Product Information - NZ Potatoes

Potatoes are planted after frosts have passed in early spring through to early summer. In warmer regions of New Zealand potatoes can be grown year round.

There are over 26 different potato varieties grown in Balle Bros and all of these can be quite different. Each variety varies depending on the growing region, soil, season, weather and handling.  Different varieties also vary in texture, flavour and shape and hence suitability for your end use.

Potato Varieties in New Zealand

Waxy (Draga, Nadine, Frisia)
Most 'early' new season varieties.  These potatoes are ideal for boiling, salads, casseroles, soups.

General-purpose (Rua, Desiree, Karaka, Moonlight)
These potatoes tend to be general-purpose making them suitable for most end uses.

Floury (Ilam Hardy, Red Rascal, Agria,  Fianna)
These potatoes  are ideal for mashing, wedges, roasting, chips, baking.  

Nutritional Facts

• Vitamin C is an antioxidant that prevents cellular damage from free radicals.   It also contributes to immune system health, helps in the absorption of iron, the production of collagen, and in healing cuts and wounds.
• Nutrient rich, bursting with vitamins and minerals, virtually fat free, containing no cholesterol and when served in their skins are a great source of fibre.
• Potatoes are a good source of complex carbohydrates and unlike other less healthy forms are full of vitamins and minerals in good quantities. They are so high in potassium that they rank in the top twenty in potassium content among the twenty most consumed raw vegetables and fruits. Potassium can lower blood pressure and it is used by the nervous system in sending signals that tell our muscles to contract. One potato has 620 mg of potassium, which is 18% of our daily need.

Growing Regions

Potatoes are grown in all parts of the country with the principal growing areas being Pukekohe (just south of the largest city Auckland), Manawatu (in the Central North Island) and South Canterbury in the South Island.  In New Zealand there are 285 potato growers and the growing area is 10,534 hectares.  Around 500,000 tonnes of potatoes are grown annually. Fresh market potatoes can be grown and harvested all year round.

Customer Tips - How to select and store

Selection
Choose potatoes that haven't got any cuts, bruises, green patches or shoots.
Sometimes you may choose a smooth looking potato over a misshapen one and assume that it is a better product.  This is not necessarily the case as some varieties characteristically have skins which are netted or have eyes in them.

Storage
Store potatoes in a well ventilated cool dark place.
Don't put them in the fridge as the flavour changes will be noticeable.
Always remove them from any plastic packaging, unless they are 'Greenguard' bags which have been manufactured specifically for potatoes.
Handle carefully - even though they look tough they bruise easily.
A heavy paper bag or cardboard box makes a good storage container.
 

Cooking Methods

Since most of the vitamins and minerals in a potato are in the skin, you get the most nutrients when you consume the potato with the skin on it. Potatoes have zero fat, cholesterol, and sodium and when they are first picked have 80% water content and 20% dry content. The key to eating healthy and keeping the most potato nutrition intact is to prepare them adding as little fat as possible.

When boiling or steaming...
Vigorous boiling will cause most potatoes to break up. Once the potatoes have come to boil reduce heat and simmer gently.
For best flavour with potato salads add your dressing ahead of time to allow flavours to be absorbed.

When mashing...
Vary what you add to the mash. Traditional favourites of milk, butter, salt and pepper. Also try combinations of finely chopped herbs, grated cheese, sour cream, olives, capers, sundried tomatoes or sauteed onion, capsicum or mushroom.

When microwaving...
Pierce each potato several times with a sharp knife and place around the edge of the microwave tray.  Use the automatic function for cooking - or allow about 3 minutes on high for each potato.

When roasting...
Cut them differently  - unpeeled or peeled the choice is yours. Country style, Criss-Cross, Hasselback, wedges.  Cut them evenly to distribute the heat and cooking time.
Spray or coat with your favorite oils and sprinkle with flavouring: like fresh herbs, curry or cajun the option is endless.

When baking...
Pierce the skin before baking. Once cooked make two cuts on the top and squeeze the base to push the flesh out.  Alternatively, cut in half, scoop the flesh out mash and mix with fillings. Pile the mash back into the potato and return to the oven for a crispy topping.