Next to rice, wheat and maize, potatoes are the fourth most common crop cultivated in the world. There are many varieties of potatoes, including coloured ones and wild ones.  However, we should be seeking to use diverse types of potatoes to encourage farmers not to lose the many varieties that are not so common.  The Potato Famine in Ireland would have been avoided if diverse types of potatoes had been cultivated, as the blight, which brought devastation to the crop and to the lives of millions, only affected the one type of potato.

Potatoes can be stored commercially for up to a year.  However, only new potatoes should be refrigerated, as keeping other potatoes in a cold environment causes them to deteriorate more quickly. Other varieties should be stored in the dark.  A certain amount of toxicity occurs as potatoes age, as they are related to the deadly nightshade plant. The greening of stored potatoes is a sign of this.  Serious greening should be cut away, but if slight greening occurs most of the toxicity is avoided if the potatoes are cooked over a high heat.

500g potatoes                                      2 stalks of celery

600ml beef stock made with one stock cube

600ml milk                                           15g butter

2 large leeks, cleaned and finely chopped

Salt and pepper to taste

Peel and chop potatoes, and chop celery.  Cover with stock in a large saucepan and bring to the boil.   Simmer gently for 45 minutes until practically disintegrating. Cool a little and blend it till smooth.

Meanwhile slowly cook the finely chopped leek in butter for 5 minutes.

Sprinkle in the flour and stir.  Gradually add the blended soup stirring to avoid lumps. Bring to the boil and dilute with more stock if necessary.  Season to taste.

Boil and mash the required amount of potatoes with butter but not milk.

Put into buttered casserole dish.  Beat an egg, ½ cup cream, pepper and a little grated cheese.  Pour over top.

Put in a medium oven for half an hour. 

IRISH POTATO CAKES

50g butter                                             250g self raising flour

200g fresh mashed potato                     50ml milk

Salt

Heat oven to 200C.

Mix the butter, flour and mashed potato well, add the milk and salt to make a soft dough.

Roll out on a lightly floured surface to ¼ inch thickness and cut into rounds or squares.

Put on a greased baking tray in the middle of the oven for 15 to 20 minutes until risen and golden on the top.

Peel required amount of potatoes and grate them with a coarse grater into a bowl.  Sprinkle with salt and leave for ten minutes.

If very wet, wrap in a tea towel and squeeze out the moisture. For very small amounts this is often not necessary.

Add a little olive oil and pepper and toss in the bowl.

TRADITIONAL IRISH POTATO BREAD

Cook then mash potatoes well. Add salt and butter, then work in enough flour to make a pliable dough.

Divide the dough in two and roll out on a floured surface to form two circles 22cm / 9 inch in diameter and 1/2cm/ 1/4 inch in thickness. Cut each circle into quarters and bake on a hot griddle or pan for about 5 minutes or until browned on both sides.

Some people like to grease the baking surface, while others prefer a light dusting of flour for a drier effect. Serve warm with a fried egg, or butter them for a snack with a cup of tea.

GERALD’S CARAMELLIZED POTATOES

1Put the sugar into a frying pan and cook over a gentle heat until it melts. Add the butter and mix with the sugar.  Toss the cooked potatoes in the sugar and butter and heat gently until they are golden brown.

SCALLOPED POTATOES WITH ONIONS

25g/1 oz butter cut into small pieces

Grease a large oven proof dish well.  Put in a layer of potatoes and season with salt and pepper, and then cover with a layer of onions. Repeat the layers and salt and pepper, finishing with a layer of potatoes.

Pour over the milk.  Dot the top with butter and cover with a lid or piece of foil.

Cook in pre-heated oven (190C/375F for 1½ hours.  Remove the lid for the last 20 minutes so that the potatoes can brown on top.

Pre-heat oven to 220C/400F. Lightly grease 9 x 13 inch baking dish.

In a medium bowl whisk together the pasta sauce and milk.  Spread 1/8 inch sauce in bottom of the baking dish, then layer 1/3 of the potatoes over the sauce. Sprinkle with a tablespoon of parmesan and salt and pepper to taste.

In a separate bowl combine the ham, broccoli and 150g of the cheese. Mix well and spread ? of this over the potatoes.  Then top with another layer of potatoes, followed by the ham, and finally topping all with the remaining cheese and parmesan cheese.

Cover and bake for 45 minutes covered and an additional 25 minutes uncovered reducing the temperature to 175C/350F.  Remove and let stand for 10 to 15 minutes before serving.

POTATOES DAUPHINOISE

Peel and halve onion. Wash the potatoes, leaving the skin on and slice in a food processor with the onion.

Tip into a large roasting tray and season. Grate over ¼ nutmeg, crushed unpeeled garlic cloves and pour in 225ml of the cream. Add torn anchovies and a large handful of grated parmesan.  Add bay leaves and a few thyme lives and a good drizzle of olive oil.  Use your hands to toss it all together.

Put the tray over a medium heat and pour over 200ml boiling water. Cover tightly with foil and leave on the heat.

Give the tray a shake so nothing catches.   Remove the tinfoil. Grate over a layer of parmesan.  Mix some thyme sprigs with olive oil and drizzle it over.

Put into the oven for 15 minutes on the top shelf or until golden brown and bubbling.