Did you know there are over nine varieties of potato grown in the UK? They all have different tastes and textures and blossom when used for various purposes. Small salad and new potatoes don’t need peeling. Skins from potatoes fresh out of the ground often just come off easily when rubbed under water.
Here are some of the main ones and what they are good for:
- Charlotte –boiling, roasting and for salads
- Desiree – potato wedges, jacket potatoes, chips, boiling, mashing, roasting
- King Edward – potato dauphinoise, chips, roasting, mashing
- Maris Piper – jacket potatoes, potato wedges, chips, boiling, roasting, mashing
Season: Most of the year round
Nutritional benefits: Potatoes are amazingly nutrient-rich, containing vitamins and minerals including B6 and vitamin C, virtually fat free, contain no cholesterol and when served in their skins are a great source of fibre.
Quick cook's tip: To mash potatoes, peel and cube them, boil in salted water for about 15 mins, drain, then mash with vegan marg, salt and pepper and a dash of soya milk to make them creamy. For boiled potatoes, peel then quarter each one – serve with fresh herbs from the garden such as mint or rosemary.
Cooking methods for potatoes:
How to prepare and chop potatoes for boiling
Click on pictures to read step-by-step instructions
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