Information For Shoppers
About: One of the most popular staple foods in the world, a wide variety of different potatoes is available. They are usually divided into two different types: waxy and floury. Waxy potatoes hold their shape well when cooked and are best for using in layered potato dishes or for boiling and serving with butter. Waxy potatoes are not very good for mashing. Varieties include Marfona (which is particularly good for baking) and Nicola. Floury potatoes are particularly popular in the UK and are good all-rounders as they are more suitable for chipping, baking, roasting and mashing. But they are no good for boiling as they fall apart during cooking. Floury potatoes include King Edward and Maris Piper.
The potato is a starchy, tuberous crop from the perennial Solanum tuberosum of the Solanaceae family (also known as the nightshades). The word potato may refer to the plant itself as well as the edible tuber. In the region of the Andes, there are some other closely related cultivated potato species. Potatoes were first introduced outside the Andes region four centuries ago, and have become an integral part of much of the world’s cuisine. It is the world’s fourth-largest food crop, following rice, wheat, and maize. Long-term storage of potatoes requires specialised care in cold warehouses.
Wild potato species occur throughout the Americas, from the United States to Uruguay. The potato was originally believed to have been domesticated independently in multiple locations,but later genetic testing of the wide variety of cultivars and wild species proved a single origin for potatoes in the area of present-day southern Peru where they were domesticated 7,000–10,000 years ago. Following centuries of selective breeding, there are now over a thousand different types of potatoes.
How to Use: Potatoes are very versatile; they can be cooked in many different ways and served boiled, baked, mashed, sautéed or chipped. They can also be included in dishes such as stews, soups, casseroles, pies and bakes.
How to Prepare: Small new potatoes can simply be washed or scraped, Salad potatoes need only washing before cooking and main crop potatoes should be peeled before cooking or if cooking without peeling ie baking potatoes, wash and scrub them thoroughly first.
How to Cook: Potatoes can be boiled, baked, chipped, fried, mashed or roasted. To boil potatoes, bring a pan of salted water to the boil, add the prepared whole small potatoes or even-sized potato chunks and cook for 15-20 minutes or until tender.
To bake potatoes, preheat the oven to 200C, gas mark 6. Prick the cleaned potatoes several times with a fork and place in the oven. Bake for 1-1½ hours or until tender.
To roast potatoes, preheat the oven to 200C, gas mark 6. Part-boil prepared even-sized potato chunks for 5 minutes in boiling salted water. Add the drained potatoes to a roasting tin and coat in hot oil (or fat) of your choice. Roast for approximately 50 minutes, basting occasionally with the oil, until crunchy and golden brown.
To make chips preheat the oil, preferably sunflower, corn or vegetable to 190C. Meanwhile cut the peeled potatoes into even-sized chips, rinse under cold water then dry thoroughly. Gently add the chips, to the oil and fry for 5-6 minutes until softened not browned. Lift out the basket and increase the oil temperature to 200C. Return the chips to the hot oil and fry for 2-3 minutes until golden brown, drain well and serve immediately.
To mash potatoes, boil even-sized potato chunks for 15 minutes or until tender. Drain then mash with hot milk and seasoning until smooth. Potatoes can also be shallow fried in the oil of your choice; cut into either in even-sized slices or cubes and fry for 20-30 minutes until tender.
How to Store: Unwashed potatoes should be stored in a cool, dark, frost-free and dry place for up to 1 month, but not in the fridge. Washed potatoes should be stored in the fridge for up to 1 week. Remove potatoes from the plastic bag that they are usually sold in and transfer to a brown paper bag if possible. Potatoes should not be exposed to light as they can turn green and start sprouting.
The potato contains vitamins and minerals, as well as an assortment of phytochemicals, such as carotenoids and natural phenols.The fiber content of a potato with skin (2 g) is equivalent to that of many whole grain breads, pastas, and cereals.
In terms of nutrition, the potato is best known for its carbohydrate content. The predominant form of this carbohydrate is starch. A small but significant portion of this starch is resistant to digestion by enzymes in the stomach and small intestine, and so reaches the large intestine essentially intact. This resistant starch is considered to have similar physiological effects and health benefits as fiber: It provides bulk, offers protection against colon cancer, improves glucose tolerance and insulin sensitivity, lowers plasma cholesterol and triglyceride concentrations, increases satiety, and possibly even reduces fat storage. The amount of resistant starch in potatoes depends much on preparation methods. Cooking and then cooling potatoes significantly increases resistant starch. For example, cooked potato starch contains about 7% resistant starch, which increases to about 13% upon cooling.
The nutrients of the potato seem to be fairly evenly distributed between the flesh and the skin.
Vitamins, Minerals & Phytochemicals
Is a ‘Source of”:
- Vitamin B6 (Pyridoxine)
- Vitamin B1 (Thiamin)
- Quercetin (Flavonoids: Flavonols)
- Rutin (Flavonoids: Flavonols)
100g main-crop potatoes, boiled, typically contains
Information For Suppliers
For Cornish New Potatoes
- 35 – 40mm
- 45mm +
Riviera Produce Strives to delight their customers so we are willing to create any pack size or presentation that our clients may require. If you have packaging requirements outside the scope of those listed here, as a first step, please contact our Sales & Procurement Manager (01736 850960 [email protected]simmons.com) to discuss your needs.