grow | potatoes

By MEREDITH KIRTON

Potatoes revolutionised the world, and made it possible for small land owners and tenants to grow enough carbohydrate to sustain their family in a yard, as opposed to wheat, which needed a large field to have a similar outcome.  The journey they made from the Americas to Europe, and the resulting liberty they created, changed the world forever.  So, rather than “mash” them, treat them with the reverence they deserve!

To grow your own, you’ll need to buy some certified “seed” potatoes.  These are disease free (you don’t want the potato famine at your place) and, if bought mail order seed from Rouse Brothers (Warrigul, Vic 3820, ph 03 5626 1265) or The Digger’s Club (Heronswood, Dromana, Vic 3936, ph: 03 5987 1877) you’ll end up with a great selection of different types.

Dugald from Heide Garden says “Potatoes are easily the simplest vegie to grow easily. They are generally well behaved and stay where they are put.” In fact, some ‘Kipfler’ potatoes had to be lifted after recent flooding, but had still survived! The trick is to chit your potatoes.  This just means waiting about 4 weeks till your potatoes “eyes” are sprouting before cutting the into pieces and planting them into enriched soil.  This gives them a head start and stops them from becoming overcrowded. As they grow, continue to mound soil up against their stems. This causes more and more tubers (potatoes) to form.  Once they are flowering away, you can stop the “earthing up” process and when the leaves start to yellow you’re ready to harvest. This is normally anything from 3 months (chats) to 5 months away from planting. Potatoes need lots of regular water and fertiliser, as well as free draining soil and a sunny position. If you’re really keen, check out the annual Potato Festival in Guyra, New England, NSW

Photography by SUE STUBBS | Blog designed by RED PEPPER GRAPHICS

harvest | potatoes

By MANDY SINCLAIR

Storage:

Store un-washed potatoes in a well-ventilated dark position, in a hessian or paper bag for up to 3 weeks.

What to do with glut

• To freeze

par-cooked chips

Peel and cut potatoes into chips. Pat dry with paper towel. Deep-fry chips for 2-3 mins, until very light golden. Drain on paper towel. Cool. Store in a clip-lock bag in freezer for up to 1 month. When ready to serve, deep-fry chips for 2-3 mins, until crisp and golden.

Mashed potato also freezes well, store in an airtight container and freeze for up to 1 month. Thaw in the refrigerator and heat before using.

Photography by SUE STUBBS | Blog designed by RED PEPPER GRAPHICS

cook | potatoes

By MANDY SINCLAIR

Roasted kipfler potatoes with poached eggs

1.5kg kipfler potatoes, scrubbed, halved lengthways
2 tbsp olive oil
1 rosemary sprig, leaves stripped
250g snow peas, sliced lengthways
4 eggs
Mustard mayonnaise
¼ cup whole egg mayonnaise
1 tbsp white wine vinegar
2 tsp wholegrain mustard

1. Preheat oven to 200C or 180C fan. Place potato, oil and rosemary in a single layer in a baking pan. Season. Toss to coat. Bake for 45-50 mins, turning halfway through, until golden and tender.
2 .Meanwhile, place snow peas in a heatproof bowl. Cover with boiling water, stand for 1- 2 mins, until bright green. Drain and refresh under cold water. Drain. Poach 4 eggs in a large pan of simmering water for 1-2 mins, for soft.
3. To make mustard mayonnaise, mix together mayonnaise, vinegar and mustard.
4. Place potato onto a serving platter with snow peas. Toss to combine. Drizzle mustard mayonnaise over potatoes. Top with poached eggs. To serve, toss together at table so eggs break open and become part of dressing.

Serves 8

Tip
replace poached eggs with soft boiled eggs if you like.

try this …….
Potato & thyme rosti
Steam or microwave whole 10 medium desiree potatoes for 4-5 mins, until par-cooked. When cool enough to handle, coarsely grate. Place in a bowl with butter and thyme. Season well. Mix to combine. Preheat an oiled barbecue plate on medium. Cook ½ cup measurements of potato mixture for 5-7 mins each side, until crisp and golden. Mix together ½ cup of sour cream and 1 tbsp of horseradish cream. Toss together baby rocket leaves and a little olive oil. Stack two rosti on each plate. Top with rocket, sliced smoked salmon and a dollop of sour cream mixture. Serve with lemon wedges.

Photography by SUE STUBBS | Blog designed by RED PEPPER GRAPHICS