It wasn’t till I travelled to Bolivia and Peru that I realised what a narrow range of potato varieties we have in most countries.
They have potatoes of all kinds of colours, (black, purple, yellow, white etc.) and flavours and textures.
Since then I’ve discovered the organic shop at my local fruit markets sells about 230 different kinds of potatoes. Purple congos, black russians, dutch creams, king edwards, pink eyes, pontiacs… I can’t remember the other names.
King edwards are good for roasting, dutch creams are good for mashing. Basically the more waxy ones are for steaming and boiling. Did I get that the right way around?
My parents have always grown potatoes in the garden too. There’s no better way to eat a potato than to dig them up, wash, and cook them yourself, then you really appreciate where it’s coming from.