Potatoes
Did you know that...
Potatoes are out of this world. They were the first vegetable grown in space. The first seed potato production in space was tested 26 years ago aboard the Space Shuttle Columbia. Potatoes are extraordinary, but they are also one of Australia's most commonly wasted food items. Learn how to buy, store, and cook potatoes and become a zero food waste hero.
Buy
- Choose firm potatoes without many cuts or blemishes. If the potatoes look sad, you can still use them. Check out the recipe below.
- Sprouting potatoes can be planted and grown in containers. They will grow easily on sunny balconies.
Store
- New potatoes are dug young when the skin is still thin, so they are not meant for storage.
- Potatoes that have been harvested after the top of the plant dies can be stored for several months in a cool, dark and dry place.
- When exposed to light, potatoes turn green.
Cook
Korean-inspired scrap potato rosti
Makes up to 1-2 serves, 1 large potato rosti
Picture a giant hash brown glowing golden in the sunlight. Yes, dreams do come true. This recipe is inspired by Korean' gamjajeon', AKA potato pancake. Serve it as a snack, add fried egg or bacon for breakfast or a side with a beautiful salad and fish. You can even use potato peels for this recipe without tainting the flavour! To keep potato peels from other dishes, just store them in the fridge covered in water (so they don't oxidise and go brown) and drain well before you finely slice them to use in this recipe.
Steps
Step 1: Combine 250g mix of grated potatoes and peels, ½ a small grated brown onion, ¼ tsp sea salt, ¼ cup corn flour. Make sure you squeeze the excess liquid from your potatoes. The mixture should be dryish for a crispy result.
Step 2: Heat a medium to large non-stick frypan on medium high heat. Add some oil, then the potato mixture and spread it into a pancake shape.
Step 3: Cook for 5 minutes or so, till the bottom is crispy, browned and set. Flip with a spatula, add more oil and cook the other side. Keep flipping till both sides are golden and crispy.
Step 4: Make a dipping sauce with 1 tbsp soy sauce, 2 tsp white sugar, ½ tbsp lemon or lime juice (can substitute vinegar if preferred) and few slices of onion.
Mix in dipping sauce and serve alongside hot pancake in a small ramekin or bowl. Cut pancake up like a pizza and dip in the sauce. Serve with the soy pickled lettuce.
Storage
Better eaten fresh. Keep your potato rosti in the fridge for 3 to 5 days. Cooked or uncooked mix can be frozen for up to 1 year in the freezer. Uncooked can't be stored in the fridge. It goes brown.
Zero waste tip
Substitute up to half of the potato for other veg or peels in this rosti like carrot, zucchini and daikon radish. Even kids will find it hard to resist the finished veggie hash brown! Any potato can be used for this recipe:* white chats, red-skinned varieties and starchy sebagoes too. Just wash well and brush off all dirt on the skins.
Reference
Recipe by Margaret Sevenjhazi from Bottomfeeder.