Synopsis

In Lowestoft, a factory churns out 450 tonnes of frozen food daily. This article explores the distinctions between waxy and floury potatoes, offering guidance on their ideal culinary applications. It also examines the potato's nutritional profile in comparison to other fruits and vegetables. The story of the potato begins with Spanish explorers and the vision of a resourceful French chemist, Parmentier, who championed this novel crop. Furthermore, it reveals the surprising origin of the potato