Potatoes are incredibly versatile. Photo/Thinkstock
Who would have thought that the humble spud was once regarded as both a food and a fashion accessory fit for royalty? Native to South America, potatoes were first cultivated by the Incas about 200BC. The jewel in the crown was the Peruvian purple potato - royally purple inside and
out. When harvested, they were kept exclusively for the Inca kings.
And in 18th-century France, Marie Antoinette made a World of Wearable Art-type fashion statement by parading around the countryside wearing potato blossoms on her expensive dresses.
When most of us think of packet "chips" we tend to think of fatty, salty occasional treats.
But I was recently pleasantly surprised to discover a moreish range of proper chips - 100 per cent natural, gluten-free, GMO-free and hand-cooked in high-oleic sunflower oil. Ned and Mina Smith, the expatriate American couple who run the family-style Proper Crisps operation in Nelson, branded their delights "crisps" to distinguish them from mass-produced "chips". And they are different. I just love them crushed and sprinkled over icecream. The rapport between the salty tang of the chips and the sweetness of the icecream is a taste treat.
The potato is certainly common and a staple worldwide. They are cheap, hardy and easy to grow, and are high in starch, protein and vitamins. They are also versatile. We all love the traditional potato favourites but this week I'm serving up something funky - potatoes with icecream, in chocolate truffles, with squid and in a gluten-free pastry.
