tater questions

my taters...

how long will they store for...and, can i grow more taters with them when they're done or something?

 

also, does tghe variety i grow predicate what kind of cooking it is suitable for?
and finally, Does anyone have any killer potato recipes as it seems i'll be with them for a fortnight once grown.

 

Hi David,

If you store your spuds in a cool, dry place in the dark (must be dark or they'll go green) then they can last for weeks. If they are main crop (not ready til end Aug or Sept) they have much thicker skins and will store for much longer.

You are right. The variety does dictate what they are best suited for. Waxy ones are good just boiled or chips at a push. More floury ones are better for mash and roasting.

Here's an great recipe:

Slice about 5mm thick. and put in an oven dish building up layers like a lasagne. In between the layers put salt, pepper, garlic and rosemary (fresh rosemary). Then pour over ckicken stock and olive oil in equal quanties until the liquid comes one third of the way up. Cook in the oven at 180 degrees C for a good two hours.

Heaven.

 

Similar sort of things.

Sliced or chopped carrots, chopped onions, streaky bacon and sliced spuds about a quarter of an inch thick.

Layer...starting from the bottom of the pyrex dish or whatever. Mixed carrots and onions, then bacon then slices of spud. Repeat this as many times as you want, or can, ending up with a layer of spuds on the top. Season to taste.

Fill up with chicken or veg stock..but don't cover the top layer of spuds with the liquid.

Into the oven with the lid on. About 150-180 for a couple of hours. Remove lid and continue for approx 30 mins...this is optional.

You end up with the top layer slightly crispy and the rest just cooked to perfection.:thumb:

Of course you can add herbs of your choice in the dish.
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I wouldn't recommend growing next years crop from this years crop as in seed potatoes...you can invite disease etc.

Always use fresh seed potatoes.

 

woohoo. i can't wait for this.

i bought my spuds from homebase :/ in sets again...i've since hoyed the pack so god knows whether they are main crop or early crop. i didn't think to check.

 

corned dog hash-spuds boiled but only about 3/4 through drain and put in big bowl and i micro them for abt 3to 5 mins makes them more dry and firmer, as you dont want the spud sloppy.
then dont mash them but cut them with a small spud knife chopping motions til as you like em, then away go big dish layer of spud,layer of grated cheese, i use red then layer of corned beef,touch more cheese then layer of chopped tomatoes( not tinned) and carry on finish with layer of toms and cheese on top bake at 200 for about 45 mins -1hr.
its the dogs.

 

Similar to hammer but not as many extra ingredients.

Again. Chopped carrots, onion, tin of corned beef cubed and spuds cut into chunks and chicken or veg stock..this one also freezes well.

onions and carrots and chicken stock in a pan. Bring to the boil and then a gentle simmer until the carrots are cooked. Chuck in the chopped spuds and corned beef.

Season to taste and simmer for another 45 mins....done. Of course you can chuck in herbs as well.

Another one is Shepard's Pie.:thumb:

If you like chips...then here is a good way to make a pile. Get your chip fat at the correct temperature, usually about 180, throw in a batch of chips for 2 minutes. Take out and drain on kitchen roll or similar. Do as many batches as you like. When cool, bag up into meal size poly bags and stick in the freezer.

When you fancy some chips. Take a bag out, chuck em in the chip pan or deep fat fryer, still frozen. They cook very quickly. As they are already prepared, quick chips yea. :thumb: