, a vegetarian Indian dish with gentle spice. Click the image below to see it and, if you’re cooking without a Thermomix, there’s a link under the image for you too. Other showcased recipes are from my Entertaining cookbook and on the site. The Inside-out Chicken Parmigiana is available to all; to see the others, you’ll need to be a member.
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