So for the cook, choosing the right kind of potato is first on the list. This problem is a commercial one, too, and high-yield, disease-resistant, good-storage varieties do not always produce good flavour. Why? I had simply grown the wrong variety, one with a high yield but absolutely no flavour. I well remember growing my first crop of new potatoes and discovering that straight from the ground into the cooking pot they were both soggy and tasteless and ended up being a huge disappointment. The importance of flavour Before you even think about how to cook potatoes, as with many other foods, the key to flavour begins in the market place or, more specifically, in the earth. So potatoes are very ‘in’ at the moment and it’s therefore more important than ever to learn how to make the best of them. This means that large portions of potatoes (without fat) are nutritious, healthy, high in energy-giving carbohydrate and low in calories – only about 70 per 100 g (about 4 oz), and, added to that, they are the single most important source of vitamin C in our diet. ![]() ![]() Thankfully, bread and potatoes have now been rescued from this scenario fat has now emerged as the number one culprit and the major cause of being overweight. In my younger days potatoes were the enemy of the perfect waistline in a less nutritionally enlightened era it was starch that made you fat, and starchy foods like bread and potatoes had to be avoided.
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