At least 7 languages use a term for potatoes that means “earth apple” or ground apple. This starchy, tuberous vegetable that grows below ground level, originates in South America and is indigenous to the Andes region of Peru. In fact over 5000 different potato varieties now exist! Dozens of potato cultivars are now bred for their unique skin colour ranging from gold, blue and red to purple.
The Spanish introduced potatoes to Europe late in the 16th century and they have grown in popularity to become a staple food in many parts of the world and thus an integral part of the world’s food supply.
Our free recipe this month is for a hearty Bacon and Potato Bake. This easy, totally yummy recipe takes potato bake heaven to a new level. It is the ideal marriage between creamy potato and salty bacon deliciousness. Keep reading to find my Supreme Bacon and Potato Bake recipe.
Like tomatoes, potatoes belong to the genus Solanum which makes them a member of the nightshade family, along with mandrake and tobacco.
Potato plants develop thickened stems underground which contain a starchy store of nutrients – commonly known to us as potatoes.
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Let’s Hash It Out
For culinary purposes, potato varieties are often differentiated by their waxiness.
Floury potatoes have 20 – 22% starch and are good for baking/dry heat methods.
Waxy potatoes have only 16 – 18% starch and are most suited to boiling and turning into mash.
A Chip Off The Old Block
“Chipping potatoes” is the term used to refer to potatoes that are good for making potato crisps. These potatoes require specific characteristics: they must be firm, clean, evenly shaped to make slices regular, high in starch while low in sugar content so that they stay fluffy on the inside, but when fried go crisp and golden brown.
Oh Grow Up!
Immature potatoes, sold as ‘new’ or baby potatoes are small in size, tender, have loose skin and flesh with a lower starch level – which makes them ideal for boiling.
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Hello Darkness My Old Friend!
Potatoes are best stored loose, in dark, well ventilated spaces. Avoid storing them at high temperatures or in sunlight. Exposure to sunlight results in the development of a glycoalkaloid compound called solanine which turns potatoes green. If only a small portion of the potato has gone green, cut off the affected area and use with caution, however potatoes that have turned entirely green taste bitter and could be harmful to eat. These green potatoes should be discarded.
DO NOT REFRIGERATE OR FREEZE uncooked potatoes. Temperatures lower than 4⁰ C convert the starch to sugar in potatoes causing a loss of texture and discolouration.
When Life Gives You Potatoes, Make Vodka!
Not only can we make a wide variety of delicious dishes and snacks out of potatoes, they are also used for:
- 1
Brewing into Vodka
- 2
Fodder for livestock (especially the discarded skins)
- 3
Thickener and binder (from potato starch – a good alternative to corn flour)
- 4
Making adhesives
- 5
Manufacturing papers and boards
Who knew that little Spuds were so versatile?
Digging Into Nutrient Content
Those of you who have attended my classes, have probably realised that I seldom peel potatoes (unless I’m making mash). This is because many of the nutrients (specifically Vitamin C, Folate and Potassium) are found in or just under the skin, not to mention that potato skin is high in fibre which is great for gut health and assists peristalsis.
Potatoes are high in carbohydrates, contain some high quality proteins as well as antioxidants and the aforementioned vitamins in the skin. Potatoes rate high on the glycaemic index (they quickly convert into sugar in the blood stream), and thus are unsuitable for diabetics.
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Potatoes should be eaten in moderation as part of a balanced diet. On any plate of food, only 25% of the food should consist of carbohydrate. If that carbohydrate is fried in oil, like potato chips/fries, then the amount should be less than 25% due to the risk of obesity (this varies depending on age, activity level, lifestyle and individual metabolism).
The way potatoes are prepared affects their nutrient content:
BOILING – potassium and vitamin C are leached into the water.
BAKING – retains most nutrients plus potato is eaten with nutrient skin on.
MICROWAVING – this method of cooking preserves the maximum number of nutrients, especially if potatoes are eaten with the skin on, as no water is used and the cooking time is generally shorter than when other cooking methods are used.
Supreme Bacon & Potato Bake
Creamy and delicious this bake makes the perfect flavour-filled, hearty main or side dish. Serves 4
Ingredients:
- 4 – 6 medium sized potatoes – scrubbed & sliced thickly (peeling is optional)
- 4 – 6 slices of bacon (remove fat and cut into squares)
- 1 large onion – chopped finely
- 10 ml mixed herbs
- 185 ml cream
- 125 ml milk
- 65 ml boiling water
- 1 chicken stock cube (or 5 ml stock powder)
- 2.5 ml paprika
- Salt and ground black pepper
Large deep sided oven proof dish with lid (or use foil) – greased well.
Oven 200⁰ C – middle shelf
Method:
- Prepare potatoes (slices should be about 5mm thick).
- Place half the chopped onion into the greased, heat proof baking dish.
Arrange potato slices, overlapping in a single layer on top of the onion (use up any odd shaped pieces of potato in this lowest level). - Continue arranging potato slices over the onion – make overlapping
rows or a spiral depending on your dish shape. - Sprinkle the bacon pieces, remaining chopped onion and mixed herbs over the top layer of potato. Season with salt and pepper.
- Mix the stock cube into the boiling water until dissolved.
Add the cream and milk so that all the liquids are combined. - Pour this liquid mixture evenly over the top of the potato bake.
- Sprinkle with paprika.
- Cover dish well.
- Bake at 200⁰ C for 1 hour.
- Remove lid or foil and allow to cook uncovered to brown for 15 – 20 minutes.
- Serve hot with vegetables or a crisp salad.
