Cooking up treats with the humble potato
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Floury

 
Floury

Big in size and big on starch, these potatoes change texture easily when cooked, so these are the sort you use for mash, soups and lower-fat chips (they don't absorb the oil very easily).   

King Edward: This floury potato has white skin with pink coloration and cream to pale yellow flesh. It's a main crop variety and is excellent for baking, chipping, roasting
and mashing.

Bintje: Oblong-shaped with shallow eyes, yellow skin and flesh, bintje potatoes come from The Netherlands and are very popular. They make great soups, chips and mash.  

Sante With a light yellow skin and flesh and a dry, firm texture, this versatile potato is fantastic for boiling, roasting, making chips and wedges.  




  
  


Sarah Horrocks
01/04/2009
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