THE FLYING COOK

FRY IT, boil it, mash it, anyway you like, the humble potato, grown on home soil, brings delight to every family table.

From the time the potato is placed into the ground until it is served piping hot on your dinner table, it goes through many processes to create perfection.

Our committed farmer nurtures the soil, relying on Mother Nature to rain and provide much-needed moisture for the young potato plant.

Not too much rain as they don’t like “wet feet”. Sandy soil is really important for drainage.

Yes, the little potatoes are very demanding. Of late I have noticed how we have options now to choose soft or firm cooking potatoes.

Soft cooking potatoes are used more for mash, however, I like to use them for roast potatoes. A little risky, but if done correctly you have the crispy outside, and the inside melts in your mouth.

Crusted in herbs, with a splash of lemon juice, they complete every roast.

How do you know the difference between the two types?

Soft cooking potatoes have flimsy skins that are easily damaged and difficult to process and package.

They are certainly not as good looking as they are tasty.

Ma Baker’s perfect potatoes are the product of years of working towards producing the perfect potatoes for the South African market.

Firm cooking, fresh, first grade spuds, good for most recipes.

Coenraad and Barbra Fick are certainly dedicated to providing good wholesome food for you.

So next time you are in the supermarket, spare a thought for all the commitment it takes to grow your fresh produce. Easy Meals for Busy People Ma Baker’s Garlic Potato Bake