Potato solution to world - and family - hunger (+recipe)

Riverstone chef Bevan Smith shares his favourite recipes.

With 2008 declared The Year of the Potato by the United Nations General Assembly, it seems only fitting that we should take advantage of this age-old vegetable and make use of its versatility and simplicity.

As we all know, the humble spud has been around forever.

It originated in southern Peru and was introduced to Europe in the mid-16th century, becoming one of the world's most important food staples.

Although central to everyday life, the potato was also an unstable crop due to its lack of genetic diversity and was therefore vulnerable to disease.

Throughout history there have been numerous potato-crop failures, with the great potato famine in Ireland the most notorious.

Despite these early setbacks, the potato is still universally popular and nowadays modern, high-yielding potato crops are viewed as the solution to world hunger.

Potatoes generally fall into three groups: floury, waxy, and those in-between (all-purpose.) Floury potatoes such as Agria are excellent for mashing, roasting or chipping, and waxy varieties like the new-season Jersey Benne or Tiffany are best for salads and soups.

All-purpose potatoes will live up to most tasks; Desiree, Karaka and Red Ruby are all popular all-rounders.

There are also hundreds of heirloom potatoes grown around the country by the home gardener, and native potatoes such as the vibrant, purple Maori potato are making a comeback.

Keep a look-out for these new varieties at your local farmers market and experience the diverse taste of smaller, organic crops.

Perfect comfort food for this time of year, potato gnocchi is easy to prepare and works well with braised meat, pasta sauce or roasted vegetables.

We serve ours with slow-cooked Totara Hills venison and fresh thyme, a dish proving to be a hit.

Sautéed potatoes could not be easier and teaming them up with hot-smoked salmon, rocket and creme fraiche brings new meaning to fast food.

A good old-fashioned potato salad makes a great meal on its own or as side dish for barbecues, grilled meat or poultry.

Potato and bacon salad

Serves 4

800g Red King, Desiree potatoes
20ml Champagne or white wine
vinegar (optional)
250g bacon, thinly sliced (Bevan Smith uses
free-range bacon from Havoc)
half bunch parsley, picked and washed
half cup spring onions, chopped
half red onion, thinly sliced
100g homemade or
quality mayonnaise
1 teaspoon wholegrain mustard

Wash and boil the potatoes with the skins on until just cooked.

Remove from heat and allow potatoes to cool slightly in the cooking water.

This will prevent them from drying out.

Drain and peel while still warm.

Slice into halves or quarters depending on size and douse with vinegar.

This will absorb into the potatoes while they are still warm.

Grill bacon until crisp and add to potatoes along with all remaining ingredients.

Gently mix together and divide between six plates.

Potato gnocchi

Serves 6

1kg Agria potatoes
150g strong flour
50g Parmesan (optional)
1 egg, beaten
salt, pepper and ground nutmeg to taste

Wash and boil the potatoes with the skins on until just cooked.

Wash and boil the potatoes with the skins on until just cooked.

Drain and peel with a paring knife while still hot. (If the potatoes are not hot when peeled they can become gluey when mashed.)

Mash or pass potatoes through a mouli, make a well in the centre and season.

Add egg, Parmesan and flour and mix together as you would scone dough.

It is important not to overwork the mixture.

Divide dough in half and roll out, on a floured surface, into two 2cm-thick lengths.

Cut through dough on the angle using a sharp knife or dough scraper.

For a clean cut, sprinkle a little flour over the dough before cutting.

Gently place gnocchi on to a tray and blanch in a large pot of salted boiling water.

The gnocchi will sink but rise to the surface when almost cooked.

Cook for one more minute and remove with a slotted spoon.

Chill in iced water, drain and toss in olive oil to prevent them sticking together.

To serve, place gnocchi into a hot ovenproof non-stick pan with one tablespoon of olive oil.

Avoid stirring the gnocchi in the pan as you can damage the crust.

When a good colour is achieved, turn gnocchi over and place into a 180degC oven for 4-5min.

Serve immediately with braised meat, pasta sauce or roasted vegetables.

Sautéed potatoes with hot-smoked salmon, rocket and creme fraiche

Serves 6

500g Agria potatoes
1 side hot-smoked salmon (800-900g)
500g rocket
1 small red onion, thinly sliced
half bunch parsley, picked and washed
extra virgin olive oil
salt and pepper
120g creme fraiche
juice of half lemon
1 teaspoon wholegrain mustard

Drain and peel with a paring knife while still hot.

Once potatoes are cool, slice into 1cm-thick rounds and sauté in a hot frying pan with a little olive oil until nicely coloured on both sides.

Set aside and keep warm until ready to serve.

Prepare salmon by removing the skin and any bones.

Gently break into 12 pieces.

Place red onion, parsley and rocket in a bowl with lemon juice, mustard and a little olive oil.

Toss together well and add salt and pepper to taste.

Divide sautéed potatoes between plates and place one piece of salmon on top.

Plate salad evenly on top and finish with a final piece of salmon.

Serve with a spoon of creme fraiche on the side and a final drizzle of olive oil.