About potatoes
Myth or mash
Potato Nation proudly celebrates South African potatoes from farm to fork. Embark on an extraordinary potato journey with us, exploring the world of flavours, nutrition and endless possibilities. We are your ultimate guide to everything potato in South Africa. Get ready to be inspired, informed, and amazed by the humble yet extraordinary potato.
How do you store and cook potatoes?
Potatoes are comfortable in their own skin! By following these s(mashing) storage hints, you’ll be the master of potato preservation. Keep your spuds in the perfect conditions and let them know you care. Remember, a happy potato is a delicious potato!
HELLO DARKNESS
Fresh potatoes can be stored successfully for two to three weeks in a cool, dark and dry place that is well-ventilated. If potatoes are exposed to natural light (the sun) or artificial light, they become green. While not toxic, it’s recommended that this green substance be removed before cooking, as it can add a bitter taste to the potato. Simply put? Keep them away from warm spots, because nobody likes a raw hot potato!
OUT COLD
Raw potatoes don’t like the cold shoulder. They prefer the cosy embrace of a pantry or cellar. So, skip the fridge for raw spuds and give them a comfy home instead at temperatures below 5 °C (the fridge temperature is between 3 and 5 °C). When stored in a cold environment, the starch in potatoes is converted into simple sugars, making them glassy with a sweet taste.
BREAK THE ICE
Cooked? Into the fridge they go. Once your potatoes have been transformed into delectable creations, store any leftovers in an airtight container in the refrigerator. It’s like giving them a comfortable potato retreat!
Chop and cook your way to potato perfection
You can cook potatoes that are a bit green or have sprouts – just remove the sprouts and green bits first.
Be sure to retain all or most of the skin when cooking, whenever possible. Many nutrients, particularly dietary fibre, are found in potato skin.
Use as little water as possible. Vitamin C can be lost when potatoes are cooked submerged in water.
To infuse more flavour, add aromatics like herbs to the boiling water when cooking potatoes.
Mashing is best done with a masher or ricer, not a food processor.
If your boiled potatoes are changing colour when cooked, add a teaspoon of lemon juice when boiling them.
For a healthy option, add herbs, splashes of flavourful vinegar, low-fat yoghurt, or cheese to cooked potatoes.
Keen for a decadent treat? Add milk or cream to your mashed potatoes, and the ever-popular sour cream and chives to your baked potatoes.
A dollop of pesto or sundried tomatoes introduces interesting new flavours to your spuds.