INGREDIENTS

INSTRUCTIONS

A humble tuber, the potato was keenly cultivated by the Incas  thousand
of years ago. Like the tomato and eggplant, the potato  belongs to the
nightshade family which was considered throughout  Europe be to
poisonous. Instrumental in its European acceptance was  Sir WAlter
Raleigh who planted potatoes on his Irish property. The  rest, they
say, is history. The potato flourished and commands  respect as a
complete and nourishing food.  A potato low in moisture, low in sugar
with high starch, is termed  floury. Floury specimens bake and mash
perfectly and will render  golden coloured chips or roast potatoes.
Because of their low sugar  they are harder to brown and tend to
collapse with boiled. one the  other hand a waxy potato high in
moisture with low starch, holds its  shape and remains firm when
boiled. These potato varieties are best  for salads or scalloped.
Potato Shapes Our tuber assumes some facsinating shapes. Generally
speaking the shape often relates to the starch content. Fortunely  this
makes identifying the use easier. Ovals Long oval- Long and  slighly
rounded they include the Russet varieties and the New  Potatoes. Low
moisture and high starch makes them floury and  therefore superior
baking potatoes that are excellent for French  fries, crisping and
roasting. Examples: agria (yellow), desiree (red)  Short oval- With
more moisture and less starch their waxy quality  produce good boiling
potatos. They are usually a good all purposse  potato. Ex: bildatar,
draga, fianna, fresia, ilam hardy, iwa, jersy  benner, nadine, peru
peru, rua, sebego, stroma Rounds Red and White-  They ar a waxy potato
and often referred to as boiling potatoes. Good  roasters and some are
great for mashing. (Rima is a good New Zealand  example) Kidney shaped
Not so common and obviously shaped like a  lambs kidney, these waxy
potatoes are boulers and not suitable for  frying or crisping. In New
Zealand Cliff Kidney occasionaly appears  at the greengrocer.  Storage
Store potatoes in a cool dark, well ventilated place for up  to six
weeks. use new potatoes within 4 days of purchase.  Refrigerating
potatoes causes them to sweeten and turn dark when  cooked. Warm
temperatures encourage sprouting and shrivelling.  From: Cuisine NZ,
July 1994 Posted to FOODWINE Digest 18 October 96  Date:    Sat, 19 Oct
1996 09:32:13 +0000  From:    Joell Abbott <abbott@ZIP.COM.AU>

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