Some supermarkets and vegetable shops are now labelling potatoes with the name of the variety. This is proving helpful when deciding what type to buy for a specific dish.
Potatoes South Africa has classified spuds into three categories, each suitable for a specific cooking method.
WAXY
(Cultivars include Mondial, Fabula and BP13)
Waxy potatoes have a high moisture content and a low starch content. During boiling, they stay firm and keep their shape, which makes them ideal for any dish where you don’t want the potato to break up, such as a potato salad.
They are not suitable for cooking in a microwave and not at all suitable for mashing. They can be used for chips but will make a “slap” chip and not a crisp chip.
WAXY/FLOURY
(Cultivars include BP1, VDP, Fianna, Valor, and Sifra aka Bianca)
These potatoes are somewhat moist with a slightly floury feel. They retain their shape during cooking and can be used for all cooking methods. These are the variety most commonly available in supermarkets.
FLOURY
(UTD – Up to Date, Caren, Darius and Avalanche)
This variety has a low moisture content and a high starch content. They do not retain their shape when boiled and are excellent for making mash. They also make the best chips and roast potatoes, which are crispy on the outside and soft and fluffy inside.
POTATO SALAD WITH TAHINI
(Waxy)
Serves 4
4-6 Mediterranean potatoes
125ml Greek yoghurt
30ml lemon juice
20ml honey
30ml tahini
salt and pepper
45ml chopped mint
15ml toasted sesame seeds
Boil the potatoes until tender. Drain and cool. Peel the potatoes and cut them into chunks.
Combine the yoghurt, lemon juice, honey and tahini and mix well.
Season the potatoes well and add the dressing and mint. Mix to combine.
Serve sprinkled with sesame seeds.
POTATO PIEROGIES
(Waxy/ floury)
Makes 18-20
Pastry
500ml flour
3ml salt
100g butter
125ml sour cream
1 egg
ice water to mix
Filling
1-2 potatoes – waxy/floury
30ml olive oil
1 onion, chopped
5ml chopped garlic
250ml grated cheddar cheese
salt and pepper
60g butter
Put the flour and the salt into a food processor. Add the butter and pulse until the mixture resembles breadcrumbs.
Combine sour cream and egg and add to the flour with enough water to make the mixture come together to form a dough. Turn the dough out on to a floured surface and knead lightly until smooth.
Wrap in cling film and set aside for 20 minutes.
Filling: Peel and chop the potatoes and boil until soft. Mash well.
Heat the oil in a small frying pan and fry the onion and garlic over a medium heat until soft. Add to the mashed potato together with the cheese and seasoning. Mix well.
Divide the dough in half and roll out one portion on a lightly floured surface. Cut out discs with 10-12cm cutter.
Put a spoonful of potato mixture on half of the disc then fold over the other side so that the filling is completely contained. Seal the edges by pressing down with a fork.
Repeat until all the dough and filling have been used.
Bring a large saucepan of water to a gentle simmer. Add the pies a few at a time and cook until they float to the top. This will take about 5-6 minutes. Remove with a slotted spoon and place on a tray.
Heat half of the butter in a large frying pan and add half the pies, cooking until golden brown on both sides. Remove and drain on paper towel.
Repeat with remaining butter and pies.
Serve warm.
CURRIED ROAST POTATOES
(Floury)
Serves 4-6
4-5 medium potatoes, peeled and quartered
water to boil
chicken stock
5ml curry powder
30ml olive oil
salt and pepper
Boil the potatoes in water with some chicken stock added, until just tender. Drain.
Combine the curry powder and olive oil and toss the potatoes in this mixture, coating them well.
Put the potatoes into a roasting pan and roast at 200°C for 30-40 minutes until golden and crispy.
Season well with salt and pepper before serving.
CARAMEL POTATOES
(Waxy/ floury)
A Danish speciality served on Christmas Eve but ideal for a Highveld winter meal.
Serves 4-6
1kg baby potatoes
250ml sugar
30g butter
80ml potato cooking liquid
salt to taste
Put the potatoes into a saucepan and boil until tender. Drain, reserving some of the cooking liquid. Cool potatoes slightly, then peel.
Put the sugar into a large frying pan over a low heat and leave until it melts. Take care not to let it turn too dark as it will become bitter.
Add the butter and stir well.
Gradually add the water, stirring until smooth.
Add the potatoes and cook, stirring, until the potatoes are well coated with the mixture.
Season with salt before serving.
* Instead of using baby potatoes, you can use large potatoes and cut them into chunks after boiling and peeling.
POTATO AND CHEESE BREAD
(Waxy/ floury)
375ml self raising flour
2 medium potatoes, peeled and grated
1 onion, peeled and grated
5ml salt
a good grinding of black pepper
15ml chopped rosemary
100g goat’s cheese, crumbled
100g olives, pitted and chopped
1 egg
10ml wholegrain mustard
30-40 ml milk
Combine flour, potato, onion salt, pepper and rosemary in a mixing bowl. Mix in most of the cheese and olives, reserving some for the top.
Combine egg and mustard and add, together with enough milk, to the flour mix to make a stiff dough.
Shape the dough into a round on a floured baking tray and press the remaining olives and cheese on to the top.
Add a few sprigs of rosemary.
Bake at 200°C for 40-50 minutes. Serve warm.
LEMON AND OREGANO POTATOES
(Waxy/ floury)
Serves 4-6
4-5 potatoes, peeled and quartered
10ml lemon rind
125ml lemon juice
80ml olive oil
250ml chicken or vegetable stock
salt and pepper
15ml chopped fresh oregano
Put the potatoes into an oven-proof casserole dish. Combine the lemon rind, juice, olive oil and stock and mix well. Pour over the potatoes.
Add seasoning and oregano and roast at 200°C for 40-50 minutes until most of the liquid has been absorbed and the potatoes are soft. Stir frequently during the cooking time.
These potatoes are delicious served as an accompaniment to a roast. - The Star