Most potatoes these days are sold by their end use.
They should be stored in a cool dark place. I move mine to a flax basket in the pantry, or you can store them in brown paper bags.
Potatoes.co.nz is an excellent website to visit.
YOSHOKU POTATO SALAD
A Japanese-style smashed potato salad.
INGREDIENTS
750g Anushka, Laura or Moonlight potatoes or other potato suitable for mashing
sea salt to taste
2 Lebanese cucumbers,
2 tsp rice wine vinegar
cup Japanese-style mayonnaise eg Kewpie
tsp Karahsi (hot mustard)
1 small carrot, diced
1 spring onion, chopped
3 hard-boiled eggs, chopped
METHOD
Peel and quarter the potatoes. Place in a saucepan and cover with cold water. Add salt and bring to the boil on high heat. Reduce to a simmer and cook for about 15 minutes until the potatoes can be pierced with a skewer. Drain and cool.
Meanwhile, halve the cucumbers lengthwise and slice into 1cm pieces. Place in a bowl and sprinkle with salt. Mix well and stand for 10 minutes. Drain then rinse in cold water. Pat dry.
Combine the rice vinegar, mayo and mustard in a bowl.
When the potatoes are cool, roughly mash with a fork or potato masher. Add the cucumbers, carrot, spring onion and eggs. Combine with the mayo mixture. Mix well. - Serves 6-8.
SUPER SMOKED SALMON CAKES
A delicious light meal for two.
INGREDIENTS
350g mashing potatoes, peeled
100g wood roasted salmon
1-2 tsp each: wasabi paste, lemon grass paste
1 spring onion, diced
1 egg, lightly beaten
2 Tbsp rice bran oil
METHOD
Boil the potatoes, until soft. Drain and mash well. Cool.
Break the salmon into small pieces. Combine with the cold mashed potato, wasabi, lemon grass paste, spring onion and egg. Using wet hands, form the mixture into 4 round cakes.
Heat the oil and pan-fry the cakes on medium until golden on both sides and heated through, about 5 minutes.
Great served on wilted spinach, garnished with thinly sliced, raw rainbow beetroot (Chioggia) and a lemon pickle. - Serves 2.
FENNEL & POTATO SOUP
Great topped with pan-fried sliced chorizo or fennel seed garnished croutons.
INGREDIENTS
2 Tbsp olive oil
2 large onions, diced
3 cloves garlic, crushed
1 litre chicken or vegetable stock
1kg mashing potatoes, peeled & chopped
1 fennel bulb, trimmed & thinly sliced
1 cup cream
salt & pepper to taste
2 Tbsp chopped parsley & fennel fronds, if available
METHOD
Heat the oil in a saucepan and saute the onions and garlic on low heat, until translucent. Add the stock and bring to the boil.
Add the potatoes and fennel bulb and cook until tender, about 15 minutes. Puree the mixture in a food processor, until smooth.
Reheat just before serving. Stir in the cream, salt, pepper and herbs. Thin, if necessary, with a little milk. - Serves 8.
SLOW COOKER POTATOES
A great idea for baking potatoes while the meat and other vegetables roast in the conventional oven.
INGREDIENTS
8 medium baking potatoes, washed and dried
olive oil
flaky sea salt to taste
METHOD
Prick the potatoes with a fork in several places. Brush the potatoes lightly with olive oil. Sprinkle with salt.
Wrap each potato firmly in foil. Place in a slow cooker, seam-side down.
Cover and cook on low for 6-7 hours. Keep the potatoes warm if necessary on the "warm" setting of the slow cooker. - Serves 8.
