Savoury summer spuds
The humble potato has long been a staple food for many cultures across the world, and it’s no wonder given its versatility.
From fries to gnocchi, hash browns to oven baked, and dauphinoise to creamy mash, potatoes, or spuds, are found in most kitchens, making it a truly global food.
The potato was domesticated in the South American Andes some 8000 years ago, making its way to Europe in the mid-1500s, from where it spread all over the world. Today the world’s leading potato producers are China, India, Russia and Ukraine, and it is the world’s fourth most important crop, behind rice, wheat, and maize.
New Zealand uses more land for growing potatoes than any other crop, with more than 10,000 hectares grown by 175 commercial growers annually, generating over a billion dollars in revenue.
New varieties are being continually developed, and along with them an almost endless number of recipes and ways to enjoy potatoes. Their versatility means they can easily fit into meals across various personal, cultural, and dietary preferences.
Nutritionally, they are fat-free, gluten-free, plant-based, affordable, and a quality carbohydrate. They are cholesterol and sodium-free, and contain vitamins C and B6, potassium, protein, fibre, and iron.
