ALL YOU NEED TO KNOW ABOUT potatoes

MOST PEOPLE DON’T EVEN NOTICE THE DIFFERENCE, BUT IN SOUTH AFRICAN HOMES YOU’LL FIND THREE TYPES OF POTATOES – STARCHY, WAXY AND ALL-PURPOSE. IT’S IMPORTANT TO CHOOSE THE RIGHT POTATOES FOR THE RIGHT DISH.

Cooking Tips

All-purpose potatoes

• medium starch content

• used for just about any cooking

• most commonly available in all supermarkets

Starchy potatoes

• high in starch and low in moisture

• good for baking, boiling and frying

• avoid in casseroles, gratins and salads

Waxy potatoes

• low in starch with a creamy, firm and moist flesh that holds its shape well

• good for roasting, boiling, casseroles and potato salads

• avoid in microwave cooking and mashing

Baked potatoes: The skin becomes crisp because the starch just below the skin converts to sugar which browns in heat. It is best to cook longer on low heat.

TIP: As soon as you remove the potatoes from the oven, cut a slit in them so that the inside doesn’t steam, as it makes for a heavier consistency.

Mashed potatoes: Return the potatoes to the hot pot after boiling and draining to dry them out a little before mashing. Immediately add butter before mashing. This coats the cells and the starch, so they absorb less liquid, making the potatoes fluffier.

TIP: Add a teaspoon of baking powder to your mashed potatoes to make them even fluffier.

Fried potatoes: Make sure that your potatoes are completely dry before frying them. Soaking your potatoes in cold water for at least 30 minutes before frying will help them crisp better.

TIP: Double fry potatoes for even better results. Fry for a few minutes until slightly limp and set aside. Fry again after a few minutes until golden brown and crisp.

Did you know?

A baked potato is more nutrient-dense than a boiled potato. It provides six grams of protein and six grams of fibre and has about 25% more magnesium as a boiled potato.

COOKING TIME