Choosing the right variety of potato for your dish will go a long way to achieving the perfect result. We look at different varieties - and give recipes for using them.
Many supermarkets and vegetable shops are now labelling potatoes with the name of the variety. This is proving very helpful when deciding what variety to buy for a specific dish. Potatoes are classified into three categories; waxy, waxy/flour and floury.
Each variety is suitable for a specific kind of cooking method.
Waxy potatoes: Mondial, Nicola and BP13. This variety has a high moisture and low starch content. They have a firm texture and are most suitable for boiling, roasting and any dish where you don’t want the potato to break up, like potato salad. They are not suitable for cooking in a microwave and not at all suitable for mashing. They can be used for chips.
Waxy/floury: BP1, VDP and Valor. This is the most versatile of the varieties and is suitable for all methods.
Floury: UTD (Up To Date), Caren, Ronaldo and Avalanche. They have a low moisture and high starch content and are excellent for making mash. They also make the best chips and roast potatoes, which are crisp on the outside and soft and fluffy inside.
POTATO AND CAULIFLOWER CURRY
Serves 6-8
30ml olive oil
2 onions, chopped
10ml mustard seeds
10ml cumin seeds
5ml ground cumin
5ml ground coriander
10ml ground turmeric
3ml ground ginger
5ml chopped garlic
1 green chilli, deseeded and chopped
2 tomatoes, diced
5ml salt
400g tin of coconut milk
250ml water
6 medium waxy potatoes, large-diced with skin on
1 small head of cauliflower, broken into florets
250ml frozen peas
125ml chopped fresh coriander
Heat the oil in a large saucepan. Add onions and fry until soft. Add mustard seeds and cumin seeds and cook for a few minutes.
Add the spices, garlic and chilli and fry until fragrant, about 3-4 minutes. Add tomatoes and salt and mix to combine. Cook for 5 minutes. Add the coconut milk, water and the potatoes. Stir and cook, uncovered, for 10-15 minutes.
Add the cauliflower florets and cook for 15-20 minutes or until potatoes are tender and sauce is thickened.
Add in the frozen peas and half the coriander and stir until combined. Heat for a few minutes. Serve with the rest of the coriander.
LOADED POTATO SALAD
Serves 6
6 waxy-floury potatoes
250g streaky bacon, cooked and diced
30ml chopped fresh chives
1 small red onion, finely chopped
4 spring onions, finely sliced
250ml coarsely grated cheddar cheese
Dressing
250ml mayonnaise
125ml crème frâiche
30ml shredded basil
10ml lemon juice
10ml Dijon mustard
5ml wholegrain mustard
a pinch of dried chilli flakes
5ml paprika
salt and pepper
Boil the potatoes in salted water for 10-15 minutes or until they are tender. Cool slightly. Peel and cut into cubes.
Toss gently with bacon, chives, onions and cheese, making sure not to break up the potatoes. Pour over dressing and mix to combine.
DRESSING: In a large jug, combine all the ingredients and mix well.
POTATOES WITH CHORIZO
Serves 6
30ml olive oil
1 red onion, finely diced
1 red chilli, deseeded and sliced
1 yellow pepper, diced
225g chorizo sausage
5ml chopped garlic
2 tomatoes, diced
6 medium waxy-floury potatoes
5ml paprika
500ml chicken stock
salt and pepper
60ml chopped parsley
Heat the oil in a saucepan and sauté the onion, chilli and pepper for 5 minutes, stirring occasionally.
Add the chorizo and garlic and cook, stirring, for another 5 minutes. Stir in the tomatoes and cook for 2 minutes.
Add the potatoes and cook for 5 minutes. Add the paprika and stock. Stir to combine.
Simmer for 30-40 minutes until the potatoes are tender and the liquid has reduced, turning the potatoes if necessary so that they are well cooked all the way through. You should be left with a sizzling sauce that coats the potatoes and chorizo.
Season to taste and sprinkle with parsley and serve.
POTATO CAKES
Makes 12
6 medium floury potatoes, washed and peeled
1 bunch spring onions, white parts only, finely sliced
60ml fresh chives, finely chopped
60ml fresh parsley, finely chopped
45ml flour
125g feta, crumbled
250ml grated cheddar cheese
1 egg, lightly beaten, to bind
salt and pepper
olive oil, for frying
Cut the potatoes into chunks and boil in a pan of salted water for 15-20 minutes until soft. Drain and roughly mash.
Mix the mashed potatoes with herbs, flour, cheeses and egg. Season well.
Using floured hands, scoop up large balls of the potato mixture, roll and flatten slightly to form a patty. Place on a floured tray. Rest in the fridge for an hour.
Heat 15ml olive oil in a frying pan and fry a few cakes at a time for 2-3 minutes each side, until golden. Add more oil to fry the rest.
Serve warm. - The Star