by Jason Ford
Ford on Food
There is nothing humble about potatoes.
With hundreds of varieties commercially available and 80 percent of the world producing and consuming them, the potato is a major success.
All potatoes contain complex carbohydrates, dietary fibre, several vitamins and minerals, and absolutely no fat.
However, not all potatoes are suitable for every cooking process.
The texture varies from floury to waxy depending on the type.
To put that into perspective: waxy potatoes are best roasted, boiled or made into potato salad as they stay firm and hold their shape, the floury potatoes are great for mashing and go crispy when fried as chips.
Some varieties like ‘Bintje’ are excellent for most purposes.
Of the many varieties available, some of the most common found on our supermarket shelves are:
… to mention just a few.
It should be noted that potatoes shouldn’t be eaten raw as they contain some indigestible starches that need to be cooked out. Ignore this rule and you’ll get a bad stomach ache.
Note: This salad is a great accompaniment to a barbecued steak or grilled fish.