1. Potatoes There is not just one kind of potato.
Just like apples and tomatoes, there are many varieties.

2. To make it simple, potatoes can be divided into floury or waxy types
Varieties of potatoes

3. Floury potatoes Waxy potatoes (the most popular type in this country)
Such as King Edward & Maris Piper
Waxy potatoes
(the most popular type on the Continent)
Such as Desire & Charlotte
Are good for:
Baking and mashing, also for chips
But crumble when boiled
Remain firm when boiled and make good chips
But do not mash well

4. Potato Nutrition:
Potatoes provide lots of starch - the best way to get your energy needs
They are unusual for starchy foods because they are a good source of Vitamin C
They also contain some protein and small amounts of calcium, iron and Vitamin B
Did you know that the advice to eat potatoes with their skins on isn’t just about the fibre from the skin. The few millimetres just below the skin contain most of the potato’s vitamin C content.

5. Buying, Storing and Using potatoes
Buy even shaped, free from dirt potatoes that have no blemishes, green patches or root growth
Do not store potatoes in plastic bags
They will sweat and rot!
Store in paper bags or sacks
Store in a dark,cool and dry place
Light turns them green. The green parts are poisonous
1/2 kilo or 1 lb of potatoes will provide between 3 and 4 portions for a main meal

6. How potatoes are used: Potatoes are eaten at: 1. Breakfast
2. As a snack
3. As part of a main meal
If potatoes are cooked in fat, they absorb the fat. The smaller the piece of potato - the larger surface area - the more fat is absorbed

7. How potatoes are combined with other ingredients:
Potatoes are used as a thickener in soups and sauces - as well as for flavour
They are creamed or sliced to make a topping for a pie or stew
They are mixed in with other ingredients in a stew or curry

8. How potatoes are combined with other ingredients:
They are added with meat or vegetables as pie fillings
They are mashed and mixed with other ingredients to make cheaper products such as fish cakes
They are mashed and mixed with flour and fat to make pastry, bread and potato cakes