Potato Washed (per kg)
Store potatoes in a well-ventilated, cool, dark place. Do not refrigerate, as there will be noticeable flavour changes.
How to prepare
Always choose the right variety for the end use; waxy, smooth textured potatoes for boiling, salads, braises and stews; floury, fluffy textures for baking, mashing, roasting, chips and wedges.
Preparation and cooking methods such as peeling and roasting/deep-frying in fat or oil can remove valuable nutrients and greatly increase the fat and energy content of potatoes. Adding toppings high in fat such as butter and sour cream also raises the fat and energy (kilojoule) content of an otherwise low fat food.
Bake, boil, braise, roast, steam, stew, stir fry, stuff.
As potatoes are eaten so frequently in meals of New Zealanders they are an important source of nutrients in the diet. Potatoes are a good source of vitamin C [19mg/150g – 150g is about the weight of a medium potato] because New Zealanders eat potatoes often, they can provide 47% of an adult's daily vitamin C intake. Potatoes are a high in carbohydrate and for this reason are an important source of energy in the diet.
They are a good source of vitamin C, a source of dietary fibre, folate, niacin, pantothenic acid, thiamin and magnesium, and contain potassium. The coloured skin and flesh varieties contain higher levels of phytonutrients. These include phenolic acids (many present in the skin), carotenoids and anthocyanins (red skinned varieties).