I love potatoes.  I could not live without them.  A day without a potato is not a good day for me.  In fact you could take away my chocolate, and I might protest a bit . . . but if you tried to take away my potatoes, I would be really upset.   They are an important part of my life and have been since I was a child.  Happily the Toddster is of the same school of thought.

I used to think a potato was a potato was a potato.   I came to learn later in life and after much experience that all potatoes are not the same and that certain potatoes are better for certain preparations than others.  With some 4000 different varieties of potatoes available worldwide at any given time, it's easy to see where someone could be quite confused when it comes to potatoes and their uses.

There are basically only two main category of potatoes, with only a few exceptions . . . floury potatoes, and waxy potatoes.

Floury potatoes (also called mealy potatoes) are  high in starch with a low water content.  These tend to be older and larger and become almost fluffy when cooked.  Therse are the best for roasting, baking, mashing and chipping.  They tend to break up easily when boiled, so aren't really suitable to prepare just as boiled potatoes.

Waxy potatoes are lower in starch and have a higher water content.  They are firm in texture and normally have a shiny skin.  They tend to keep their shape when cooked, which makes them an excellent choice for boiling, making salads, sauteing or using in gratins.

Potatoes are also classified s being new and old.  You will find most new potatoes are best in salads and he like, but old potatoes are much better for mashing

I can remember one Thanksgiving when I had a whole house full of people, peeling tons of potatoes for mash, only to learn that they were new potatoes and I ended up with glue instead of fluff.  Lesson learnt.

Potatoes don't like light or cold, so are best stored in a cool dark place, but not in the refrigerator.  I store mine in a basket in the closet beneath the stairs.



One of my favourite ways of cooking potatoes is baking them.  (Surprise surprise!)   You can bake just about any kind of potatoes.  I happen to love little baby potatoes washed and dried and then tossed unpeeled in some oil and herbs and then roasted until they are crispy, but my favourite of all is the large floury baked potatoe.  Scrub your potatoes clean under cold running water and then dry them really well with kitchen paper toweling or a clean tea towel.  Prick them all over with a fork and then place them into a  hot oven which has been preheated to 200*C/400*F gas mark 6.  I place mine right on the oven rack.  The air is able to circulate all around them and you end up with a lovely crisp skin.  I happen to think the skin is the best part!  If you want crisp skins, don't rub them with butter or oil of any kind and don't wrap them up in foil.  They will only steam.  Just cook them on the rack until they are tender.   Medium to large potatoes will take approximately an hour to be perfectly done.

Once tender (and I don't recommend pricking them with a fork to find out, unless you want an oven full of burst potato.  Just gently squeeze with a pot holder and if they give, they're done!) you can take them out and they are ready to eat.  I ascribe to the Nigel Slater method of presentation in that you give em a quick light bash with the side of your open hand to burst them open and fluffy them up.   Not too hard, or too slow . . .  fabulous served with lashings of cold butter and salt and pepper, but also pretty wonderful with some sour cream, chives, cheese . . . you name it.  A baked potato is the perfect canvas for all sorts of toppings.  If you have a baked potato, you have a meal.   Coleslaw, baked beans, grated cheddar, chili con carne, meat and gravy.  All good.  (but not all at once, although cheese sprinkled over all of those things on top of a baked spud  is really scrummy to say the least.



Small boiled potatoes, tossed in some butter and parsley make a lovely side dish for many meals.   To prepare this dish for 4 people you will want 3 1/2 pounds of waxy potatoes (A charlotte, or pink fir, or baby new potato all work well)  Peel and slice the potatoes into smaller pieces if they are on the large side.  Put them ito a pan of lightly salted water.  Bring them to the boil and then cook, just until tender.   This will take 10 to 15 minutes depending on the size, and possibly even less if they are very small.  I would fork test them after 8 to 9 minutes.  You only want a little give.  You won't want the potato to break apart.  They should be JUST tender.  Once they are cooked, drain them immediately.  Melt 6 ounces of butter (about 3/4 cup) in a large frying pan and add the potatoes.  Stir them well to coat with the butter and toss with 6 TBS of finely chopped  parsley and a bit of fine sea salt and freshly ground black pepper if desired.   Serve immediately.



This is where you will want old potatoes or a nice mealy/floury potato, such as a Maris Piper, King Edward or a Russet, or Yukon Gold.  For four people peel about 5 1/2 pounds of the floury potatoes.  Cut them into evenly sized chunks.  Place them into a saucepan of lightly salted water and bring them to the boil.  Cook, until just tender.  A fork should enter easily.  Drain at once.   Return the drained potatoes to the pan and shake them a bit over the residual heat of the burner and leave to dry, shaking them every 30 seconds or so.  Put them through a potato ricer if you have one, or mash well with a potato masher.  Have ready 180ml of hot whole milk into which you have melted a good knob of butter (3/4 cup milk).  Continue to mash the potatoes adding the milk slowly until you have the consistency you want.   Season to taste with some salt, white pepper and a pinch of freshly grated nutmeg.  If your mash is too stiff, you can stir in a bit more warm milk.

This is a good basic recipe for mash.  You can really switch this up very easily by adding some grated cheese and a bit of finely grated onion, some mashed roasted garlic, some sour cream or even a bit of mild blue cheese.  Just be careful not to add too much.



Once you have mastered Mashed Potatoes it is very easy to make Duchess Potatoes, which are a fancier richer version of Mash, which is grilled in a hot oven until lightly browned.

For four people you will need 5 1/2 pounds of floury potatoes.  Peel and slice the potatoes into small pieces.  Put them into a saucepan of lightly salted water to cover. Bring to the boil.   Cook until just tender and then drain at once.  Return to the pot and place over the residual heat of the burner, shaking the pan lightly to dry the potatoes out.   Put the potatoes through a food milk or potato rices, then add a knob of butter and 3 egg yolks, whisking them in carefully and thoroughly.  Season with fine salt, fine pepper and nutmeg.  Place into a piping bag with a fluted nozzle and pipe small mounds onto a lightly greased baking sheet.  Place under a heated gril and grill until they are nicely coloured.



I don't know anyone that doesn't love Potato Croquettes.  You can buy frozen versions but they are largely disappointing.  The best ones (as with everything) are the ones you make yourself.   For four servings you will need 1 recipe of the Duchesse Potatoes.  (See above.)  You will also want a shallow bowl of plain flour, a shallow bowl filled with 4 egg whites into which you have beaten a spash of oil, a shallow bowl of fine dry bread crumbs and some hot oil for cooking.  These are best made ahead and chilled before frying.  Place the duchesse potatoes into a piping bag you have fitted with a large plain nozzle.  Pipe the potatoes out into long strips on lightly greased or waxed baking paper.  Cut into 2 inch lengths.  Roll each piece in the flour.  Season the egg white mixture with some salt and pepper.  Roll the floured pieces in the egg whites and then drop them into the bread crumbs, rolling them to coat them well.  Place onto a lined baking sheet and chill in the refrigerator.  When you are ready to cook them heat some cooking oil to 180*C/350*F.  Carefully lower the crouquettes into the hot oil and brown on all sides.  Serve hot.



You can't get a nicer type of potato to serve with a nicely roasted joint of beef or lamb than Potatoes Dauphinoise.  Tender slices of potato baked in a seasoned mixture of milk and cream, which has been flavoured with garlic, nutmeg and cheese.   For four people you will need 3 1/2 pounds of floury potatoes.   Grease a large oven proof shallow glass baking dish with some butter.  Place 950ml of whole milk (4 cups)  and 950ml of double (heavy) cream (2 cups) into a saucepan along with one peeled clove of garlic which you have bruised.  Heat gently just to the boiling point, then remove and set aside to infuse for several minutes.  Season to taste with some salt, black pepper and freshly grated nutmeg.  Peel and cut the potatoes into 1/8 inch slices. Place them into the prepared baking dish.  Strain the milk/cream mixture over top of the potatoes to cover.  Sprinkle with  3 ounces of grated cheddar cheese and dot with some butter.  Cover with a layer of buttered foil and bake in an oven you have preheated to 180*C/350*F/ gas mark 4 for one hour.  Check to see if the potatoes are tender.  If they are not bake for about 15 minutes longer.  Once they are tender you can uncover the potatoes and place then under a heated grill and grill until the cheese is golden brown.



They call fries "Chips" over here in the UK, and no matter what you call them, I can think of nobody that doesn't love a good "chip!"   For great chips you will want a nice floury potato.  To serve 4 people you will want 4 very large floury potatoes.  Peel the potatoes and rise them under cold water.  Dry them with some kitchen paper and then cut them into strips about 1/2 inch wide and 2 to 3 inches long.  Dry them again.  Half fill a deep fat fryer or a deep, heavy based pan with sunflower oil or lard.  Heat it to 150*C/300*F.  Fry the potatoes in batches for 5 to 8 minutes until they are soft, but still very pale.  This is called oil blanching.  Lift them out and drain them.  (You can prepare the chips up to this stage several hours in advance.)  When you are ready to serve the chips, raise the oil temperature to 200*C/400*F.   Return the chips, again in batched and fry them for an additional 2 to 3 minutes until golden brown and crisp.   Drain well on kitchen paper toweling and then sprinkle generously with some coarse sea salt and malt vinegar if desired.  Serve hot.



If you are interested in more potato recipes you can click here and it will open up all of my recipes which contain potatoes, including this recipe for fail proof perfect Classic Roasted Potatoes.  There is literally something there to please most tastes and appetites. 

Enjoy!

This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com Thanks so much for visiting. Do come again! 

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Now I have never been to Greece, but it is a place I have always wanted to go . . . since I was about 10 years old and saw Haley Mills in the Moon Spinners. It looked like a fabulous country to visit and it is still my dream to one day visit. I am sorry they are having so many problems at the moment. I hope that they are able to work their way through this hard time they are having.



I have had a kebab though . . . a kebab is a very popular takeaway dish here in the UK. (Especially when all the pubs and bars start to empty out on a Friday and Saturday night!)You see them in all of the takeaways . . . big slabs of mystery meat, on a huge skewer, rotating in front of a heat lamp thingie. They slice the meat off onto a pita bread and cover it with salad and sauce. They sell tons of them . . . I have had a chicken one before and it was quite good. I have never had a mystery meat one though . . . and I somehow don't think I ever will . . .



And really . . . after having watched The Food Inspector the other week . . . I doubt that I ever will have a chicken one again either. UGH!!



These tasty Souvlaki are so much nicer . . . and healthier too. Plus you know exactly what is in them.



You are supposed to zip open the pita bread and pile all the fillings inside . . . but in all truth that has never worked for me . . . they always fall apart. I would rather just put the warm pita bread on a plate and pile everything on top of it and eat it with a knife and fork.



I know. Me = party pooper! Nevermind . . . it doesn't matter how you eat it. It's delicious. End of.



*Souvlaki in Pita*
Serves 4
Printable Recipe

This is considered to be the Greek Equivalent of the Kebab! We sell enough Kebab's in this country on Friday night. I reckon this is a much healthier option and a lot tastier as well!

4 large pita breads
water and olive oil to moisten
2 tsp chopped fresh oregano
2 TBS freshly squeezed lemon juice
1/2 medium onion, peeled and coarsely grated
fine sea salt and freshly ground black pepper to taste
2 TBS extra virgin olive oil
500g lean pork or lamb, cut into 1 inch cubes (1 1/4 pound)

For the Salad Bits:
lettuce thinly sliced
cucumber, sliced
red pepper, sliced
tomatoes, cut into wedges
radishes, sliced
1 small red onion, tpeeled and thinly sliced
flat leaf parsley leaves, torn

For the Garlic Dressing:
100ml of thick, strained Greek Yoghurt (about 3/4 cup)
4 cloves of garlic, peeled and crushed
3 inches of cucumber, coarselyated and then squeezed dry
1/2 tsp fine sea salt

Metal skewers for grilling



Sprinkle the pita breads with water and olive oil. Either grill them, or bake them at 180*C/350*C/ gas 4 for 3 to 5 minutes, just long enough to soften them, but not dry them out. Place them in a warm place and cover with a tea towel to keep warm.

Put the oregano, lemon juice, grated onion and some salt and pepper in a bowl. Whisk in the olive oil. Add the meat cubes and mix them into coat them completely. Allow to sit and marinate for at least 20 minutes. Drain and then thread onto metal skewers. Cook on a preheated barbeque, or on a stove top grill pan, turning occasionally until golden outside and cooked through. (5 to 8 minutes)

While they are grilling toss together your salad choices in a bowl. Set aside.

Whisk together the yoghurt, garlic, cucumber and salt in a bowl.

Add a dollop of this to each warmed pita bread. Top with some salad and push the meat off of the skewers on top. Drizzle with a bit more of the garlic dressing if you want. Serve immediately, while the bread and meat are hot, but the dressing and salad are cool.

PS - I don't want a lot of Greeks messaging me and telling me this isn't authentic. It's not supposed to be. This is The ENGLISH kitchen. 'Nuff said.

Just sharing my experience, that's all.  I mean no harm.The chicken parm recipe in his first book sounds and looks delicious, but with a few changes, such as the cheese/crumb coating on the chicken, rather than skin.  To be honest, once you add the sauce the skin would  lose any crispness, the crumbs stand up much better to sauce, than skin.