We, potato eaters

Sometimes we forget to appreciate the most obvious things. We spend so much time dealing with them that we fail to pause and consider the power of certain products. This is especially true of our old Dutch spud. This national tuber is delicious, versatile and strong. So today: an ode to the potato.

Overseas treasure
But how Dutch are potatoes, really? Funnily enough, not Dutch at all. Explorers brought them by boat from South America to Europe. It should be said, however, that this was not an immediate success. People did not know that only the tubers could be eaten and that the plant’s leaves, flowers and berries were poisonous.

Many fell ill and faith in the potato had almost been lost until one persistent soul dared to try the tuber and successfully incorporated it into a meal. Sailors also eagerly took to potatoes because they keep for a long time and are packed with vitamin C, which kept scurvy at bay. Since then, the potato has become an indispensable part of our culinary heritage.

Into the pan
Today there are more than 300 potato varieties, quite a few of which are exceptionally good for cooking. Take La Ratte, for example: this French beauty has a buttery texture and nutty flavor. Or let yourself be surprised by the brilliantly purple Truffle Potato (or Vitelotte Noir), which, incidentally, does not taste like truffle. And we could go on for quite some time with Roseval, Amandine and many more.

Storing
In a dry, cool, dark place, your spuds will keep well for weeks. They thrive best at around seven to ten degrees. If you store them at room temperature, they will keep for less time. But too cold is not good either, because the starch is then converted into sugar, causing the potatoes to develop dark spots. The storage room or garage is generally the safest place to store them.

Can’t see the wood for the potato plants anymore? Then stick to this rule: the flourier the potato, the softer it becomes on the inside. Ideal for mashed potato dishes or making fries. Waxy potatoes work well in salads or oven dishes. A somewhat passionate vegetable jeweler can then help you choose the most suitable variety. To get you started, we have listed a number of well-known potato varieties for you.

Roseval
With its beautiful pink jacket, Roseval is a feast for the eyes. Delicious baked in the oven with some rosemary or boiled in its skin. This waxy potato also works very well in salads.

Agria
Dutch pride—that is the slightly floury Agria. The large variety was specifically bred for making long golden fries, while the smaller variety is particularly suitable for mashed potato dishes.

Truffle Potato or Vitelotte Noir
This purple spud is a feast for the eyes. This floury potato retains its color, making it ideal for turning into chips or mashing into purée. And as promising as the name may sound, unfortunately this one does not taste like truffle, but has a mild potato flavor.

Make it yourself
Feeling hungry? Check out our recipes for Rijsel-style fried potatoes, the crispiest potatoes, potato cakes or the most delicious fries.