Potato Recipes
Potatoes are one of the most versatile vegetables that can taste wonderful - when not boiled to death as often happens. They come in many shapes, size and flavours.
Here we endeavour to help you make the best of the humble spud from the easy quick fillings for baked potatoes to real tasty dishes like potato gratin. Potato recipes are generally quick and easy so dive in and experiment with one great tasting vegetable that is generally over looked and normally very cheap.
If you want to know more about potatoes in general I suggest this wiki article.
New potatoes are available from early spring to mid-summer, and the main crop of large flowery potatoes appearing around September. New potatoes have thin flaky skins - you do not have to peal these, only wash them. The skins of old large potatoes can also be eaten but they must be scrubbed well first.
Recipes
Potato Varieties
There is a huge variety of potatoes and it is worth experimenting to find the different tastes. Here are some:
Floury - these are the big potatoes - good for mashing, sautéing and roasting. Maris Piper, Pentland Squire, Pentland Crown, Cara, Wilja, Estima, and of course King Edwards.
Firm - good for slicing and boiling whole. Marfona, Desiree, Pentland Javelin, Ulster Sceptre, Roman, Maris Bard, and Arran Comet.
Waxy - these are the best for salads. Charlotte, Belle de Fontenay, Pink Fir Apple, Jersey Royal, Romano.
However there are a great more than this. Another way to cook potatoes that has become very popular in my house is using a steamer - this brings out the taste and keeps most of the goodness in the potato.