The humble potato. Available in a huge array of colours and sizes, they are a mainstay of many Australian tables.
Potatoes themselves actually don’t contain any fat (fat content will depend on how you cook them) and are a good source of potassium, vitamin C and vitamin B-6.
Whether you’re boiling, mashing, roasting or frying, it’s important to choose the right variety of potato for the job. There are two main types of potato: floury potatoes are best for baking, mashing, frying and roasting; while waxy potatoes keep their shape when boiled so are best for salads, soups and casseroles.
Great all rounders
If you’re looking for a potato that will serve you well in all cooking methods, try a Sebago, Kennebec, Savanna or Royal Blue.
Potatoes for Boiling
If you need to boil a potato in a casserole or to make a salad then the Pontiac, Kipfler or Desiree are great.
Potatoes for Frying
Making chips? Try the Atlantic, Exton or Russet Burbank.
Potatoes for Roasting
For the best roast potatoes try King Edward, Russet Burbank, Royal Blue or Eureka varieties.
Potatoes for Mashing
There’s nothing quite like perfect mash and Dutch Cream, Carisma and Mondial make perfect mash.