The potato is one of the world’s most important staples. Its flavour is mild, while the texture varies by variety: from firm and waxy to fluffy and tender, making it suitable for countless dishes.
Latin name: Solanum tuberosum
Origin: South America
Description
The potato originates from South America and, alongside rice, wheat and maize, is one of the world’s key staple foods. There are thousands of potato varieties grown worldwide.
In cooking, potatoes are often grouped into two main types: waxy and floury. Waxy potatoes hold their shape when boiled. Floury potatoes (also called starchy) tend to break down more easily after cooking.
In the kitchen
Waxy potatoes are great when you want to keep a firm texture, for example in potato salad, pan-fried potatoes and rösti. Floury potatoes are ideal for mash and “mash-and-veg” dishes, as they’re easy to crush after boiling.
Shop ranges are huge: some varieties are available all year round, while others are more seasonal. New potatoes are small, young potatoes often available from around June. They have a thin skin and are especially tasty cooked and served with the skin on.
Storage & preparation
Choose potatoes that feel firm with an unbroken skin. Older potatoes are often softer and less pleasant in texture.
Store potatoes in a cool, dry, dark place, ideally out of the fridge. This helps them keep their flavour and texture for longer.
Tasty recipes with potato
Hete Bliksem (Hot Lightning)
A delicious mashed dish, maybe less known, but perfect for cold winter days.
