TUBERS IN TUNE
NEVER A DUD AT MAD SPUDS CAFE
WHETHER they are baked whole, boiled into a creamy mash or fried to crispy perfection, potatoes can be the ultimate comfort food to add to a hearty winter meal.
At Mad Spuds Cafe in Surry Hills, potatoes are the star ingredient in many dishes and the eatery encourages people to enjoy every part of them.
Head chef Subash Pandey said the cafe used several types of potatoes, but mainly stuck to sebago and King Edward varieties.
“All of our baked potatoes are very popular,” he said.
The flavour combinations of toppings are endless and can be modelled off many favourite dishes such as chilli con carne or a Mexican taco.
Mr Pandey said their potatoes were baked in the oven at 180C for about 45 minutes. “It depends on the size of the potato and your oven but after you’ve done it a few times you will know the right time,” he said.
Pierce the potato with a skewer to check if it’s soft all the way through.
Mad Spuds Cafe is big on encouraging people to eat the skin, as it is the most nutritious part of the potato.
For its twice-cooked skins it takes pieces of baked potato skin, flash fries them and finishes with a variety of toppings. “Sometimes we use poached eggs on the crispy skins,” Mr Pandey said.
Crispy skins can also be added to nachos as a substitute for corn chips.
For a tasty alternative to mash, Mr Pandey suggests turning it into potato cakes.
He adds parsley and oregano to the mash, makes it into small round cakes, coats with egg flour and breadcrumbs and fries it before making it into a stack with haloumi, avocado, roast onion, skins, sweet potato, and mint yoghurt.
Baked potatoes are a winter comfort.