Waxy potatoes

 

potato cheese basil salad

Grown a few varieties of potatoes, purple Impulse, red Roseval, pink Corne Gatte, and beige Gold Marie, for their different colours and flavor.

The Irish likes floury potatoes and that are the varieties being sold locally. I do like instead, waxy ones for the texture.

To economise cooking fuel and have cooked potatoes ready to use, I have been steaming a batch every few days, and keep them in fridge, to be used as salad potato, or baked or in soup.

I notice if I steam them and serve right away, they will be floury. But if I leave them in the steamer and rest until cool, the starch will gel and turn into wonderful waxy potatoes, hurray!

 

Potato cheese basil salad

Steamed waxy potato, cut into bite sizse pieces, fresh cheese, season with salt, pepper and olive oil, mix well with a handful of fresh basil.