The Potato And Its Relationship With Pies
'What excellent boiled potatoes. Many years since I've had such an exemplary vegetable.' Mr Collins - Pride and Prejudice - Jane Austin.
The 19th of August is National Potato Day, which aims to celebrate the potato as a versatile, delicious and easy to cultivate food that is today enjoyed across the world.
For a humble vegetable, potatoes have a varied and interesting history, particularly here in Britain. Thought to be cultivated in South America as far back as 3500BC, potatoes were brought to Europe in the 16th century by both Spanish and British colonists, who saw the enormous potential in them as an economical and easy way to feed their populations.
The potato was at first regarded with suspicion here in Britain as people associated it with the deadly nightshade plant. It was even thought to have been the creation of witches and devils! Once this initial suspicion faded however, the potato gradually became an increasingly important part of our nation’s diet.
One man who could be said to have done more for the promotion of the potato than anyone in history was the Frenchman Antoine-Augustin Parmentier. An agronomist and pharmacist, Parmentier believed passionately in the potential of the potato and was inspired by a spell in a Prussian prison, during which he and his fellow prisoners were given potatoes to eat. Most of Europe at this stage treated potatoes as animal food and Parmentier became a vocal champion of the potato after his release, even going as far as to stage several publicity stunts aimed at changing the public’s perception of them, including planting a field of them and having armed guards form a wall around it 24/7 so that they would be regarded as high value! His efforts were not in vain as the potato subsequently exploded in popularity in Europe and Parmentier’s name is now associated with several potato-based dishes including Pommes Parmentier, Salade Parmentier and Puree Parmentier.
Today the potato is the main staple of up to 2/3 people worldwide. Here in Britain we are a net importer of potatoes, but our industrious farmers still manage to produce just under 5 million tonnes of them a year!
One of the greatest virtues of the potato is its enormous versatility. Potatoes can be baked, fried, roasted, boiled, mashed or turned into the nation’s favourite snack food, crisps.
Of course, the potato also has a special relationship and association with pies. The famous ‘pie and mash’ combination is a traditional working-class food which originated in the Docks of London. It’s hard to imagine a meal that could sustain a hard day’s work as well as a good hearty pie and mash and the combination is one that shows no signs of disappearing anytime soon, with several famous pie and mash shops still going strong in London and beyond.
Not only are potatoes filling and delicious, they’re also a climate friendly crop, producing much less CO2 than other cultivated foods.
So having hopefully convinced you of the virtue of these terrific tubers, here are 3 quick and easy potato ideas for you to serve with your Yorkshire Handmade Pies.
- Mashed Potato. The classic accompaniment to pies. Simply peel and dice up some good quality potatoes (Maris Piper or King Edward’s are a good choice) and boil until soft. Drain them before putting them through a potato ricer. Mix in some salt and pepper and a generous knob of butter. At this stage you can add other ingredients such as herbs, roasted garlic or even spinach if you choose to do so.
- Boiled new potatoes. A lighter accompaniment to mashed potatoes and perfect for a summer pie meal. Boil some good quality new potatoes (Jersey Royals are outstanding when in season) until cooked through. Add a knob of butter and some chives, dill and parsley.
- Hassleback potatoes. These take a little preparation, but they look and taste fantastic and are a perfect partner for pies. Use medium flour potatoes such as Maris Piper. Place each potato in between 2 wooden spoons on a work surface and slice through the potato down to the wooden spoons, to avoid cutting through the potato. Aim to put in around 15-20 cuts per potato giving an attractive sliced pattern. Season with some oil, salt and pepper and bake in a hot oven for around 50 minutes.
And of course, potatoes aren’t just an accompaniment to pies, they can also be an ingredient. Meat and potato pies have been a traditional meal for many Brits over the centuries, providing a delicious and filling meal after a hard day’s graft.
If you’re in the mood to celebrate National Potato Day, why not try a pie containing potato alongside one of the potato accompaniments above? Our Corned Beef Hash pie is a delightful pie that contains chunks of specially selected potato. Or if your taste is a little more adventurous, try our Chicken Saag and Bombay Potato pie.
*NEW* Corned Beef Hash Pie (6 x 250g) – Yorkshire Handmade Pies
Chicken Saag and Bombay Potato Pie (Pack of 6 x 250g) – Yorkshire Handmade Pies