Storage & Recipes
All varieties should be stored in dark, cool conditions
Potatoes store very well, allowing them to be consumed throughout the year. Store potatoes in a well-ventilated, cool, dark place. Handle carefully – even though they look tough, they bruise easily.
Always remove them from any plastic packaging, unless they are packaged in ‘Greenguard’ bags which have been manufactured specifically for potatoes. A heavy paper bag or cardboard box makes a good storage container.
We pack and sell our potatoes in thick brown paper bags or cartons to ensure they reach you in the best possible condition and it is recommend that you continue to store them in this packaging at home, away from light, heat or moisture. The crisper in your fridge is fine, or a cool dark cupboard.
Later in the season, if kept for some time, the potatoes will begin to grow and you may notice small white sprouts. These are fine to just peel away and will not detract from the edibility of the potato.
Should your potatoes become exposed to light and display green patches, they must be discarded as the green part is poisonous.
HEALTHY WAYS TO COOK POTATOES
The potato is still a staple of the Australian diet, but its place on the Australian dinner plate is slowly declining. It is evident from the nutritional qualities of potatoes that they fit well into a balanced diet, including diets appropriate for weight loss and diabetes. To ensure potatoes remain low in fat make sure you follow healthy cooking techniques. Remember to try and keep the skin on, as the skin contains important antioxidants and fibre.
Oils or fats
- Grill, dry roast, microwave or BBQ on the grilling rack rather than frying
- Use minimal amounts of margarine, oil, butter, lard, dripping and shortening
- Use spray oils, water and/or stock for cooking
- Add herbs, spices, lemon juice, vinegar or low fat sauces rather than fats or oils
- Check the amount and reduce if possible
- Replace with mono or polyunsaturated margarine or oils
- Use moist ingredients such as buttermilk to enhance the taste
- Avoid full cream when cooking
- Instead try evaporated skim milk. For a thick consistency, heat evaporated skim milk and thicken with corn flour
Salad dressings and mayonnaise
- Use fat-free varieties, skim or low-fat yoghurt and herbs
- Use reduced fat varieties
- Try skim or low-fat natural yoghurt as an alternative
- Mature cheese (e.g. cheddar)
- For melting purposes, use a mixture of one part full-fat cheddar to four parts reduced-fat cheddar to improve consistency and flavour
- Combine cottage cheese and low-fat ricotta cheese
- Use skim milk, low or reduced fat milk
- Use low-fat coconut milk or try evaporated skim milk with a few drops of coconut essence
- Separate meat juices from dripping to make a low fat gravy or use powdered gravy mix with water
- Classic mashed potato
- Hasselback potatoes
- Creamy potato bake
- Fennel and potato tart tatin
- German potato salad
- Goat’s cheese, olive and potato bread
- Horseradish potato salad
- Potato and leek soup
- Potato and cauliflower curry
- Potato gnocchi
- Potato salad
- Potato, rocket, artichoke and caper salad
- Bacon-wrapped roast potatoes