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After selecting the right potato for the job, a little attention to detail during preparation can transform the humble spud into a gastronomic experience that is hard to beat. Just try reading the small selection of recipes we've picked out below without wanting to make one immediately. HISTORYPotatoes were cultivated five thousand years ago in what is now Peru. They were introduced to Europe via Spain in the 1550s and arrived in the UK sometime in the 1590s. Somewhat surprisingly, potatoes weren't grown in North America until they were taken by Irish emigrants in 1719. They travelled to Australasia with Captain Cook in 1770. When first introduced to Britain, potatoes were an exotic and expensive food with a reputation as an aphrodisiac. It was more than a century later before they became a firmly established staple food. In the 1840s the potato crop in much of Europe was wiped out by potato blight - an infection of the fungus Phytophthora infestans. Ireland was particularly badly hit as the crop was dominated by a single, highly susceptible, variety. In just over a decade the population of Ireland dropped by over a fifth: it is estimated that a million people died of malnutrition and a million more emigrated. This tragic episode serves as a reminder of the importance of maintaining genetic diversity in agriculture. BIOLOGYSolanum tuberosum is a plant in the nightshade family that is now grown in some 130 countries in all corners of the world. Potato plants reproduce vegetatively by growing tubers from which the new plant develops, hence potatoes are clones (the offspring are genetically identical to the parent plant). NUTRITIONPotatoes are a good source of complex carbohydrates, vitamin C and folate. They contain the minerals copper, potassium and manganese and the skin provides dietary fiber. TIPSBUYING For culinary purposes, potatoes are loosely grouped into waxy or starchy (in reality many potatoes fall somewhere between the two). Waxy potatoes hold their shape when cooked and so are good in casseroles and gratins or for serving as boiled potatoes. Starchy ones are better for mashing, baking, roasting and frying. Some of the more commonly available varieties are listed below. Starchy varieties:
Waxy varieties:
STORING PREPARING Bake Mash Roast Chips If you don't have a deep fat fryer, and don't fancy deep frying in a pan, acceptable results can be obtained in the oven. Pour sunflower oil into a large roasting tray to a depth of a couple of millimetres and heat to 425°F. Add the chips (previously soaked and dried), toss gently to coat with oil and spread them out (they must be well spaced or they will not crisp). Cook until just crisp (around 20 minutes) turning a couple of times during cooking before draining in a sieve and drying on paper towels. OTHER STUFFA spud is a small, narrow spade that was once used for digging potatoes. PICK OF THE RECIPES
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