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The pink to orange-pink tubers have moderately deep eyes with white flesh. There are more than 50 varieties grown in New Zealand. blade, whereas waxy potatoes leave little residue and fall free. All should be firm, dry and blemish-free. Your plant centre or seed potato supplier (be it via a farmers’ market or online) may include a number of potato varieties. Potatoes are not fattening, however some cooking and preparation methods are! Potatoes are also a good source of fibre and they contain some iron and magnesium. If you do purchase potatoes with lots of greening, return them to your retailer. Beauregard Orange has a smooth, orange skin and orange flesh. We boiled them, then smashed them and finished them off under the grill with Olive oil, garlic and rosemary followed by feta. TEXTURE Potatoes vary in texture, some are waxy some are floury and some are a bit of both. Varieties which tend to be floury are IIam Hardy, Red Rascal, Agria (and related varieties Bolesta and Markies), Fianna, Victoria, Laura, Marabel. Limited or localised supplies include Victoria, Marabel and Markies (a relative of Agria). Some initially waxy varieties become more floury in the ‘main crop’ as their natural sugars convert to starch. Drain and set aside to cool, then crush gently with a fork and pile into a roasting dish with dripping – I make a special trip to the butchers – or duck fat. Place prepared potatoes in a large pot of cold water, add a pinch of salt and bring to the boil. Add a layer of vegetable mix to plant into. Maturity approximately 90-100 days. Boiled in their skins, floury potatoes burst open and their mealy flesh spills out as they cook. Some varieties have quite a yellow flesh so don’t confuse this with greening. Over time natural sugars convert to starch making them more floury, fluffy and ideal for mashing, wedges, roasting, chips and baking. Peel, cut and place the potatoes in a heavy-based saucepan. Although there are between 50 and 70 varieties of potato in New Zealand, each with their own profile, getting it right is remarkably simple, in principle. Potatoes are a valuable source of B group vitamins, particularly B6, thiamin and niacin. Alternatively, use an oil spray to ensure even coating. What is a Floury Potato? A potato does not have to look good to cook brilliantly! Floury potato: will break up when boiled but are well suited for roasting and baking, even mashing due to a floury type texture when cooked. Widely available in Australia. The kumaras’ characteristic sweetness increases with the brightness of their flesh, with Orange kumara being the sweetest of the three. For best results select the right potato for the job. It has an exalted pedigree, variously hailed as an aphrodisiac, feared as poisonous, and championed by royalty. Similarly the growing conditions of the potatoes affect their ultimate texture and flavour. Potato flavour is to do with the variety and also the soil that it is grown in. Floury potatoes leave a white starch residue on the blade of the knife and tend to cling to the blade, whereas waxy potatoes leave little residue and fall free. Of the many varieties of Maori potatoes, some of the more common are: Urenika – elongated tubers with dark purple skin and very floury white–flecked purple flesh, Moemoe – roundish tubers with yellow and reddish-mottled skin and waxy purple-flecked yellow flesh, Peruperu – elongated tubers with creamy-yellow skin splashed with purple and floury creamy-white flesh streaked with yellow. Floury potatoes are low in water content and high in starch. In fact, the word belies the myriad varieties available, with characteristics so diverse that a cook should not treat them as a homogeneous vegetable. Early harvest waxy potato suitable for boiling and salads. They are high in starch so will stop you feeling hungry for a long time. Their shapes range from spherical through flattish-oval to elongated and their skin colours vary from purple to orange-pink to mottled red and yellow. JCover each seed potato with a mound of … Spread the rest of the potato purée on top, then transfer to a shallow ovenproof dish. Or simply cut the potato open. Limited or localised varieties include Rocket, Red Ruby, Van Rosa, Karaka, Driver, Vivaldi (marketed as Vivaldi Gold), Purple Passion, Maris Anchor, and Summer Delight. Remember to check how varieties cook to help you make the right choice. JPlace the seed potatoes 45cm apart in the bottom. Buy potatoes by cooking use. Roast at 200°C until golden and crispy. Fianna, Ilam Hardy, Red Rascal, Agria, and Laura (marketed as Red Jacket), are the most common floury varieties. Large round, light pink skinned, with deep set eyes. Learn more. For baking, roasting, mashing and also making chips and wedges use floury, fluffy textured potatoes. If there are small amounts of greening simply peel or scrape away the greening and use the potato normally. All-purpose floury potato, suitable for mashing, roasting, chips. Heather: this main crop potato has a distinctive purple skin, it is oval shaped with white flesh and like Agria is versatile in its range of uses. The weather patterns where the potatoes are grown also affect the outcome of the potatoes flavour. Avoid spongy specimens, or those with wrinkly, broken skins or green tinges or sprouts. Draga, Frisia, Nadine, are the most common waxy varieties. When possible, don't peel your potato as most of the antioxidants and fibre are just under the skin. If a potato does not perform how you expected, you may have selected the wrong type, while most potatoes can be used in a number of ways, some are better suited than others. WAXY POTATOES (Boil) 53% of New Zealanders consume fresh potatoes four times per week and 21% of New Zealanders eat them daily. If you’re unsure what sort of potato you’re dealing with you can easily conduct your own test. Sign up to receive our latest news and specials. JFill the trench with vegetable mix to the soil and. Keep up to date with weekly recipes, food news, competitions and events. Having overcome its earlier challenges the potato has become such a staple that it is now the world’s fourth largest food crop and accounts for some 18 per cent of all vegetable sales in New Zealand. The amount of green pigment depends on the intensity of the light, length of exposure and age of potato. Thus potatoes harvested mid-season may be waxy or floury. Jersey Benne: this early variety is an oval to kidney shaped potato with white skin and white flesh, it is an excellent potato for mashing or boiling, soups, casseroles and salads. Whisk the flour into the Meadow Fresh Full Cream Milk and pour into the side of the dish of potatoes. Serve hot. When potatoes are exposed to light they can develop a green colour resulting in chlorophyll formation in the surface layers. Throw together some nibbles and drinks. While many different varieties exist, only three are commercially available. Thinly slice the potatoes, about the size of a gold coin. Rua, Desiree, and Moonlight are the most common general purpose varieties. Floury potatoes, on the other hand, fluff up when they’re cooked, making them perfect for chips, roast potatoes or baking. Arrange the potato slices in the baking dish, seasoning with salt and freshly ground black pepper as you layer. Floury: “Fluffy on the Inside”. Prepare your soil with organic matter like compost and sheep pellets. Shop for groceries online and checkout great free recipes at countdown.co.nz - large variety of groceries for sale Scalloped Potatoes, Potato Gratin, Potatoes Au Gratin, whatever you wish to call this recipe I can assure you this decadent creamy garlicy cheesy version will become your favourite! You can eat them baked, mashed, boiled, sauteed, scalloped, as wedges, potato skins, roasted or fried, added to soups, in salads and the list goes on. All-purpose potato: fits more in the middle between waxy and floury and is okay for most cooking methods. Pour oil into a roasting pan and heat in the oven until hot. Potatoes are inexpensive, readily available and the most popular vegetables in New Zealand. The earlier potatoes tend to be more the waxy types, and the later varieties more floury.” ... NEW ZEALAND Phone: 64 6 354-8828 Fax: 64 6 354-8857 sales@awapuni.co.nz. I have been making basic scalloped potatoes for years, the basic recipe of sliced potatoes, milk, flour, butter and cheese, in fact you can find my original recipe here Its soft, mealy texture suits roasting, mashing and frying. mix it through well. Cover with water and add sea salt. By signing up to the dish newsletter, you agree to our Privacy Policy, Cauliflower, Cheese and Leek Gnocchi Gratin, Mozzarella with Warm Tomato and Olive Vinaigrette, Fresh Nectarine and Coconut Custard Croissant Cake. of the trench. I don’t normally eat a lot of potatoes but since finding Oakleys, I cook more than I need and eat them cold the next day. Recipe notes. Return the pot of potatoes to the heat to dry out, shaking the pot … Jersey Bennes. Please check your entries and try again. Even the fastest of the early crop potatoes, such as ‘Rocket’ and ‘Swift’ take around 70 days to mature and popular ‘Jersey Bennes’ and … When harvested early before they have time to develop their full amount of starch, some Floury Potatoes can also be used as you would Waxy Potatoes. Floury potatoes need to be cooked to come into their own. Sometimes you may choose a smooth looking potato over a misshapen one and assume that it is a better product. ... Christchurch, New Zealand. Potatoes are such an important food that 2008 was declared Year of the Potato by the United Nations. If planting … My hubby is still talking about the meal 24hrs later!! All Purpose White Pam's Fresh Express 2.5kg, 4.0kg, Pam's Fresh Express Range All Purpose Red 2.5kg, 4.0kg. Although members of the same Solanum tuberosum family as ‘regular’ modern potatoes,” Maori potatoes look distinctly different. COLIBAN: A floury white fleshed potato that is good for mashing, baking and roasting and is used to make French fries. Limited or localised varieties include Jersey Bennes, Liseta, Red King Edward, Tiffany and Annabelle (marketed as Perlas), Highlander, Osprey, Gourmandine and Marilyn. Select a certified seed potato variety and sprout potatoes until they are approximately 20-40mm long. Place a little oil in a pan and toss the potatoes to coat. Waxy: “Smooth on the Inside”. Roast in preheated oven for 35-45 minutes, depending on the size the potato pieces are. Most ‘new’ or ‘early’ potatoes are waxy, but as the growing season progresses potatoes change. I obtained these potatoes from Pak’n'Save Petone for the first time last week and made a spicy dry potato curry and today I put them whole in a chicken curry. I will be buying them again as long as they are available at my local Pak’n'Save store. Uwhi also known as ‘Uwhiwhero’, this is a cultivar commonly grown in the North, possibly the same variety as Wherowhero of Bay of Plenty origin. Potato planting time is from September-December in New Zealand. A heavy cropper of large, tasty potatoes with a floury flesh. Unwashed potatoes are preferable as the soil coating protects them from the light. Its relatively high moisture content makes it most suitable for boiling, braising and stewing. They have a dry and delicate texture, break up easily when cooked and absorb a lot of liquid and flavour. Associated with this is the formation of a toxic alkaloid, solanine. Learn more. Karaka. Hi Stephan, we aren't aware of those varieties being available in NZ but some suggestions are: Red Rascal for Kerrs Pink and Ilam Hardy, Agria, Summer Delight for the other floury varieties. For mashing, wedges, roasting, chips and baking use floury potatoes. Do not store in plastic, (unless it is a Greenguard bag designed especially for potatoes) as it causes them to sweat and quickly deteriorate; a paper bag or box is an ideal container. New Zealanders are a nation of potato lovers with 97 per cent of us eating spuds regularly, half of us eating them four times a week or more and one in five of us eating them daily. It seems much too early to be thinking about Christmas, but gardeners intending to have fresh potatoes for Christmas dinner need to get organised. Conditions throughout the season can also vary the texture of potatoes. The so-called Maori potatoes or “taewa” are actually relicts of cultivars introduced by European explorers in the late eighteenth and early nineteenth centuries. In the Oakley’s range, the Golden Gourmets and Petites are all purpose spuds. Any potatoes being sold as Baking Potatoes are (or at least should be) Floury Potatoes, and so will also be good for making mashed potatoes from. Boil for 2-3 minutes then drain. They will be marked as for ‘boiling’, ‘salads’, ‘wedges’ or ‘baking’, for example. As for fries, twice cooking is key. These potatoes are low in water content and high in starch. The uncertainty of not knowing precisely where a potato sits on the waxy/ floury continuum has been reduced in recent times by labelling guidance. Scatter with remaining cheese. Add the potatoes in a single layer, turning them to coat in the oil. JSprinkle potato food into the trench. All-purpose potato: fits more in the middle between waxy and floury and is okay for most cooking methods. New potatoes are really susceptible to greening. For potatoes, Maori potatoes and kumara alike the same selection and storage criteria apply. But there is no universal potato. Cream skin, yellow flesh. Add … Arrange the top layer in neat rows. Take my advice when making jacket-baked potatoes and prick the potatoes all over with a skewer. These potatoes will have been cook tested by the growers or packers and will cook according to the packaging. Store potatoes in a well-ventilated cool dark place. Tui Team Because of the possible varietal differences consumers are advised to pay more heed to the texture and buy according to the cook test rather than the name of the potato. With the lid on shake the pan to ‘rough’ up the potatoes. Floury potatoes leave a white starch residue on the blade of the knife and tend to cling to the blade, whereas waxy … Potatoes are also a source of high quality protein. But there are varieties that fall in the centre, holding both waxy and firm qualities. They can be boiled, oven baked, or add their mild, slightly nutty flavor to gratins, soups, casseroles, mash and purées. Our potatoes are mainly grown in waimak sandy silt loans that are naturally fertile and free draining, some of the best soil for potatoes to grow and produce great flavour. Three favourite varieties are: Agria: a main crop potato with long oval shaped with yellow flesh it is a great all rounder. Happy potato growing. * Kumara is also known as ‘sweet potato’, although it is not related to the ‘regular’ potato. Each new line undergoes a cook test before potato growers label their produce as being “smooth on the inside” “fluffy on the inside” or “between smooth and fluffy”, in addition to the potatoes’ variety. Their flouriness means that they do fall apart easily but it also means that they absorb flavors better than waxy potatoes. Roast for 30 minutes. They ensure … Place them gently in your storage area because even though they look tough they do bruise easily. Floury potatoes have a fluffy, dry texture that makes them great for boiling, mashed potatoes and for chips (french fries). Floury potato: will break up when boiled but are well suited for roasting and baking, even mashing due to a floury type texture when cooked. JNow clear the trench of your prepared soil. For best results with your cooking it’s important to match the type of potato to the method. The potato has been described as a nutritional goldmine. Potatoes are the most popular vegetable in New Zealand with 97% of us eating them. Waxy potatoes have a high water content and are low in starch, which means that when cooked they have a dense, smooth texture and retain their shape. These make great all-rounders, and tend to have the creamy consistency needed for a smooth mash. Larger bags that don’t fit in the fridge can be kept on the concrete floor in your garage out of the light. Immerse the potato in a brine of one part salt to eleven parts water: waxy potatoes will float, while floury potatoes will sink. Rob recommends storing your spuds in the fridge as the pantry is usually too warm and will encourage sprouting. At the other end of the spectrum floury potatoes are low in water and high in starch, so when cooked they have a dry, delicate, fluffy texture, and break up easily, readily absorbing liquid and flavours. 1–1.5kg floury potatoes (such as Agria), chopped into evenish pieces, 4–5cm ¼ cup extra virgin olive oil ¼ cup oil (grapeseed, rice bran or light olive oil) salt. Some may include: Agria – an all purpose floury potato. There is nothing humble about the potato. Antioxidants present in potatoes are phenolic acids, vitamin C and in yellow fleshed or red skinned varieties – carotenoids and anthocyanins respectively. There are many ways to cook potatoes – the serving suggestions are endless! Best suited to mashing, baking, roasting, frying. Vitamin C in potatoes is very important as New Zealanders get around 30% of their daily vitamin C requirement from one serve of potatoes. Owairaka Red is New Zealand’s traditional red kumara and accounts for 70 per cent of the crop. Our potatoes are mainly grown in waimak sandy silt loans that are naturally fertile and free draining, some of the best soil for potatoes to grow and produce great flavour. Waxy potato: well suited for boiling and having in salads as they don’t break up and have a waxy type of texture when cooked. Immerse the potato in a brine of one part salt to eleven parts water: waxy potatoes will float, while floury potatoes will sink. They are a great fuel food to power your body and provide a wealth of nutrients, especially vitamin C and potassium. Leaving the skin on will also help prevent water soluble vitamins leaching out during cooking. The key to understanding potatoes is not so much in the varieties as in the distinction between waxy and floury types. All-purpose potato suitable for mashing, roasting, chips. General Purpose: “Between Smooth and Fluffy”. Others varieties are called 'floury' potatoes and these ones are higher in starch and ideal for wedges, chips, roasting and mashing. Turn potatoes and roast a further 15-20 minutes, until golden and … They have a dry and delicate texture, break up easily when cooked and absorb a lot of liquid and flavour. Morton Smith-Dawe seed is sourced from suppliers who grow quality South Island certified seed potatoes. Their flesh is equally diverse, ranging from white to yellow to purple, sometimes with a coloured ring in cross section, and covering the spectrum from ultra-floury to waxy. With purple/red skin and cream-coloured flesh, it has a relatively firm texture and holds its shape well, making it an all-purpose kumara. Scrub the potatoes, or peel them (I like the skin on). Best suited to boiling, braising, stewing as they retain their shape. Or simply cut the potato open. Potatoes, like most of the common vegetables we know today, came to New Zealand from the British Isles and were established by 1880 as a staple part of the early settlers’ diet. A Pukekohe-grown potato might be only slightly waxy whereas a Southland-grown potato of the same variety might be very waxy. 12 Recipes That Make The Humble Potato More Exciting - Viva NZ Something went wrong. Fianna - A smooth white-skinned potato with white flesh and a very floury texture, the Fianna is excellent for baking and roasting, while its low sugar content makes it … Main crop potatoes tend to be high yielding and suitable for storing. This is not necessarily the case as some varieties characteristically have skins which are netted or have deeper eyes in them. Bring to the boil. “Their differences in texture and flavour make each variety suitable to its own particular method of cooking.”. They generally have deep-set eyes, and are often knobbly and irregular but otherwise differ widely. In the Oakley’s range, the … The Certified Seed programme is a National quality assurance programme provided by the New Zealand Seed Potato Certification Authority. Frankie Walker's Black Pineapple approved cocktails, Mex Appeal: An Easy and Fresh Midweek Party, Something a bit different for the barbecue, Dinners to make when you really can't be bothered making dinner, Vegetarian meals for vegetarians and non-vegetarians alike, Christmas recipes to knock your stockings off, Quick! The most common varieties available would be Agria, Fianna and Red Jackets. Preheat the oven to 220c fan bake. Their differences in texture and flavour make each variety suitable to its own particular method of cooking. The texture of a potato determines its use in the kitchen. Store them away from the light in a cool, well-ventilated place, but not in the refrigerator. Method. A perfect accompaniment to our salmon and asparagus. Can be used for most cooking methods but results may not be as effective as flourier or waxier varieties. Firstly, select a floury-textured potato (see below). TokaToka Gold has a smooth, golden skin and a mottled apricot-gold hued flesh. 4 Return potatoes to oven and bake for around 15 minutes, or until cheese is golden. For boiling, salads, braises and stews use waxy, smooth textured potatoes FOR MORE INFORMATION VISIT WWW.POTATOESNZ.CO.NZ Draga Nadine Frisia SMOOTH Choose potatoes that don't have any cuts, bruises, green patches or shoots. We purchased some baby golden gourmet potatoes from Moore Wilson’s yesterday and they were Devine to say the least - golden, sweet and buttery. A heavy paper bag or cardboard box makes a good storage container. Parboil potatoes in water for 8-10 minutes or until the outer layer of the potato is cooked (optional). Main crop potatoes are best left to fully mature and dug when the foliage has completely died down. They are delicious and cook up great and I did not need to peel them either. For the best roast potatoes, chop floury spuds into large chunks, and par-boil in salted water. 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