Best irish potato recipe: 59 photos
FAQ
A handful of sources detail how potatoes were half-cooked for consumption. Parboiling or half-roasting rendered a potato that was at once half-cooked and half-raw, with the inner core hard to the bite. Potatoes cooked in this way were called potatoes with the moon (an ghealach) or potatoes with the bone.
Traditionally Irish people like a “floury” potato with medium-high dry matter. Most of our popular varieties are above 20% dry matter. These other varieties are mainly white skinned potatoes, the most popular being Maritiema, Cultra, Navan, Nectar and Electra.
Nutritional Value of Irish Potato: Irish potatoes are rich in essential nutrients that support overall health and well-being. They are gluten-free, nutrient-dense and a source of antioxidants. They are an excellent source of complex carbohydrates, dietary fiber, and various vitamins and minerals.
One of the noticeable similarities is that both potatoes have white flesh and are rounded in as much as some Russets are oblong. However, White Irish potato has a white, thin skin while Russet has a thick, rough, dark brown skin with very dry flesh.
The Irish often used the good land to grow things like wheat and corn that they would sell to pay their rent. This left the farmers with a small piece of land to grow their own food. Potatoes took up very little space and were very nutritious. One acre of potatoes could feed a family of four for a year.