Potatoes are one of the world’s largest non-grain crops. They are cheap, entirely fat & cholesterol free and can be cooked and eaten in so many different ways. The trick however is knowing which potatoes are best for what.
There are 2 types of Australian potatoes:
1) Starchy Potatoes - which are low in moisture & sugar
Good to BAKE / MASH / FRY / ROAST
2) Waxy Potatoes – which are high in moisture & low in starch
Good to BOIL / SLOW COOK
Here is a quick run-down on some common varieties and what they are best used for:
Fry:
Bintje Creamy fleshed, firm textured and ideal for frying. In season all year round and has a long shelf life.
Golden Delight A great all-rounder good for mashing, baking or frying.
Steam or Boil (and Salads):
Bintje Creamy fleshed, firm textured and ideal for use in salads. In season all year round and has a long shelf life.
Kipfler Finger shaped & knobbly with yellow skin & flesh. Use this buttery-flavoured variety for salads, steaming, boiling or roasting
Nadine Firm white flesh, good for microwaving or boiling
Pink Eye (also known as Southern Gold) Waxy, nutty flavoured flesh that’s good for salads, boiling, steaming or baking.
Mash or Bake:
Coliban Floury, white flesh ideal for mashing & baking- perfect for chippes!
King Edward An old variety with white flesh, floury texture & pink markings. Good for baking or mashing
Pink Eye (also known as Southern Gold) Waxy, nutty flavoured flesh that’s good for salads, boiling, steaming or baking.
All Rounder:
Desiree Waxy flesh that is good for boiling, mashing, salads or roasting (not frying)
Dutch Creams Large oval shape with white flesh, thin skin & lovely buttery taste
Golden Delight Yellow smooth skin with a cream flesh – a great all-rounder
Red Rascal Crisp, flavoursome flesh that’s good for boiling, mashing, roasting or frying. Royal Blue Distinctive purple potato with white flesh that’s a great all-rounder
Sebago Long or oval shaped with white flesh. Great all-rounder
Pontiac White flesh, pink skin (not frying)
QUICK FACTS:
· Green potatoes are those that have been exposed to light during their growth. It can be harmful in large quantities and is best not to eat them
· It is ok to eat sprouting potatoes, so long as you take the sprout out
· Many nutrients lie just under the skin of the potato so it is best to peel only a thin layer or scrub well and keep the skin on
· Potatoes are a carbohydrate rich food but also a source of vitamin C, protein & folate
· Potatoes are 80% water
Thanks to Aus Veg & PMC.wa.gov.au
Comentários