Choosing the right variety of potato for your dish will go a long way to achieving the perfect result when cooking with potatoes.
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/ floury and floury.
Each variety is suitable for a specific kind of cooking method.
WAXY: This variety has high moisture and a 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.
WAXY/FLOURY: This is the most versatile of the varieties and is suitable for all methods of cooking.
FLOURY: These potatoes 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.
CRUSHED POTATOES WITH AVO AIOLI
Serves 6-8
6 floury potatoes
olive oil
salt and pepper
125ml chopped fresh parsley
AVOCADO AIOLI
2 large avocados, halved and pitted
1 crushed clove of garlic
2 lemons, juiced
125ml mayonnaise
salt and pepper
Put the unpeeled potatoes in a large pot and cover with cold water. Place on the stove top and turn the heat to high. When water starts to boil, reduce heat slightly and simmer, uncovered, for 20-25 minutes, until tender.
When potatoes are fork tender, drain in a colander and cool for 5 minutes.
Preheat the oven to 200°C. Place the potatoes on a lightly greased baking sheet.
With a potato masher, gently crush each potato until slightly flattened.
Drizzle each potato with olive oil and season well with salt and pepper.
Roast for 25-30 minutes until golden and crispy.
Remove and sprinkle with chopped parsley. Drizzle with avocado aioli.
AIOLI: Add all the ingredients to a processor and blend until smooth.
Check for seasoning and add more salt and pepper if necessary.
PESTO AND POTATO PIZZA
Makes 2
DOUGH
500ml cake flour
10g instant yeast
10ml salt
15ml sugar
30ml olive oil
warm water to mix
TOPPINGS
125g bought fresh pesto
250g mozzarella cheese, grated
3-4 baby potatoes
125g chorizo sausage, sliced
olive oil for drizzling
salt and pepper
micro herbs for serving
DOUGH: Combine the flour, yeast, salt and sugar in a bowl and mix to combine.
Add the olive oil and enough warm water to make a dough that is soft but not sticky.
Knead the doughwell until smooth and elastic.
Place the dough back into the bowl and cover with a tea towel.
Set aside in a warm place to rise until double in size. When risen, knead the dough gently on a floured surface.
Divide in half. Roll each half out into about a 20cm disc. Place this on a greased baking tray.
Thinly slice the potatoes, using a mandolin if possible.
Place in a pot with water to cover. Bring to the boil and simmer for 5 minutes.
Drain and pat dry with paper towel.
Fry the chorizo for 5 minutes, then remove and set aside.
Spread a layer of pesto on the dough.
Sprinkle with cheese and arrange the potatoes and chorizo on top.
Season with salt and pepper and drizzle with olive oil.
Bake at 200°C for 15-20 minutes until the crust is golden brown and crisp.
Remove and serve sprinkled with micro herbs.
POTATO, CAULIFLOWER AND EGG CURRY
Serves 6
45ml oil
2 red onions, chopped
5ml chopped garlic
2cm piece of ginger, finely grated
20ml curry powder
30ml peanut butter
500ml vegetable stock
400g tin of coconut milk
30ml soy sauce
700g small waxy potatoes
300g cauliflower, in florets
1 lemon, juiced
125ml chopped fresh coriander
4 hard-boiled eggs, peeled and halved
Heat the oil in a large pot on medium heat.
Cook onions, garlic and ginger until soft, about 5 minutes.
Add the curry powder and continue cooking for a few minutes.
Stir in the peanut butter, stock, coconut milk and soy sauce.
Bring to the boil and simmer for 10 minutes. Halve the potatoes and add to pot. Simmer for 15-20 minutes, stirring occasionally, until the potatoes are tender and sauce has thickened.
Add the cauliflower and cook for a further 5 minutes.
Taste for seasoning and add more soy sauce if necessary.
Stir in the lemon juice and coriander. Gently stir in the eggs and serve.
CHEESE AND BACON HASSELBACK POTATOES
Serves 6
6 floury red-skinned potatoes
45ml olive oil
salt and pepper
3 rashers of streaky bacon, fried and finely chopped
250ml grated white cheddar
50g blue cheese, crumbled
4 spring onions, finely sliced
BARBECUE SAUCE
45ml tomato sauce
30ml chutney
15ml Worcestershire sauce
15ml sweet chilli sauce
5ml Dijon mustard
Preheat your oven to 200°C.
Wash potatoes very well.
Place a potato on a wooden spoon. Then cut almost to the bottom of the potato, but not completely through at 5mm thickness.
Place potatoes on an oven tray, drizzle with olive oil and season with salt and pepper.
Bake for 40-50 minutes, until potatoes are cooked.
Baste frequently with the oil.
Remove and sprinkle with bacon and cheeses.
Return to the oven and cook for 5-10 minutes, until the cheeses have melted.
Serve sprinkled with spring onion and drizzled with barbecue sauce.
SAUCE: Combine all the ingredients and mix well.
ROAST POTATOES AND FIGS
Serves 6
250g dried figs
375ml hot water with1 rooibos teabag
700g Pink Fir potatoes
1 head of garlic, cloves separated
5 sprigs of thyme
80ml olive oil
juice and zest of 1 lemon
salt and pepper
6 fresh figs, cut into quarters
Place the dried figs in a bowl, cover with hot black tea and allow to cool. Cover and refrigerate for an hour.
Drain these figs and cut in half.
Preheat oven to 180°C. Wash the potatoes well.
In a bowl, combine the figs, potatoes, garlic, thyme, olive oil, lemon zest and juice, and toss.
Season with salt and pepper. Place on a roasting pan and bake until potatoes are tender, about 30-40 minutes.
Reduce temperature to 160°C, add the fresh figs and roast for a further 10 minutes.
Squeeze the garlic from the skins and enjoy with the potatoes and figs.
Angela Day, The Star