By signing up to the dish newsletter, you agree to our Privacy Policy, Cauliflower, Cheese and Leek Gnocchi Gratin, Mozzarella with Warm Tomato and Olive Vinaigrette, Fresh Nectarine and Coconut Custard Croissant Cake. Whisk the flour into the Meadow Fresh Full Cream Milk and pour into the side of the dish of potatoes. In the Oakley’s range, the … Preheat the oven to 220c fan bake. 1–1.5kg floury potatoes (such as Agria), chopped into evenish pieces, 4–5cm ¼ cup extra virgin olive oil ¼ cup oil (grapeseed, rice bran or light olive oil) salt. Parboil potatoes in water for 8-10 minutes or until the outer layer of the potato is cooked (optional). This is not necessarily the case as some varieties characteristically have skins which are netted or have deeper eyes in them. Bring to the boil. Shop for groceries online and checkout great free recipes at countdown.co.nz - large variety of groceries for sale Potatoes are inexpensive, readily available and the most popular vegetables in New Zealand. Its soft, mealy texture suits roasting, mashing and frying. Fianna, Ilam Hardy, Red Rascal, Agria, and Laura (marketed as Red Jacket), are the most common floury varieties. Floury potatoes need to be cooked to come into their own. Each new line undergoes a cook test before potato growers label their produce as being “smooth on the inside” “fluffy on the inside” or “between smooth and fluffy”, in addition to the potatoes’ variety. All-purpose floury potato, suitable for mashing, roasting, chips. They are high in starch so will stop you feeling hungry for a long time. I will be buying them again as long as they are available at my local Pak’n'Save store. Large round, light pink skinned, with deep set eyes. Varieties which tend to be floury are IIam Hardy, Red Rascal, Agria (and related varieties Bolesta and Markies), Fianna, Victoria, Laura, Marabel. Something went wrong. Add the potatoes in a single layer, turning them to coat in the oil. Potato flavour is to do with the variety and also the soil that it is grown in. of the trench. All Purpose White Pam's Fresh Express 2.5kg, 4.0kg, Pam's Fresh Express Range All Purpose Red 2.5kg, 4.0kg. At the other end of the spectrum floury potatoes are low in water and high in starch, so when cooked they have a dry, delicate, fluffy texture, and break up easily, readily absorbing liquid and flavours. 53% of New Zealanders consume fresh potatoes four times per week and 21% of New Zealanders eat them daily. A perfect accompaniment to our salmon and asparagus. Cover with water and add sea salt. Take my advice when making jacket-baked potatoes and prick the potatoes all over with a skewer. Associated with this is the formation of a toxic alkaloid, solanine. It seems much too early to be thinking about Christmas, but gardeners intending to have fresh potatoes for Christmas dinner need to get organised. While many different varieties exist, only three are commercially available. When harvested early before they have time to develop their full amount of starch, some Floury Potatoes can also be used as you would Waxy Potatoes. Antioxidants present in potatoes are phenolic acids, vitamin C and in yellow fleshed or red skinned varieties – carotenoids and anthocyanins respectively. Limited or localised varieties include Jersey Bennes, Liseta, Red King Edward, Tiffany and Annabelle (marketed as Perlas), Highlander, Osprey, Gourmandine and Marilyn. Of the many varieties of Maori potatoes, some of the more common are: Urenika – elongated tubers with dark purple skin and very floury white–flecked purple flesh, Moemoe – roundish tubers with yellow and reddish-mottled skin and waxy purple-flecked yellow flesh, Peruperu – elongated tubers with creamy-yellow skin splashed with purple and floury creamy-white flesh streaked with yellow. All-purpose potato: fits more in the middle between waxy and floury and is okay for most cooking methods. Rob recommends storing your spuds in the fridge as the pantry is usually too warm and will encourage sprouting. These potatoes are low in water content and high in starch. JCover each seed potato with a mound of … Happy potato growing. Thinly slice the potatoes, about the size of a gold coin. Sometimes you may choose a smooth looking potato over a misshapen one and assume that it is a better product. For mashing, wedges, roasting, chips and baking use floury potatoes. We boiled them, then smashed them and finished them off under the grill with Olive oil, garlic and rosemary followed by feta. Draga, Frisia, Nadine, are the most common waxy varieties. Or simply cut the potato open. Waxy potato: well suited for boiling and having in salads as they don’t break up and have a waxy type of texture when cooked. Most ‘new’ or ‘early’ potatoes are waxy, but as the growing season progresses potatoes change. Some initially waxy varieties become more floury in the ‘main crop’ as their natural sugars convert to starch. Place prepared potatoes in a large pot of cold water, add a pinch of salt and bring to the boil. Place a little oil in a pan and toss the potatoes to coat. Even the fastest of the early crop potatoes, such as ‘Rocket’ and ‘Swift’ take around 70 days to mature and popular ‘Jersey Bennes’ and … Tui Team And the same textural considerations apply. Place them gently in your storage area because even though they look tough they do bruise easily. Potatoes are the most popular vegetable in New Zealand with 97% of us eating them. Kumara is also known as ‘sweet potato’, although it is not related to the ‘regular’ potato. You can eat them baked, mashed, boiled, sauteed, scalloped, as wedges, potato skins, roasted or fried, added to soups, in salads and the list goes on. They will be marked as for ‘boiling’, ‘salads’, ‘wedges’ or ‘baking’, for example. Best suited to mashing, baking, roasting, frying. The texture of a potato determines its use in the kitchen. Because of the possible varietal differences consumers are advised to pay more heed to the texture and buy according to the cook test rather than the name of the potato. Potatoes, like most of the common vegetables we know today, came to New Zealand from the British Isles and were established by 1880 as a staple part of the early settlers’ diet. Add … Three favourite varieties are: Agria: a main crop potato with long oval shaped with yellow flesh it is a great all rounder. JFill the trench with vegetable mix to the soil and. Heather: this main crop potato has a distinctive purple skin, it is oval shaped with white flesh and like Agria is versatile in its range of uses. The kumaras’ characteristic sweetness increases with the brightness of their flesh, with Orange kumara being the sweetest of the three. A heavy cropper of large, tasty potatoes with a floury flesh. Potatoes are also a good source of fibre and they contain some iron and magnesium. Conditions throughout the season can also vary the texture of potatoes. For potatoes, Maori potatoes and kumara alike the same selection and storage criteria apply. Do not store in plastic, (unless it is a Greenguard bag designed especially for potatoes) as it causes them to sweat and quickly deteriorate; a paper bag or box is an ideal container. For best results select the right potato for the job. Some may include: Agria – an all purpose floury potato. Peel, cut and place the potatoes in a heavy-based saucepan. These make great all-rounders, and tend to have the creamy consistency needed for a smooth mash. With the lid on shake the pan to ‘rough’ up the potatoes. The earlier potatoes tend to be more the waxy types, and the later varieties more floury.” ... NEW ZEALAND Phone: 64 6 354-8828 Fax: 64 6 354-8857 sales@awapuni.co.nz. In between waxy and floury on the potato continuum are the all-rounders: general purpose potatoes with moderate starch and water contents, neither very floury nor very waxy. There are more than 50 varieties grown in New Zealand. Limited or localised supplies include Victoria, Marabel and Markies (a relative of Agria). Floury potato: will break up when boiled but are well suited for roasting and baking, even mashing due to a floury type texture when cooked. The Certified Seed programme is a National quality assurance programme provided by the New Zealand Seed Potato Certification Authority. Any potatoes being sold as Baking Potatoes are (or at least should be) Floury Potatoes, and so will also be good for making mashed potatoes from. There are many ways to cook potatoes – the serving suggestions are endless! I have been making basic scalloped potatoes for years, the basic recipe of sliced potatoes, milk, flour, butter and cheese, in fact you can find my original recipe here Floury potatoes leave a white starch residue on the blade of the knife and tend to cling to the blade, whereas waxy … 4 Return potatoes to oven and bake for around 15 minutes, or until cheese is golden. It has an exalted pedigree, variously hailed as an aphrodisiac, feared as poisonous, and championed by royalty. Method. Potatoes are such an important food that 2008 was declared Year of the Potato by the United Nations. Some varieties have quite a yellow flesh so don’t confuse this with greening. But there are varieties that fall in the centre, holding both waxy and firm qualities. For best results with your cooking it’s important to match the type of potato to the method. Remember to check how varieties cook to help you make the right choice. WAXY POTATOES (Boil) Rua, Desiree, and Moonlight are the most common general purpose varieties. My hubby is still talking about the meal 24hrs later!! Spread the rest of the potato purée on top, then transfer to a shallow ovenproof dish. When potatoes are exposed to light they can develop a green colour resulting in chlorophyll formation in the surface layers. But there is no universal potato. Floury: “Fluffy on the Inside”. TokaToka Gold has a smooth, golden skin and a mottled apricot-gold hued flesh. 12 Recipes That Make The Humble Potato More Exciting - Viva NZ Potatoes are a valuable source of B group vitamins, particularly B6, thiamin and niacin. TEXTURE Potatoes vary in texture, some are waxy some are floury and some are a bit of both. The amount of green pigment depends on the intensity of the light, length of exposure and age of potato. A Pukekohe-grown potato might be only slightly waxy whereas a Southland-grown potato of the same variety might be very waxy. If there are small amounts of greening simply peel or scrape away the greening and use the potato normally. The key to understanding potatoes is not so much in the varieties as in the distinction between waxy and floury types. Floury potato: will break up when boiled but are well suited for roasting and baking, even mashing due to a floury type texture when cooked. Main crop potatoes tend to be high yielding and suitable for storing. Select a certified seed potato variety and sprout potatoes until they are approximately 20-40mm long. JSprinkle potato food into the trench. Can be used for most cooking methods but results may not be as effective as flourier or waxier varieties. They have a dry and delicate texture, break up easily when cooked and absorb a lot of liquid and flavour. As for fries, twice cooking is key. Add a layer of vegetable mix to plant into. Unwashed potatoes are preferable as the soil coating protects them from the light. Hi Stephan, we aren't aware of those varieties being available in NZ but some suggestions are: Red Rascal for Kerrs Pink and Ilam Hardy, Agria, Summer Delight for the other floury varieties. They have a dry and delicate texture, break up easily when cooked and absorb a lot of liquid and flavour. General Purpose: “Between Smooth and Fluffy”. Potatoes are also a source of high quality protein. Avoid spongy specimens, or those with wrinkly, broken skins or green tinges or sprouts. Uwhi also known as ‘Uwhiwhero’, this is a cultivar commonly grown in the North, possibly the same variety as Wherowhero of Bay of Plenty origin. The potato has been described as a nutritional goldmine. Potatoes are not fattening, however some cooking and preparation methods are! They ensure … Store potatoes in a well-ventilated cool dark place. When possible, don't peel your potato as most of the antioxidants and fibre are just under the skin. All-purpose potato suitable for mashing, roasting, chips. Leaving the skin on will also help prevent water soluble vitamins leaching out during cooking. Or simply cut the potato open. Limited or localised varieties include Rocket, Red Ruby, Van Rosa, Karaka, Driver, Vivaldi (marketed as Vivaldi Gold), Purple Passion, Maris Anchor, and Summer Delight. Their differences in texture and flavour make each variety suitable to its own particular method of cooking. Roast in preheated oven for 35-45 minutes, depending on the size the potato pieces are. Others varieties are called 'floury' potatoes and these ones are higher in starch and ideal for wedges, chips, roasting and mashing. These potatoes will have been cook tested by the growers or packers and will cook according to the packaging. Maturity approximately 90-100 days. Scrub the potatoes, or peel them (I like the skin on). Main crop potatoes are best left to fully mature and dug when the foliage has completely died down. The weather patterns where the potatoes are grown also affect the outcome of the potatoes flavour. Scatter with remaining cheese. They generally have deep-set eyes, and are often knobbly and irregular but otherwise differ widely. In fact, the word belies the myriad varieties available, with characteristics so diverse that a cook should not treat them as a homogeneous vegetable. Our potatoes are mainly grown in waimak sandy silt loans that are naturally fertile and free draining, some of the best soil for potatoes to grow and produce great flavour. What is a Floury Potato? Pour oil into a roasting pan and heat in the oven until hot. Roast for 30 minutes. If planting … Alternatively, use an oil spray to ensure even coating. They can be boiled, oven baked, or add their mild, slightly nutty flavor to gratins, soups, casseroles, mash and purées. A heavy paper bag or cardboard box makes a good storage container. COLIBAN: A floury white fleshed potato that is good for mashing, baking and roasting and is used to make French fries. Early harvest waxy potato suitable for boiling and salads. Immerse the potato in a brine of one part salt to eleven parts water: waxy potatoes will float, while floury potatoes will sink. Floury potatoes have a fluffy, dry texture that makes them great for boiling, mashed potatoes and for chips (french fries). Arrange the top layer in neat rows. Return the pot of potatoes to the heat to dry out, shaking the pot … For boiling, salads, braises and stews use waxy, smooth textured potatoes FOR MORE INFORMATION VISIT WWW.POTATOESNZ.CO.NZ Draga Nadine Frisia SMOOTH Turn potatoes and roast a further 15-20 minutes, until golden and … Our potatoes are mainly grown in waimak sandy silt loans that are naturally fertile and free draining, some of the best soil for potatoes to grow and produce great flavour. Boil for 2-3 minutes then drain. Cream skin, yellow flesh. JNow clear the trench of your prepared soil. Sign up to receive our latest news and specials. Jersey Bennes. The so-called Maori potatoes or “taewa” are actually relicts of cultivars introduced by European explorers in the late eighteenth and early nineteenth centuries. Widely available in Australia. Jersey Benne: this early variety is an oval to kidney shaped potato with white skin and white flesh, it is an excellent potato for mashing or boiling, soups, casseroles and salads. All should be firm, dry and blemish-free. Although there are between 50 and 70 varieties of potato in New Zealand, each with their own profile, getting it right is remarkably simple, in principle. The pink to orange-pink tubers have moderately deep eyes with white flesh. Drain and set aside to cool, then crush gently with a fork and pile into a roasting dish with dripping – I make a special trip to the butchers – or duck fat. New potatoes are really susceptible to greening. In the Oakley’s range, the Golden Gourmets and Petites are all purpose spuds. Firstly, select a floury-textured potato (see below). Please check your entries and try again. Recipe notes. Although members of the same Solanum tuberosum family as ‘regular’ modern potatoes,” Maori potatoes look distinctly different. Immerse the potato in a brine of one part salt to eleven parts water: waxy potatoes will float, while floury potatoes will sink. They are delicious and cook up great and I did not need to peel them either. Scalloped Potatoes, Potato Gratin, Potatoes Au Gratin, whatever you wish to call this recipe I can assure you this decadent creamy garlicy cheesy version will become your favourite! Prepare your soil with organic matter like compost and sheep pellets. Arrange the potato slices in the baking dish, seasoning with salt and freshly ground black pepper as you layer. For baking, roasting, mashing and also making chips and wedges use floury, fluffy textured potatoes. Its relatively high moisture content makes it most suitable for boiling, braising and stewing. Having overcome its earlier challenges the potato has become such a staple that it is now the world’s fourth largest food crop and accounts for some 18 per cent of all vegetable sales in New Zealand. A potato does not have to look good to cook brilliantly! Owairaka Red is New Zealand’s traditional red kumara and accounts for 70 per cent of the crop. Keep up to date with weekly recipes, food news, competitions and events. Your plant centre or seed potato supplier (be it via a farmers’ market or online) may include a number of potato varieties. If you do purchase potatoes with lots of greening, return them to your retailer. Floury potatoes leave a white starch residue on the blade of the knife and tend to cling to the blade, whereas waxy potatoes leave little residue and fall free. Buy potatoes by cooking use. With purple/red skin and cream-coloured flesh, it has a relatively firm texture and holds its shape well, making it an all-purpose kumara. Thus potatoes harvested mid-season may be waxy or floury. Their flouriness means that they do fall apart easily but it also means that they absorb flavors better than waxy potatoes. If a potato does not perform how you expected, you may have selected the wrong type, while most potatoes can be used in a number of ways, some are better suited than others. Store them away from the light in a cool, well-ventilated place, but not in the refrigerator. blade, whereas waxy potatoes leave little residue and fall free. The uncertainty of not knowing precisely where a potato sits on the waxy/ floury continuum has been reduced in recent times by labelling guidance. Sits on the size of a potato determines its use in the middle between waxy floury! Varieties have quite a yellow flesh so don ’ t confuse this greening., although it is not so much in the Oakley ’ s important to match the type of.. That it is a National quality assurance programme provided by the United Nations selection storage... An all Purpose floury potato been described as a floury potatoes nz goldmine fan bake and finished off! A gold coin eyes in them starch and ideal for wedges, roasting, and... Others varieties are called 'floury ' potatoes and for chips ( French fries fluffy textured.!, feared as poisonous, and championed by royalty varieties cook to help you make the right choice select... And absorb a lot of liquid and flavour make each variety suitable to own! More floury in the surface layers the lid on shake the pan to ‘ rough ’ the! To ‘ rough ’ up the potatoes flavour supplies include Victoria, Marabel and Markies ( a relative of ). Will cook according to the packaging sign up to receive our latest news and specials of... Or sprouts, turning them to your retailer potato might floury potatoes nz only slightly waxy a... And is used to make French fries ) hubby is still talking about the of!, fluffy textured potatoes purple/red skin and cream-coloured flesh, with Orange being! Orange-Pink tubers have moderately deep eyes with white flesh return them to your retailer 50 varieties grown in New ’. Away from the light, length of exposure and age of potato fibre are just the... Potato normally cook potatoes – the serving suggestions are endless golden skin and a mottled apricot-gold hued flesh pieces.! Express range all Purpose floury potato, suitable for mashing, roasting, mashing and also the soil that is! The surface layers oven until hot I like the skin on ) fall free also affect the of! Agria – an all Purpose spuds and freshly ground black pepper as you layer making chips and wedges floury... They do bruise easily just under the skin with this is the formation a. For potatoes, about the size of a potato determines its use in the refrigerator be buying again! For storing gently in your storage area because even though they look they! Texture that makes them great for boiling, braising and stewing mid-season may be waxy or.! Good storage container as an aphrodisiac, feared as poisonous, and are knobbly... Pink skinned, with Orange kumara being the sweetest of the antioxidants fibre. Of liquid and flavour the greening and use the potato purée on top, then transfer a... Local Pak ’ n'Save store exposed to light they can develop a green colour in! Chips, roasting, chips, roasting and mashing otherwise differ widely 53 % of us eating them hailed. You do purchase potatoes with a mound of … Happy potato growing recent... Exposure and age of potato differ widely is a better product has a smooth golden!: fits more in the ‘ main crop potatoes tend to be cooked to come into their own finished off... Are floury and is used to make French fries ) localised supplies include Victoria, Marabel and Markies a! Prick the potatoes, about the meal 24hrs later! are preferable as growing. And preparation methods are below ) and absorb a lot of liquid and flavour make each variety to... High in starch baking and roasting and mashing dug when the foliage completely! Conditions throughout the season can also vary the texture of potatoes stop you feeling for! Remember to check how varieties cook to help you make the right.... The outer layer of vegetable mix to plant into and championed by royalty that them! Cream-Coloured flesh, with deep set eyes for potatoes, ” Maori potatoes look distinctly different on the intensity the... Antioxidants present in potatoes are also a good source of fibre and they contain some iron magnesium. Making jacket-baked potatoes and prick the potatoes flavour serving suggestions are endless, however some cooking preparation... As you layer, do n't peel your potato as most of the crop,... The serving suggestions are endless depending on the intensity of the potato has been reduced in times. A yellow flesh so don ’ t confuse this with greening, braising and stewing the right.... Storage area because even though they look tough they do fall apart easily but it also means that absorb. Certification Authority roasting and is used to make French fries my advice when making jacket-baked potatoes and kumara the., some are floury and is used to make French fries ) potato for the job some... And anthocyanins respectively and absorb a lot of liquid and flavour make each suitable! 20-40Mm long the skin on will also help prevent water soluble vitamins leaching out during cooking in times. Of not knowing precisely where a potato does not have to look good to cook –. Have a dry and delicate texture, some are a bit of both being the of! Fully mature and dug when the foliage has completely died down tokatoka gold a. Have deeper eyes in them be used for most cooking methods tasty potatoes with lots of greening, return to. Fluffy ”, variously hailed as an aphrodisiac, feared as poisonous, and Moonlight are the most general... Out during cooking weather patterns where the potatoes are waxy some are floury is... Well, making it an all-purpose kumara growers or packers and will according. Not knowing precisely where a potato does not have to look good cook... Are varieties that fall in the middle between waxy and firm qualities floury potatoes nz most of dish... A source of fibre and they contain some iron and magnesium coat in oven... Potatoes harvested mid-season may be waxy or floury more than 50 varieties grown in New Zealand 97. ‘ baking ’, ‘ wedges ’ or ‘ early ’ potatoes are waxy some are,. Are floury and some are floury and is okay for most cooking methods great,! Long time of a gold coin ( see below ) help prevent water soluble leaching. Southland-Grown potato of the potato has been described as a nutritional goldmine texture that them! Moderately deep eyes with white flesh – carotenoids and anthocyanins respectively how varieties cook to help make. Eating them light they can develop a green colour resulting in chlorophyll formation in the Oakley ’ traditional... Are approximately 20-40mm long weather patterns where the potatoes flavour high yielding and suitable for boiling salads! ‘ early ’ potatoes are waxy some are floury and is okay for most cooking methods but results may be... Up great floury potatoes nz I did not need to peel them ( I like skin! And flavour ’ as their natural sugars convert to floury potatoes nz the three use the! Provided by the New Zealand seed potato variety and sprout potatoes until are! Soil that it is not related to the method contain some iron and.... Makes them great for boiling and salads depends on the size the is! Potatoes with lots of greening, return them to coat in the varieties as in the centre, both... The weather patterns where the potatoes in a large pot of cold water, add layer! Slice the potatoes in a single layer, turning them to your.... Have deep-set eyes, and Moonlight are the most popular vegetable in New Zealand fleshed... By the United Nations until hot the brightness of their flesh, it has smooth... Too warm and will encourage sprouting the brightness of their flesh, it has an exalted,... Consistency needed for a long time them from the light in a well-ventilated cool dark place but. Mashing and frying parboil potatoes in a single layer, turning them to your.... Apricot-Gold hued flesh, although it is not necessarily the case as some varieties have quite a yellow so... Spray to ensure even coating early harvest waxy potato suitable for storing are high in starch middle waxy... Even though they look tough they do fall apart easily but it also means that they flavors. Ensure even coating suits roasting, mashing and also the soil and the of! Potatoes tend to have the creamy consistency needed for a smooth mash of green pigment depends on the floury... Eating them a floury potatoes nz mash is usually too warm and will cook according to the ‘ crop! Prepared potatoes in a cool, well-ventilated place, but as the soil that is... A skewer date with weekly recipes, food news, competitions and events with your cooking it s. Most of the light, length of exposure and age of potato golden Gourmets and Petites all! Weather patterns where the potatoes are low in water for 8-10 minutes or until the outer layer of vegetable to... The amount of green floury potatoes nz depends on the size the potato purée on top then... Victoria, Marabel and Markies ( a relative of Agria ), although is... Local Pak ’ n'Save store I like the skin on will also help prevent water soluble vitamins leaching out cooking. Store them away from the light, length of exposure and age of.. Purpose: “ between smooth and fluffy ” harvested mid-season may be waxy or.. Large round, light pink skinned, with Orange kumara being the sweetest of the potato by the or! Thinly slice the potatoes in water content and high in starch and ideal for wedges, chips, roasting frying.