Rooting for spuds
IT’S National Potato Day — and what a good year 2017 has been for the potato. All varieties seemed to have flourished in the summer weather conditions to bring us choice of texture and taste.
A few spices, such as turmeric, ginger, chilli and paprika and freshly grated garlic in a little non virgin olive oil will make a huge difference to quickly roasted/chipped potatoes. A spoonful of korma paste fried quickly before adding to simple mash is quite a treat.
Popping a few scrubbed potatoes into a pot or the oven seems as easy as can be, and are better value than convenience foods, but these will appeal on days when even peeling a potato seems a chore.
Coeliacs and those who cannot eat sugar or various additives need to watch labels.
Reasons to eat potatoes include — a good source of fibre, protein, vitamins C and B complex. Baked and boiled/steamed in their jackets, they retain optimum nutrients with useful potassium in the skin.
For the weight conscious, potatoes are not a problem unless fat is added to them, so baked and simply boiled/steamed are good options.
For this survey we sought something tasty, with the least additives and what would provide balance when paired with a protein-rich egg, beans and some greens. We avoided scoring direct comparisons judging each one for what they had to offer.