The versatile and delicious potato has a lot to offer
The potato is a staple food in many countries worldwide. It is filling, healthy, and low in calories, and it’s the base of many tasty dishes.
Very few people would say the potato is their favourite dish. However, it is a lot more than a simple supplement, and is extremely versatile and a very important ingredient for many recipes. It also contains many valuable nutrients, including potassium, vitamin C and essential amino acids. For those searching for low-fat cuisine, potatoes are a great option – they are made up of 78% water. High quality carbohydrates in the form of starch and protein make them a good source of energy.
Class |
Solanum |
Calories |
78 kcal per 100g |
Nutrients |
15.9g carbohydrate, 1.4g Fibre, 0.3g fat, 2g protein per 100g |
Season |
from June (new potatoes) to October, depending on the type |
Storage |
store in a cool, dry, dark and well-ventilated place at 4-6°C |
Shelf life |
several months |
Potatoes are very undemanding when it comes to storage. Stick to the following tips to ensure a shelf life of a few months: the most important part is to store them in a dark, dry and well-ventilated place – for example the pantry or, even better, the cellar. When potato tubers are exposed to light this allows the spuds to sprout, making them inedible. Potatoes should never be stored in plastic bags, but rather wooden boxes. Caution: if potatoes have a green tint, this indicates that they have formed a poison called solanine and they should be thrown away immediately.
There are over 5,000 potato varieties worldwide. Aside from the usual table potato, there are other varieties that are cultivated for cooking and industrial use. The potatoes that are often found in our kitchens are distinguished by their cooking characteristics – firm/waxy, medium and floury. Firm potatoes are great for salads and roast potatoes, medium-firm potatoes are ideal for boiled potatoes and jacket potatoes, and the floury ones are the best for mashed potatoes and dumplings.
Boiled potatoes, with or without the skins, are a favourite side dish. The potato skins contain more nutrients and also more taste, so potatoes should be consumed with peel for maximum nutritional value. Place the potatoes in salted, cold water so that they are covered. When they start to boil turn the temperature down to a simmer and leave to cook for 15-20 minutes. Once potatoes can be easily pierced with a fork, they are cooked and ready to eat.
Fried potatoes are one of the most popular sides or mains. They are especially tasty when combined with bacon and onions, or with rosemary or marjoram for a vegetarian alternative. Potatoes can also be roasted for a low calorie alternative. You can’t have a barbecue in summer without a potato salad, either the classic way with vinegar, or rich with mayonnaise, or exotic with cumin and coriander. Rosemary potatoes done in the oven are a great accompaniment to fish or meat. Kumpir is a Balkan-style baked potato topped with cheese and colourful vegetables that is very popular as a vegetarian alternative to the Turkish kebab.
The blue Blaue St. Galler potato is a fairly new variety cultivated from the ProSpecieRara Blue Congo variety. Unlike Blue Congo potatoes, the tubers retain their intense colouring even when cooked. Thanks to the Blaue St. Galler, blue potatoes are still available commercially.
If you want to serve up blue mashed potatoes, blue fried potatoes or a blue potato soup, the Blaue St. Galler is exactly the right variety.
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