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Cooking

‘Potatoes served at breakfast

At dinner served again;

Potatoes served at supper;

Forever and Amen!’

(Old Pennsylvanian prayer)

 

Potatoes can be a dish on their own, or an integral part of a meal, or accompany other food for everyday meals and special occasions.

There are a number of potato varieties to choose from at any time of the year – choose the right potato for its end use. Download the ‘Potato varieties and how they cook’ poster from the Downloads section to the right.

Quick guide to choosing the potato for its end use*

*Depends on growing conditions, weather and time of year

New potatoes, the first of the season for a variety, can be boiled as the starches which make the potatoes
more suitable for general purpose and roasting/mashing have not yet developed.

For mashing, wedges, roasting, chips and baking, use floury potatoes General purpose potatoes
For boiling, salads, braises and stews, use waxy, smooth textured potatoes
Ilam Hardy
Red Rascal
Agria and related varieties
Boksta
Markies
Fianna
Victoria
Laura
Marabel
Rua
Desiree
Moonlight
Rocket
Van Rosa
Karaka
Driver
Vivaldi
Purple Passion
Mavis Anchor
Summer Delight
Nadine
Draga
Frisia
Jersey Benne
Red King Edward
Highlander
Osprey
Tiffany
Annabelle
Gourmandine
Marilyn

Ref: Potato varieties and how they cook poster, 2013