The potato guide

DID YOU KNOW that 2008 is the International Year of the Potato, a.k.a ‘IYP’? Is it love of the homely comfort of creamy mash, the crunch and squish of perfect roast spuds with gravy or the irresistible waft of hot chips on a cold day that’s elevated the humble spud thus? In having a year named after it, has it finally got the recognition it deserves – much as women did back in 1975?

In fact, according to the United Nation’s ‘IYP’ website (see below), the International Year of the Potato is to raise awareness of the key role played by the spud in agriculture, the economy and world food security.

The website explains that ‘IYP’ is all about promoting the development of “sustainable potato-based systems that enhance the well-being of producers and consumers and help realize the potato's full potential as a ‘food of the future’”.

In the face of highly publicised food shortages and dramatically rising food prices driven by increased competition for international food commodities such as wheat, maize and rice, global attention is turning to the potato as a potential solution.

The potato is the world’s largest non-grain food crop – yet it is not a globally traded commodity. Again, according to the 'IYP' website: “potato prices are determined usually by local production costs, not the vagaries of international markets. It is, therefore, a highly recommended food security crop that can help low-income farmers and vulnerable consumers ride out current turmoil in world food supply and demand.”

Here in Australia, the spud remains a favourite on tables around the country and for many, forms an important part of most main meals.

However common its use, however, to the discerning potato fancier, spuds are most definitely not spuds. The many different varieties available are subtly different in flavour and texture, and lend themselves best to different forms of cooking.

Learning about the different types of potatoes available, and especially, how each variety is best prepared, can most definitely enhance your spudly consumption experience. But, as we learned, this is not always as easy as it seems.

“It can be quite confusing because of the sheer diversity of potatoes – which is also the beauty of the spud,” explains Jenan Taylor, editor of Potatoes Australia magazine. “New varieties are always being cultivated and there are a number of cultivars that differ in name to their international counterparts. To add to the confusion, our growers also tend to use some of the internationally-recognised names (such as the English King Edward) from time to time.”

Jenan goes on to explain that some of the best in-depth knowledge about preparation techniques comes directly from the farm gate and fresh food markets.

AusVeg, publisher of Australian Potatoes produces a number of informative fact sheets about potatoes and their use (see links below). Here is a list of some of those you’re most likely to find in your local supermarket and how best to cook them. Or make the effort to track down some of the less common varieties at your local independent greengrocer – it’s well worth it.

The who’s who of Australian potatoes

This is a potato roundup drawn from AusVeg – for details about more varieties and photographs of the potatoes concerned, see the link below.

Bintje. Creamy fleshed, firm textured and ideal for frying or use in salads. In season all year round and has a long shelf life.

Coliban. Floury flesh ideal for mashing and bakes well. Very common in our supermarkets.

Desiree. Waxy flesh that is good for boiling, mashing, salads or roasting, but not frying.

Golden Delight. A great all-rounder good for mashing, baking or frying.

King Edward. Good for baking or mashing, but not frying or salads. Another very common variety.

Kipfler. Use this buttery-flavoured variety is ideal for salads, steaming, boiling or roasting, but not frying.

Nadine. A waxy variety that’s increasingly on the shelves. Good for microwaving or boiling, not for frying.

Pink Eye (also known as Southern Gold). Waxy, nutty flavoured flesh that’s good for salads, boiling, steaming or baking.

Red Rascal. Crisp, flavoursome flesh that’s good for boiling, mashing, roasting or frying.

Royal Blue. Distinctive purple potato with white flesh that’s a great all-rounder.

Sebago. Another very common variety that’s a real all-rounder.

Where to find out more

For more information on ‘IYP’ and potatoes in general, visit www.internationalyearofthepotato.ie

For more varieties, including photographs, go to www.westernpotatoes.com.au

For more about what cooking techniques are best with different varieties work best for different varieties visit Potato Cooking Guide

If you have a great potato recipe, you can enter an international competition as part of ‘IYP’ by visiting www.potato2008.org and clicking on ‘Best Potato Recipe’. But hurry – entries close 15 May 2008!