Scottish Food | Tatties

As long as you’re not a follower of the Atkin’s Diet or one of those aliens in a well-known instant mash advert, potatoes are considered incredibly nutritious and an important staple of the Scottish diet.

They are low in fat, bursting with minerals and Vitamin C and, served with their skins on, are a good source of fibre. Potatoes are one of the main crops in Scotland with over a million tonnes being produced annually.

To make the most of them, you need to select a variety best suited to the way in which you want to cook them. Waxy potatoes are good at staying firm and keeping their shape when boiled, for example, while floury ones are better for mash or for adding a crunchy edge to roasters. Good all-rounders include King Edward, Maris Piper and Desiree which should be removed from plastic bags and stored in a well ventilated container to avoid greening.

Even chips aren’t necessarily bad for you as they retain more vitamins than potatoes cooked by any other method. Thicker-cut chips are the healthiest option as they soak up less oil – instead of deep-frying, try lightly coating them in sunflower oil, perhaps sprinkled first with chilli powder for extra bite, and baking them at 200 C, 400 F/ Gas Mark 6 for 45 mins, turning during cooking.
Mince and tatties (usually mashed) are a traditional Scots favourite enjoyed by cartoon character Oor Wullie, for example, while stovies are a great potato-based meal designed to use up the leftovers with onions, vegetables, scraps of meat and gravy.