Sentry Page Protection
What to do with 20 Kilos of Potatoes
Our family loves potatoes, but at $2 or more per kilo, they are becoming a luxury. And I've noticed that if I buy a 4 kilo bag from the supermarket, as opposed to the 5 kilo bag I usually get at the market, that they don t keep as well. Oh, and I usually pay $3 for a 5 kilo bag of Desiree potatoes from the greengrocer and this lasts us roughly a fortnight depending on the season and the number of visitors we have.
When I buy a big bag of potatoes, I take them from the plastic bag and put them into a hessian lined wooden box and keep them in the bottom of the kitchen pantry, where it is dark and cool.
I've found that the unwashed potatoes last longer than washed; a grower from Nar Nar Goon in Victoria once told me this was because they weren't handled as much as the washed potatoes and therefore weren't as bruised. They are also usually cheaper and as I usually peel them, the extra cost for washed potatoes just doesn't seem worth it to me.
Potatoes will keep for months if they are stored properly, but it's best to get them either used or preserved as quickly as you can.
There are three ways I make sure to use all the potatoes:
1. Prepare them fresh for the week
2. Freeze them
3. Can them as chunks or wedges
When I buy a big bag of potatoes, I take them from the plastic bag and put them into a hessian lined wooden box and keep them in the bottom of the kitchen pantry, where it is dark and cool.
I've found that the unwashed potatoes last longer than washed; a grower from Nar Nar Goon in Victoria once told me this was because they weren't handled as much as the washed potatoes and therefore weren't as bruised. They are also usually cheaper and as I usually peel them, the extra cost for washed potatoes just doesn't seem worth it to me.
Potatoes will keep for months if they are stored properly, but it's best to get them either used or preserved as quickly as you can.
There are three ways I make sure to use all the potatoes:
1. Prepare them fresh for the week
2. Freeze them
3. Can them as chunks or wedges
1. Prepare them fresh for the week
To prevent waste and save me time during the week, I will often prepare the fresh potatoes for the week on a Sunday afternoon. With our family of five, I allow one large or two medium potatoes each. If they are very small, like chats I will allow three each. I generally peel them and then dice some for potato salad, slice some thickly for potato casserole, and quarter the rest for either baked or mashed potato.
When they are peeled and chopped, I par-steam them for about 15 minutes, cooling them quickly to prevent further cooking. Then they go into Tupperware containers and into the fridge, all ready to use during the week. Potato prepared this way will keep in the fridge for at least 5 days.
They won't take much longer to cook, as they are par-cooked, so put them on when you put on the carrots and peas and they'll all be ready at once.
When they are peeled and chopped, I par-steam them for about 15 minutes, cooling them quickly to prevent further cooking. Then they go into Tupperware containers and into the fridge, all ready to use during the week. Potato prepared this way will keep in the fridge for at least 5 days.
They won't take much longer to cook, as they are par-cooked, so put them on when you put on the carrots and peas and they'll all be ready at once.
2. Freeze them
Potatoes freeze well if they are prepared for the freezer - you can buy frozen chips and wedges, and even frozen potatoes for roasting and frozen mash. I believe if you can buy it frozen, you can MOO it.
To freeze chips, wedges and potatoes for roasting you need to scrub them well (or peel them), and then par-boil them. This simply means put them in a pot of cold water to cover, bring it to the boil and boil them for 5 minutes. Drain them immediately and let them cool. You can then flash freeze them before packaging for long term freezer storage. To use them, cook them from frozen for oven fries. Drizzle them with a little oil, season to taste and cook them on a pre-heated oven tray (makes for nice crisp outside) at 200 degrees Celsius for 20 - 25 minutes.
To freeze mashed potato, prepare the mash the way you normally do. Portion into ziplock bags or use an ice-cream scoop and drop onto a tray and flash freeze them. To use them, let the potato thaw in the fridge, then warm in the microwave or in a steamer.
To freeze chips, wedges and potatoes for roasting you need to scrub them well (or peel them), and then par-boil them. This simply means put them in a pot of cold water to cover, bring it to the boil and boil them for 5 minutes. Drain them immediately and let them cool. You can then flash freeze them before packaging for long term freezer storage. To use them, cook them from frozen for oven fries. Drizzle them with a little oil, season to taste and cook them on a pre-heated oven tray (makes for nice crisp outside) at 200 degrees Celsius for 20 - 25 minutes.
To freeze mashed potato, prepare the mash the way you normally do. Portion into ziplock bags or use an ice-cream scoop and drop onto a tray and flash freeze them. To use them, let the potato thaw in the fridge, then warm in the microwave or in a steamer.
3. Canned potatoes
Canned potatoes are so handy to have on the pantry shelf. I have a variety of pint and quart jars so I have options (remember: ingredients give you options, and canned potatoes on the shelf are a very handy ingredient).
Can them in chunks, in smaller dice, chips and wedges so you have plenty of ways to use them during the year.
I love canned potato for making potato salad, and they make delicious fried potatoes when they are drained and dried, then fried in a little oil and butter. Add some onion or garlic to give them a flavour twist and they'll become a family favourite very quickly.
Can them in chunks, in smaller dice, chips and wedges so you have plenty of ways to use them during the year.
I love canned potato for making potato salad, and they make delicious fried potatoes when they are drained and dried, then fried in a little oil and butter. Add some onion or garlic to give them a flavour twist and they'll become a family favourite very quickly.
Potato Casserole: Use the sliced potato. Layer it in a buttered casserole dish with sliced onion (you can add slice pumpkin too, if you like) and then mix a packet of cheese and leek soup mix with a tin of evaporated milk and pour over. Cover with grated cheese and bake for about 20 minutes, until the potato is cooked and heated through and the cheese has melted.
Roast potatoes: Drain and dry a jar of potato chunks. Place on oven tray, brush with oil (or spray with cooking spray) and sprinkle with seasoning. Bake in a hot oven till crispy, about 15 mins.
Baked potatoes: finish baking them whole, then split crosswise and top with butter, sour cream and cheese or diced beetroot, sour cream and cheese or butter, coleslaw and cheese etc. Use whatever you like and make the potato the meal, not the accompaniment.
Potato soup: In a large saucepan, put some diced onion and a dollop of butter or marg. Add chopped potato. Brown. Add a can of creamed corn and a tin of evaporated milk and enough stock to cover. Cook gently for about 20 minutes. Puree if you like and add croutons and chopped parsley to serve'.
Wedges: Toss potatoes in a plastic bag with some olive oil and a sprinkle of smoked paprika. Spread in a single layer on an oven tray and bake in a hot oven for about 15 minutes, turning once.
With these ideas you'll never waste another potato, and at today's prices, you'll save a fortune over a year!
Roast potatoes: Drain and dry a jar of potato chunks. Place on oven tray, brush with oil (or spray with cooking spray) and sprinkle with seasoning. Bake in a hot oven till crispy, about 15 mins.
Baked potatoes: finish baking them whole, then split crosswise and top with butter, sour cream and cheese or diced beetroot, sour cream and cheese or butter, coleslaw and cheese etc. Use whatever you like and make the potato the meal, not the accompaniment.
Potato soup: In a large saucepan, put some diced onion and a dollop of butter or marg. Add chopped potato. Brown. Add a can of creamed corn and a tin of evaporated milk and enough stock to cover. Cook gently for about 20 minutes. Puree if you like and add croutons and chopped parsley to serve'.
Wedges: Toss potatoes in a plastic bag with some olive oil and a sprinkle of smoked paprika. Spread in a single layer on an oven tray and bake in a hot oven for about 15 minutes, turning once.
With these ideas you'll never waste another potato, and at today's prices, you'll save a fortune over a year!
Related Articles |