Feature

In season: potatoes

Green Lifestyle magazine

Full of energy-giving starch, potatoes are often thought of as a winter veg but the truth is they are first harvested in late summer to autumn and are at their freshest now.

potatoes-story

- Advertisement -

Warm German Style Potato Salad

Take 1 kg of tiny new potatoes and cook and boil them until they are tender. Meanwhile very finely slice 4 spring onions. Make the dressing by dissolving 2 teaspoons of sugar in 2 tablespoons of vinegar with a ½ teaspoon of salt and 3 tablespoons of vegetable oil. Drain the potatoes, and ever so gently crush them to just break their skins. Toss through the spring onions and dressing and sprinkle over some chopped parsley.
Serves 4-6

Papas Arugadas – Canary Island Wrinkly Potatoes

Take 1 kg of small kipfler or other long potatoes and place them one layer deep in the bottom of a very large pan with ¼ of a cup of salt. Half cover the potatoes with water and cover the pot. Bring to the boil, remove the cover and cook for 20 minutes on medium-high until water evaporates. Remove the wrinkled potatoes from the heat. Serve with a sauce made by blending a clove of garlic, ½ cup of olive oil, ½ bunch each of parsley and coriander blended into a smooth paste with a pinch of salt and a squeeze of lemon.
Serves 4-6

Skordalia – Greek Potato and Garlic Dip

Peel 600 g of potatoes and cut into rough 5 cm cubes. Cover with water and boil until just soft. Drain. In a food processor blend the potato to a paste along with a large crushed garlic clove and a small handful of fresh breadcrumbs. In another bowl place 2 tablespoons of vinegar and ½ teaspoon of lemon juice and beat in an egg yolk and a teaspoon of salt. Slowly drizzle in 2/3 of a cup of olive oil beating continuously to form a mayonnaise. Very briefly blend this through the potato, place in container, cover and refrigerate. Serve with a drizzle of olive, salt and pepper as a dip or an accompaniment to roast vegetables.
Serves 4-6

Quick tip

Potatoes are best stored in a cool dark place (ideal temperature is around 10°C) where they will keep for several weeks. Due not store them in the fridge, which will cause the starch to begin to convert to sugar. If stored in a dark spot at room temperature, they’ll keep for about a week.