Now because of timings in creating our lazy beds we ended up planting all of our potatoes at the same time. We had six varieties: red duke of York (first earlies), Charlotte (second earlies), Maris Peer (second earlies), Maris Piper (early maincrop), Purple Majesty (maincrop) and King Edward (large maincrop). Now the theory is that they should be ready in sequence, which they haven’t all been, and even if they do spread themselves out a bit more, we had 1kg of seed potatoes of each variety so we’re going to end up with a lot of potatoes. An awful lot. We started pulling them up the other week but to be honest we didn’t really think it through and just started pulling up those where the foliage was dying back. We did stop but not before we had a vast haul. My wonderful husband then proceeded to help out (as good husband always do) and started cleaning them ready for use.
It wasn’t until later when I did a bit of reading about homegrown potatoes that I realised we probably hadn’t done the right thing with our harvest if we were wanting a good storage period. The best thing to do is to pull up the plant and harvest any potatoes that are attached.
Then ensure any potatoes still in the ground are still well covered with soil and leave for a couple of weeks for the skins to set. This will make them firmer and better able to withstand storage. Instead, some people, will harvest and let them dry out in the sun. I’ve opted to leave them in the ground.
Now you can, in theory, harvest just what is needed when it’s needed. Or, if you are concerned about possible pest damage, then harvest and store in a dark, cool place. Most people opt for brown paper bags or hessian sacks for this purpose. Then only wash when you are ready to use.
When it comes to preserving potatoes then the freezer is your best friend. Potatoes can’t be frozen raw so they need to be processed in some way first. I’m a big fan of my freezer and tend to do lots of batch cooking for my freezer. So far with our first harvest of potatoes I have done some roast potatoes: parboiled and tossed in flour and lard, then open frozen before bagging, they can then be popped straight into the oven from frozen to crisp up. They make delicious roasties and it’s easy to just take out the number you need.
We’ve also tried doing a potato bake: sliced potato and onion in layers in a dish, then covered in stock (I prefer chicken stock for the taste), season (I use salt, pepper and a little thyme from the garden) then bake until the potatoes are cooked (about 40 minutes). We used purple majesty potatoes for this and have frozen in the dish and covered with foil. When we’re going to use it we will take it out the day before use (or on the day, but then it will take longer to cook) and cover with a sprinkling of cheese and bake for 15 mins. It doesn’t look particularly appetising now, but I promise it is delicious and fairly healthy (without the cheese).
I also love to do a few baked potatoes in the oven when I have space then they can be frozen in foil and either defrosted in the microwave (remove the foil) or the oven relatively quickly for a proper baked potato taste in a rush. What does anyone else do to use up potatoes? I need some more inspiring ideas.