I've just made the tea and it has inspired me to write a review on potatoes. OK, so you are thinking that I am mad right! No, now give me a chance. We eat them all the time and yet we don't give them much thought. They are so versatile and can be used in the most amazing ways. So here it is I am paying homage to the humble spud!
***Where did they come from?***
The potato is the world's most popular vegetable and is cultivated in almost every county. There are many different varieties and as they are native to different countries they all have different properties. They therou efore suit most culinary styles and are a versatile staple food.
The potato originated in South America and dates back to around 3000 BC. They were eaten by the Incas and known as papa. They were unknown by the rest of the world until 1600's when the potato came to Europe via Spain. They became known for not only their nutritional value but value but also their healing properties.
The potato comes from the Solanaceae family, whose members also include tomatoes, eggplant, sweet pepper, deadly nightshade, mandrake, tobacco and henbane. It was first grown as a field crop in County Wicklow, Southern Ireland in the 1600's, the climate was perfect being wet and warm and by the 1700's was a staple diet. There are many different varieties and many ways to cook potatoes.
***Some Varieties of Potato***
OK, so to be honest there are a million and one different
types so I am going to look at some of the more popular ones.
King Edwards - these are usually large and creamy white or yellow. They are one of the most popular as they are pretty much perfect for all types of cooking
Jersey Royal - in the shops right now and getting loads of advertising by Jamie. They are in season from May to October. They have a firm yellow flesh and flaky skin.
CyprusNew Potatoes - my personal favourite, as they are wonderful baked. They are usually in season from late winter to early spring and are really good scrubbed and boiled, but they are not ideal for mashing.
Desiree - distinctive because of the pink flesh but these are ideal for all types of cooking and are quite floury in texture.
Maris Piper - this is ideal for boiling or frying as it has a medium firm creamy white flesh.
New Potatoes - they grow quickly and have a white flesh. They are best scrubbed, boiled and served with butter. Though I like them steamed too.
Yams - a sweet potato with orange flesh and is best mashed or roasted.
I could go on all night to be honest as there are so many different types but I don't think that it would add anything. I feel that it is sufficient to say that there is a potato out there for every type of use.
***What can you do with them?***
Where do you want me to start - I love spuds! They are amazing and I am going to share some of my favourites. Some are traditional and others might be a bit different but give them a go.
Roast potatoes - oh my they must be the yummiest way to have potatoes. Crispy and crunchy on the outside and soft and creamy in the middle. I know that some people just throw them into the deep fat fryer/chip pan, but I have to say that I am a traditionalist and I like them done in the oven. Though I do cook them with oil rather than dripping as is the tradition. For a lower fat version just brush them with olive oil rather than putting the oil in the baking try. To be honest my philosophy is a little of what you fancy does you good.
Mashed - another extremely yummy way to have them. I am a bit funny about my mashed though as I really cannot have lumps at all. I watched Delia making mashed once and she went through this rigmarole of doing it with a hand mixer but I feel this is unnecessary as I feel that if you are good with a fork or have a good masher the result is just as good. Now there are lots of different things that you can add to mashed potatoes and I personally like butter as opposed to milk. I also don't really like it when people add cream but again this is a judgement call. One of my favourite mash is garlic mash as it is just sooooooo yummy.
Baby boiled - do I have to say much about this, they are the little ones scrubbed and boiled or in my case steamed and them smothered with butter. They are amazing especially when they are just in season.
Baked potato/jacket potato - I think that this has to be one of the most versatile and easy ways of cooking the humble spud. Now if you want to do it right them you scrum the skins, prick them and put them into the oven forever. My own personal tip is cook in the micro for 5 mins then put them into the oven for 10 minutes of so and this gives pretty much the same effect. I really like Cyprus potatoes baked as I think they are a beautiful flavour. I love them with butter(do you see a pattern?) but for a nutritious healthy snack them have it with baked beans. There are a million and one fillings for backed potatoes but here are my personal top three. Chicken breast and peppered sauce, my own yummy spicy tomato sauce(see one of my earlier reviews for the recipe) and last but definitely not least sweet and sour chicken.
Chips - they are probably most peoples favourite and I do enjoy them sometimes but they are not top of my list. I really don't need to say much but for a tip when cooking them try this. When about half way through cooking bring them out of the oil and leave them to stand for about 5 minutes. Make sure the oil is really hot again and then put them back in. This will ensure that they are soft in the middle and crispy on the outside. If I am going to eat them I enjoy dipping them into garlic mayo(homemade is best).
Potato wedges - bought ones can be good, but I enjoy the homemade ones and they really are not hard to do. Take a large potato and scrub it. Bake in the micro for about 2 mins to get them started. Then cut lengthways in half and then again until you have eight wedges. Then toss them in some olive oil, a little salt and pepper and but skin side down on a baking tray. Bake in the oven until crispy on the outside and soft in the middle. You can make variations by adding your own concoction of spices eg sprinkle with Cajun spice.
Crushed potatoes - these were fashionable for a while but sure if they still are. They are not just leaving lumps in your mash, but just what they say gently crushed. I think that they are an acquired texture but each to their own.
Champ - being from Northern Ireland I cannot do a review about tatties without mentioning champ. Now from what I can gather you either love it or you hate it. I dread to say this but I pretty much hate it. In fairness this could be because I have a weird thing with textures(yes I know, what is that about?). But there are many out there who adore it. It is basically mashed potatoes with scallions(spring onions) mixed in and then a massive blob of butter in the middle.
Potatoes with onions and herbs - cut potatoes into cubes and boil them for about 10 mins. Fry some shallots or red onion in a pan and then add the drained potatoes. Fry until golden and then sprinkle with chopped thyme.
Bombay Potatoes - potatoes cooked in curry sauce. Up to yourself what kind of curry that you use. Great as a side dish when having a big curry night.
Baby roasted with garlic and onion - Steam some baby potatoes for about 5 mins then add them to a roasting dish with some a head of garlic which has been crushed but leave the outside on. Add some shallots or large red onion roughly diced. Put into the oven until it is all yummy and roasted, just toss occasionally. Really good along with a steak.
I really think that I better stop now as this could go on forever! I am sorry if I have missed your favourite. I know I have missed potato rosti, potato bread and many, many more.
***My Humble Opinion***
I think that they have to be the yummiest of all food. They are good for you too as an 8oz potato has only 180 kcals and is a good source of vitamin C. They are Fiona Phillips favourite food(does this sway you one way or another?) and when she appeared on Ready Steady Cook this is all that she brought with her. God help the chef! They have to be the most totally amazing thing that was ever discovered. So if you had forgotten just how good they were then why not give them a go this weekend!
The latest - At the moment the Comber Spuds in NI are totally delicious so for anyone who hasn't tried them yet I recommend!
How helpful would this review be to a person making a buying decision? Rating guidelines
Advantages: EASY TO GROW, VERY VERSITILE, LOTS OF DELICIOUS THINGS YOU CAN DO WITH THEM! Disadvantages: NEED A BIT OF CARE AND ATTENTION AND LOTS OF WATER!
phoenixgreen 16.11.2006 ·
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