Baked to perfection, and served with nothing but lashings of butter and a little grated cheese, a lone potato can make for a humble but delicious meal all by itself, or it can serve as a perfect accompaniment, adorned with all the bells and whistles a cook can conjure up.
The Incas revered them and buried them with their dead. Spanish conquistadors in search of gold discovered them in Peru in the 16th century. And today, the granddaddy of all root vegetables is such a key part of our diet that it's hard to imagine life without it. The UK is the eleventh largest potato producing country in the world, and we as a nation get through an impressive 94kg of potatoes per person every year.
Did you know?
The notion that all the potato's nutrients are to be found in the skin is a myth. While the skin does contain around half of the total dietary fibre, the majority (more than 50%) of the nutrients are found within the potato itself. The cooking method also affects nutritional content.
What to look for - and when
The British spud falls into three main seasonal groups: 'Earlies' (available from May to July), 'Second Earlies' (available from July to March) and 'Maincrop' (available from September to May). Across these groups there are two main types, which are identified by their differing texture: waxy and floury. Maincrop potatoes can have a waxy or floury texture; but Earlies (new potatoes) are virtually always waxy in texture.
THE POTATO IS SO RICH IN STARCH THAT IT RANKS AS THE WORLD'S FOURTH MOST IMPORTANT FOOD CROP AFTER MAIZE, WHEAT AND RICE
Floury potatoes are softer and tend to break up easily so are better for chipping, roasting and mashing. Waxy potatoes are great for boiling or in salads, as they're firmer and hold their shape during cooking. The variety of spud you choose will make a noticeable difference, as will the cooking temperature. This is because of changes which happen to the potato's cell structure as it's cooking.
