New this year at Sthlm Food & Wine is that the fair, starting this year, makes a tradition of highlighting a Swedish staple. First up is the potato, which this year is dedicated to the Potatislandet area where visitors can taste, buy and learn more about the country’s most important crop. Everything from potato growers to chef and potato expert Stefan Ekengren will be on hand.
– Our Swedish basic staples are a fantastic asset that deserves more attention. They are sustainable, tasty and an important part of both our food culture and future. It feels natural that we start with potatoes, as they have been the country’s single most important crop for three hundred years,” says Frida Berglund, project manager for Sthlm Food & Wine.
The large stand dedicated to potatoes also includes an aquavit bar. There you can match Stefan Ekengren’s potato dishes with aquavit, a drink whose history goes hand in hand with potatoes.
Meet the chef behind the potato passion
Stefan Ekengren, chef at Restaurang Hantverket, is known from both TV and cookbooks – not least for his book Potatoes, which is a tribute to the staple he is most passionate about.
During the fair, Stefan will stand in Potatislandet and cook three of his favorite dishes with potatoes at the center – dishes that you as a visitor can taste. In addition, he will be visiting our large stage where he will share his knowledge, history and inspiration about potatoes.
Taste, discover and be inspired
In Potatislandet, we’ve gathered everything related to potatoes – from flavors to accessories:
- Aquavit bar with OP Andersson – learn more about Swedish aquavit and match the drink with Stefan’s potato dishes.
- Island Chips – discover how chips can be transformed with creative flavors and new ideas.
- KitchenLab – here you will find the best tools to take your potato cooking to new levels.
- Potato growers on site – meet some of Sweden’s potato experts and learn more about different varieties and cultivation.
Stefan’s top five tips for cooking potatoes
1. Choose firm potatoes for mash
A common misconception is that floury potatoes are best for mash. Firm potatoes hold together better and don’t boil as much water in them. This makes it easier to incorporate butter, cream and milk without the mash becoming too loose. The firm potato also gives a less starchy taste to the mash.
2. Floury potatoes give crispy results
Floury potatoes are best for French fries, chips, patatas bravas and oven-roasted potatoes. They have a higher starch content and lower water content, resulting in a crispier surface with a fluffy interior.
3. put the fresh potatoes in boiling water
Fresh potatoes and delicatessen potatoes should be put directly into boiling water. It provides more even cooking and preserves the nutrients better.
4. Scrub the potatoes instead of peeling them
By scrubbing the potatoes, instead of peeling them, more flavor and nutrition is retained. Scrubbing also makes it easier for the salt to penetrate the skin when cooking.
5. Find the right saltiness and stick to it
For boiled potatoes, saltiness is crucial. Find your perfect amount of salt and stick to it for every cooking session. One tablespoon of salt per liter of water is a good benchmark to start with, which is enough for about one kilogram of potatoes.
See you in Potato Land!
We are really looking forward to sharing our passion for potatoes with you. Come and taste, learn something new and get inspired by a product that deserves all the attention. Whether you are a hobby chef, a potato chip lover, a curious foodie or just a potato lover – come!
Potato Land is open Friday and Saturday, November 7-8. Closed on Sunday.
