Potatoes have three different categories that species of potatoes can fall into: “Waxy”, “floury” and “all rounders”. “Waxy” potatoes have higher moisture content and less starch, which helps them hold their shape better, making them better suited for salads, stews, as well as soups. “Floury” potatoes have a fluffy texture when cooked because of the higher starch and lower moisture content. This makes them best for baking, mashing and frying, however they release a lot of starch when boiled or fried if not soaked beforehand. “All rounders” is ones that are both waxy and floury.
Dutch Cream Potatoes are in the “waxy” category, but they make a beautiful mash with just the littlest bit of salt – No need for butter or cream! These potatoes are large, oval shaped with a waxy, thin yellow skin. The flesh has a rich creamy taste and feel. They’re great for steaming, boiling, baking and roasting.
Originally from Holland, these creamy potatoes are available from December to August and are apparently cheaper here in Australia. Good sources of vitamin C, Dutch Creams also contain potassium, niacin and dietary fibre. With the high starch content, potatoes in general are very filling and have virtually no fat!
Choose potatoes with firm, dry skin and ensure they are not spongy, have no wrinkles or green colouring. Store them in a cool, dark, dry place and use within 7 days. Make sure to wash or peel the potato before cooking.
For the perfect roast potato:
Crisp Crushed Roast Potatoes
900grams Dutch Cream Potatoes
¼ – ½ cup of Extra virgin olive oil
8 cloves of garlic
3 sprig of rosemary without the stems
Clean the potatoes and cut them into golf-ball sizes.
Place them in a saucepan and cover with cold water, adding a bit of salt. Bring to a simmer.
Cook for about 20 minutes or until the potatoes are tender.
Drain and let sit to cool. They can be refrigerated to roast later if desired.
Preheat the oven to 250C.
5 minutes prior to roasting, put the roasting tray in the oven with the oil to preheat.
Add the potatoes to the hot oil, tossing them to coat.
Season with sea salt and pepper.
Cook for 30 minutes, giving it a stir halfway through.
Using a masher or fork, gently crush the potatoes a little until they split slightly.
Roast for another 10 minutes and add the garlic and rosemary.
Cook until crisp.
Serve when hot!
And a lovely baked potato recipe:
Baked Dutch Cream Potatoes
6 Dutch Cream Potatoes
Sea salt flakes
2 rashers of streaky bacon
100ml thick sour cream
1 avocado, finely chopped
Baby herbs to garnish
Preheat the oven to 185C.
Scrub the potatoes clean and prick all over with a skewer.
Place on an oven tray and toss in the salt.
Bake for 45 minutes or until tender.
Cut the bacon into thin strips and fry until crispy. Drain on a paper towel.
Once the potatoes are cooked, remove them from the oven and slice them lengthways, about 2/3 of the way through.
Squeeze the ends to open the potatoes a little and dollop cream onto the flesh.
Top with the avocado, bacon and herbs.