Fruit Thyme

Have you ever looked at all the different varieties of potatoes and thought 🤔..........Why are there so many different potatoes ? and isn’t a potato just a potato ?🤷🏻‍♀️
Well different varieties of potatoes cook very differently. Potatoes, like tomatoes are part of the nightshade family and are full of nutrients, such as potassium and vitamin C. We have put together a list of some of the different varieties of potatoes and what cooking methods they are most suitable for.

𝐃𝐮𝐭𝐜𝐡 𝐂𝐫𝐞𝐚𝗺𝐬 - 𝐓𝐡𝐞 𝐐𝐮𝐞𝐞𝐧 𝗼𝐟 𝐏𝗼𝐭𝐚𝐭𝗼𝐞𝐬.
They are a waxy potato with a yellow flesh and a beautiful buttery taste. They are a great all
rounder.

𝐵𝑒𝑠𝑡 𝑢𝑠𝑒𝑑 𝑓𝑜𝑟 : Mash, boiling, roasting, baking and puree.

𝐊𝐢𝐩𝐟𝐥𝐞𝐫 𝐏𝗼𝐭𝐚𝐭𝗼𝐞𝐬
A waxy, finger shaped potato with yellow skin and light yellow flesh. They have a buttery, nutty taste.

𝐵𝑒𝑠𝑡 𝑢𝑠𝑒𝑑 𝑓𝑜𝑟 : Boiling, steaming and in salads [ because they hold their shape] Not recommended for frying or chips.

𝐂𝐡𝐚𝐭 𝐏𝗼𝐭𝐚𝐭𝗼𝐞𝐬
Have a floury texture with a buttery taste.

𝐵𝑒𝑠𝑡 𝑢𝑠𝑒𝑑 𝑓𝑜𝑟 : Roasting, boiling and steaming - perfect served whole with their skin on.

𝐖𝐚𝐬𝐡𝐞𝐝/𝐃𝐢𝐫𝐭𝐲 𝐏𝗼𝐭𝐚𝐭𝗼𝐞𝐬
These are the perfect side dish.

𝐵𝑒𝑠𝑡 𝑢𝑠𝑒𝑑 𝑓𝑜𝑟 : Mash, chips, in soups, casseroles, pies and quiches.

𝐃𝐞𝐬𝐢𝐫𝐞𝐞 𝐏𝗼𝐭𝐚𝐭𝗼𝐞𝐬
They have a red-skin with cream coloured flesh.

𝐵𝑒𝑠𝑡 𝑢𝑠𝑒𝑑 𝑓𝑜𝑟 : Mash, boiling, roasting, baking, salad [ as they hold their shape] and gnocchi.

𝑻𝒊𝒑𝒔 - Best to store your potatoes in a bag [that can breath] in a cool dark place, they will turn green if exposed to light. Chats are best stored in the fridge.

*If there is a long time between prepping and cooking place the potatoes in a bowl of water with a little lemon or vinegar this will prevent them from turning brown.

*Also don’t consume sprouted or green potatoes as they have certain toxins.

We will be posting a recipe for Hassle Back Potatoes 🥔 for you to try. Enjoy!