The humble potato has been in cultivation, originally by the people of the Andes, for more than three thousand years. The Spanish Conquistadors brought the tubers to Europe in the sixteenth century, although they were not recognised as truly edible until the following century, when they became popular in Europe.
Today, some 3000 varieties exist worldwide, although most people would recognise only a few of the most well-known. For many years, potatoes formed the staple diet of the poor all over Europe and North America: they were easy to grow, cropped heavily and were cheap to buy. However, today the potato is honoured by chefs and new recipes are being created all the time.
Potatoes taste good but also provide many essential nutrients. 100 gms of potato provide about half the recommended daily allowance of vitamin C. They contain high levels of potassium and iron as well as magnesium. They are low in fat and contain no cholesterol. They are also a good source of fibre, especially when eaten with the skins. Even people who are following a ‘diet’ can eat potatoes by choosing the cooking method and accompaniments. 100 gms of potatoes alone have only 85 kcals when baked or boiled.
Mashed potatoes are the ultimate in comfort food. Cook in barely salted water until soft, then mash with a knob of butter and some milk. Mmmmm. Grated cheese and finely chopped onion or chives also add to the taste. Watching the fats? Try adding a few drops of good olive oil instead.
Perfect roasted potatoes can be achieved by partly boiling peeled and cut potatoes for about ten minutes. (This doesn’t work if you like them roasted in their skins.) Drain them and give the saucepan a good shake – keep the lid on tightly. This breaks up the surface of the potato so that, when it is roasted in a hot oven, the rough edges become crisp. Delicious!
