Why do you potatoes taste so good each week?
Organic potatoes are not only better for your health and our planet, they have a better taste and flavour compared to conventionally grown ones. Healthier soil, free of harmful chemicals provides more nutrients which results in more vibrant and natural flavours.
Which type of potato is best for roasting, mashing and baking?
Not every potato was created equal
For roasting, you'll generally want to choose a variety of potato that has a higher starch content and a lower moisture content. This combination will give you a crisp and golden exterior while maintaining a fluffy and soft interior.
When it comes to mashing or using potatoes in salads, waxy potatoes are a better choice. Waxy potatoes have a lower starch content and higher moisture content, which helps them hold their shape better when boiled or cooked.
In summary:
- Roasting: Choose high-starch, low-moisture potatoes like Russet potatoes.
- Mashing: Opt for waxy potatoes to create smooth and creamy mashed potatoes.
- Salads: Again, waxy potatoes work well in salads to maintain their shape and texture.
Which variety of potato should I buy?
The best variety of potato to buy depends on your intended use. Most of us like to mix it up a little so a spud that can be roasted or mashed is always favoured in our household.
The most common organic potatoes in our neck of the woods include the Maris Piper, Sebago, Desiree and Dutch Cream vanities.
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Maris Piper:
- Texture: Maris Piper potatoes have a high starch content and a floury texture. This makes them ideal for dishes where you want a fluffy interior and a crispy exterior, such as roast potatoes or chips.
- Flavor: They have a mild and earthy taste that serve well with full flavoured food
- Best Use: Maris Piper potatoes are well-suited for roasting, frying, baking, and making chips due to their starchy nature.
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Dutch Cream:
- Texture: Dutch Cream potatoes have a creamy and waxy texture. They hold their shape well when cooked and are excellent for mashing and boiling.
- Flavor: These potatoes have a slightly nutty and buttery flavour, contributing richness to dishes.
- Best Use: Dutch Cream potatoes shine in dishes requiring a creamy texture, such as mashed potatoes. They're also suitable for boiling and roasting.
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Sebago:
- Texture: Sebago potatoes fall between waxy and starchy, with a smoother texture that holds its shape moderately well when cooked.
- Flavor: Sebago potatoes have a neutral flavour, and are versatile for a range of dishes.
- Best Use: Sebago potatoes work well for mashing, frying, baking, and using in casseroles.
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Desiree:
- Texture: Desiree potatoes are slightly waxy and hold their shape fairly well, making them versatile for various cooking methods.
- Flavor: They have a subtly sweet and nutty flavor that adds character to dishes.
- Best Use: Desiree potatoes are great for mashing, boiling, roasting, and even making jacket potatoes (baked potatoes).
Comparing their uses:
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Roasting: Maris Piper is a top choice for achieving crispy exteriors and fluffy interiors in roast potatoes. Dutch Cream and Sebago can also be roasted, but they might not become as crispy.
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Mashing: Dutch Cream, Desiree, and Sebago potatoes all work well for mashing, with Dutch Cream offering a creamier texture.
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Frying: Maris Piper and Sebago potatoes are good for frying and making chips, while Desiree potatoes can also be used for this purpose.
