June | 2012 | ask jo

Let’s just admit it! There is no bigger favourite than the humble potato! For centuries the spud has nurtured and sustained us.

Spuds are available all year round but for many of us it’s the colder months that scream potato!

Storage: is easy! Keep them dry, cool and in the dark. My favourite possie to store them is in the ‘bin’ under the sink. The ‘bin’ needs to be deep and large, but with a lid that has air holes. The potatoes must breath and be kept away from any dampness or light. There are ‘bins’ available from kitchenware stores that are purpose made for spud storage! Of course you can make your own, but remember the air holes.

Troubles with spuds:

That green tinge: When a potato is exposed to light it will turn green under the skin. The potato is actually producing chlorophyll. This greenish tinge must not be eaten as it will make you sick. Sadly supermarkets tend to sell potatoes in plastic bags… who knows how long they may have been exposed to light? My best tip is to buy from your local fruit & veggie shop and choose a variety that is in high demand. I love the potato man at the markets… both the formal market and absolutely from the my local farmers market. I can’t wait for that 1^st Saturday of the month! The stall holders are often the growers too so they’ll be able to give you all the right tips and info!

Sprouting bits : These are stale, far too old to be eaten. Throw them out!!!

Softness: Again, they’ve seen better days….if they’re not too far gone you could throw them into a soup but if they’re really floppy out they go!

Varieties:

There used to be two varieties inAustralia: Old & New! But the flood gates are now well and truly opened and we have many to now choose from. Basically it all comes down to floury, waxy or an ‘all rounder’.

My favourites:

For Mash: Dutch Creams