Broadly speaking, potatoes fall into two main categories, with flesh that is either floury or waxy in texture when cooked. In his encyclopaedia of kitchen science, McGee on Food and Cooking, US writer Harold McGee explains that floury potatoes are denser and have more dry starch in their cells. During cooking, they separate and become…
Potatoes in Australia are confusing. Firstly there is not a lot of difference between waxy, floury and all rounder varieties. Popular potato varieties grown in Australia are neither particularly waxy nor floury, not even the ones that we label as such. All rounders tend to sell better in the Australian market as a whole than…
Roasted Potatoes, quite a delight in this untypically cool January. Easy to make, and great if you get them right. Great with cumin, coriander and turmeric too! Try them.
While the English make their mashed potatoes from floury potatoes, the French use waxy potatoes, which give a thick, smooth, silky, flowing puree.
When I need comfort food, mashed potato it is. Reminiscent of childhood large plates of mashed potato, buttery and herby, steaming hot from the pan and piled with other vegetables, it takes me back to days of large gardens, lazy days, and few cares.
Ever wondered how to vary mashed potato? Or what to do with that left over mash? Here is your answer!
Potatoes and Cumin are a great match. This baked dish is a great dish for most of the year.
A Classic Indian Dish, on every Indian Restaurant Menu.
More potato lusciousness from France, where potatoes and cream have a natural affinity. From memory, my daughter’s French teacher gave me this recipe.
I loved French food when I was working in France. Pommes de Terre Maxim is a simple but special dish.
An interesting dish, beautiful and warming.
I made this for my daughter once and she said, omg, that is just like in India! I had this for breakfast every morning. She loves the smell of it cooking. Me too.
The variations of potatoes, butter and dairy in French Cuisines is endless. This one is a gratin of potatoes with parmesan cheese.
A second pumpkin soup, this time Italian rather than French. The potatoes and optional cannelloni beans make for a beautiful and velvety soup.
I smile when I reread my first forays into Indian cooking. This is a cracker, though.
I am often amazed by the simplicity of Indian home cooked dishes, and how much flavour can be put into a couple of ingredients with a couple of spices. Enjoy!
This is a beautiful, buttery, creamy gratin that combines zucchini with potatoes. A wonderful match.
Moving onto Cauliflower, a vegetable I rarely write about.. This is a surprising dish from India. You look at the ingredients and cannot imagine how good the combination is. There is something quite magical in Aloo Gobi.
This Potato and Tomato Soup is one of Elizabeth David’s Divine Dishes. A Soup for late Summer and Early Autumn through Winter. Freeze tomatoes in Autumn so that you can make this soup in Winter.
Looking back on this recipe, I have no idea why I thought this was African Inspired. Or indeed, which part of Africa. But I do remember it was a pretty good pie. Enjoy!