Speaker 1: Hi.
Speaker 2: I'm Georgie from George's Harvest at South Novel Market, and
Speaker 2: I am a potato expert.
Speaker 1: Special people that specialize in very special things.
Speaker 3: Now I'm excited.
Speaker 4: I've been trying to get this expert in for a
Speaker 4: long time and we are entering the season for it.
Speaker 5: Georgie, good morning, Welcome to the show.
Speaker 3: Good morning. All right, So a potato ex potato?
Speaker 5: What makes you a potato expert.
Speaker 2: I've owned Georgie's Harvest at South Moberl Market for the
Speaker 2: last fourteen years, and our key specialty is potatoes.
Speaker 3: We have up to twenty three different types.
Speaker 5: I know different times.
Speaker 3: Yeah, I know.
Speaker 4: I met Georgie when I was doing the Today Show
Speaker 4: and they said can you go do a cross on potatoes?
Speaker 4: And I asked, are you kidding? And I got there
Speaker 4: and I was like, oh, this is a potato wonderland.
Speaker 5: Yes, How did you get into it? Wow? I just
Speaker 5: woke up one day and like, I'm going to sell potatoes.
Speaker 2: I went to Chefs that which is across the road
Speaker 2: to my cake stand for a business that idea that
Speaker 2: I had, and I walked through South Mobile Market. The
Speaker 2: business was for sale. The GM said come by it
Speaker 2: and I bought a potato store. Literally, I sold litigation
Speaker 2: support before this, so I was a business development manager.
Speaker 3: Quite the career change, it genuinely is so.
Speaker 2: Yeah, So I went from selling photo copying to selling potatoes.
Speaker 3: It's true story.
Speaker 5: Let's get potato.
Speaker 3: It's roast potato season.
Speaker 2: It is roast potato season, but it's also potato season
Speaker 2: because our vatorium farmers have come on board. So if
Speaker 2: you came last week, I had eleven varieties, then the
Speaker 2: next week I had thirteen. This week I should have
Speaker 2: about seventeen, and then wow, in about a week's time,
Speaker 2: I'll have twenty two.
Speaker 1: When you say different varieties, so there's a different potato
Speaker 1: that's suited for different ways of cooking.
Speaker 2: So for a mashed potato, we normally would recommend a
Speaker 2: Virginia Rose or a Maris Piper.
Speaker 3: The dirty about them, well then most all dirty.
Speaker 2: And sometimes we washed it, but they are all dirty.
Speaker 3: Washed them unwashed. Having said that, I'll be fair to you.
Speaker 2: In the supermarket, they actually are called dirty potatoes, thank you, yes,
Speaker 2: but not in my store.
Speaker 4: Now, Georgie, why are those what is the mashed potato?
Speaker 3: The best ones? Again?
Speaker 2: Okay, so there's two things about potatoes. There's white fluffy
Speaker 2: and yellow waxy. So a white fluffy potato will cook
Speaker 2: really fast and go soft so it's easy to mash.
Speaker 2: Then you have a yellow potato that holds its shape.
Speaker 2: So when you go to fancy restaurants, you'll see the
Speaker 2: long kiffle potatoes, yes, holding up like a long potato.
Speaker 5: Finger.
Speaker 2: Yes, And they're actually called fingling potatoes. And so there's
Speaker 2: a yellow and waxy and will hold their shape, so
Speaker 2: you'll have them in salads or if a chef uses them,
Speaker 2: he'll pre boil them for a crunchy roast for a Yes,
Speaker 2: but you have to pre boil this one. This is
Speaker 2: called the maras pipo. It's an English variety and it
Speaker 2: will go really soft and fluffy and will give you
Speaker 2: a crunchy boast.
Speaker 5: Is that the one that uses spud bar?
Speaker 2: Spudbar would use lots of different potatoes because it's the
Speaker 2: seasonality of them. But yes, this is a spud bar
Speaker 2: kind of potato.
Speaker 5: What a McDonald's use for chips?
Speaker 4: Yeah?
Speaker 2: What's the best chip for a I actually didn't bring
Speaker 2: it in and in your waiting room, I should have
Speaker 2: brought it in.
Speaker 3: It's actually called the Russet burbank.
Speaker 5: Yes, they did great work, don't they.
Speaker 2: So Russa Burbank was the official potato for thirty years,
Speaker 2: but then they had a couple of glitches in the system,
Speaker 2: and they've just migrated towards an innovator. One oh one
Speaker 2: characteristics of that is white and fluffy.
Speaker 5: We've forgotten about the cousin.
Speaker 4: Where do you sit on the sweet potatoes? Sweet potato?
Speaker 5: Potato?
Speaker 2: Yak is the purple on the outside, white on the inside, sweetato.
Speaker 2: I'm not on the sweet potato tapes. I stuck three
Speaker 2: different colors, but I'm not on their team. So no,
Speaker 2: they're not as versatile.
Speaker 4: No, sorry, all right, okay, let's simplify this sweet potato
Speaker 4: ch I'm cooking this week. Yes, I'm cooking a roast
Speaker 4: and I want to make crunchy roast potatoes.
Speaker 3: What just one type of potato I should get?
Speaker 5: And the technique, King Edward?
Speaker 2: Chop them up, boil them, let them go cool and dry,
Speaker 2: put a fat in them. Toss them in the fat
Speaker 2: fat so like a gee or a.
Speaker 3: Fat or goose fat?
Speaker 5: Is that the weird in the wife? My favorite is
Speaker 5: a scarlet potato.
Speaker 2: Yes, yes, so I am your friend. I am literally
Speaker 2: your friends. I have the world's easiest recipe for a skulp.
Speaker 2: I can't Nicholas. They're always there.
Speaker 5: And can you get them in the supermarket.
Speaker 2: Sometimes depending on the time of year and which farmer
Speaker 2: they're working with.
Speaker 3: George, it's yellow and.
Speaker 2: It looks a bit yellow if it's washed on the
Speaker 2: out side, and you can see the yellowness from the outside,
Speaker 2: so it's not a white, stark potato.
Speaker 3: It's more a yellow tone. And what do you do.
Speaker 2: It's really easy, So cheese and peel them, chop them,
Speaker 2: hand chop them, don't mandolin them. If you mandolin them,
Speaker 2: they'll stick together and the cheesiness doesn't go thrue. So
Speaker 2: hand chop your potato into slices, put it in the
Speaker 2: baking dish.
Speaker 3: Put too much.
Speaker 2: Cream in there, and then a bit more cheese than
Speaker 2: you're comfortable with, a bit of salt and pepper stir.
Speaker 3: Put them in the hour.
Speaker 2: That's a tough flat, so if you wanted to go there,
Speaker 2: you could, But if you're just doing a basic gratin.
Speaker 2: It's my go to see Mitch a dish and it's
Speaker 2: always the first thing that finishes. It's very easy Okay,
Speaker 2: it's just cream cheese potatoes.
Speaker 3: Literally, that's it.
Speaker 4: The potato we must buy if we want to make
Speaker 4: a mashed potato.
Speaker 5: Tonight's important.
Speaker 2: So today I would say, you do a Virginia rose.
Speaker 2: And if you're in a supermarket and then you're not me,
Speaker 2: it's a desiree kind of looking. So it's the red
Speaker 2: on the outside in potato.
Speaker 3: Wonder what you did?
Speaker 2: And if you're not coming to my business, desert needs
Speaker 2: cheese red potatoes. The red potatoes are the waxes. So
Speaker 2: member yellow.
Speaker 3: Desiree life.
Speaker 4: Oh what I'm going to think of when I want
Speaker 4: to make mashed potato.
Speaker 3: I'll be desiraining.
Speaker 1: I'll be in the supermarket in a couple of days.
Speaker 1: And what's a bit I see someone singing that. Okay,
Speaker 1: did you hear the potato law.
Speaker 3: We're never going to forget now. Ash in the mash.
Speaker 4: I'm a sort of like a sometimes butter, sometimes milk,
Speaker 4: sometimes just.
Speaker 5: A bit of everything. What do you what should you
Speaker 5: put in there?
Speaker 2: So if you've come to my store, you don't actually
Speaker 2: have to put a lot of anything.
Speaker 3: This potatoes taste that good.
Speaker 2: But I've been having this debate in the store, this week,
Speaker 2: and to make a correct parish mash, it's actually, if
Speaker 2: you have two hundred grams of potatoes, you need two
Speaker 2: hundred grams of butter.
Speaker 3: That's a lot of two hundreds of milk. I've never
Speaker 3: done it.
Speaker 2: I didn't realize I've actually never done it because I
Speaker 2: would never put that much butter in. But a proper
Speaker 2: paris mash is too his equal parts. I don't recommend
Speaker 2: that we've forgotten something.
Speaker 5: No, the humble potato.
Speaker 4: Cake, Oh, how do you make a potato cake, because.
Speaker 5: They're always so big? Is the potato that big?
Speaker 3: The potato is that big? And potato inside isn't that?
Speaker 2: No, it's either traditionally, like if you go to a
Speaker 2: fish and chip shop, you're going to either get a tobago,
Speaker 2: which is what you call the dirty potatoes.
Speaker 3: Or a Russet. Oh, rassa, I've got a Greek uncle,
Speaker 3: because I'm so the russe. It's also've written it Down's
Speaker 3: good for the French fry.
Speaker 2: Yes, it's fluffy potato. So my uncle, when I bought
Speaker 2: my store, he was a fish and chip shop guy,
Speaker 2: and he comes in and he goes Tobago's and I said, Uncle,
Speaker 2: I have twenty four potato now Sobago it's only.
Speaker 5: Grown in western Victoria. That's the potato country.
Speaker 2: Yes. Currently most of my potatoes are coming from Trent Them. Yeah,
Speaker 2: we have some cool climate. Yes, we have some Pacingham
Speaker 2: and then at Christmas time we go to Tasmania and
Speaker 2: so there's a north northern type and the southern type
Speaker 2: of potato.
Speaker 3: Georgie.
Speaker 4: Yes do you always must you always peel a potato
Speaker 4: your skin come in handy because it seems like a
Speaker 4: huge amount of waste.
Speaker 2: It depends on you do anything with this compost hand
Speaker 2: so you can do skin crust. So you hollow out
Speaker 2: the potato and then you squish the skin and then
Speaker 2: you deep bry the skin.
Speaker 5: Us to have that at Sizzler.
Speaker 3: Put in it there was baking. Yes, it is great
Speaker 3: eat potatoes and you.
Speaker 4: You don't have to thee How good is South Melbourne market.
Speaker 2: Some of the market is amazing. The produce that all
Speaker 2: my neighbors bring to market is absolutely fantastic.
Speaker 3: It's fresh.
Speaker 2: You're supporting small businesses, you're supporting small farmers.
Speaker 1: We're so lucky that we're just down the road. Well
Speaker 1: Thenvous studios are on Clarendon Street. I go there every
Speaker 1: Friday after the show to stock up for the weekend.
Speaker 4: Does it annoy you when people buy potatoes from other people?
Speaker 2: Yes, and I try not to look like I can
Speaker 2: see it in your bag and I look the other way.
Speaker 3: Yes, it does.
Speaker 1: Well when you go there, maybe stop by Georgie's Harvest
Speaker 1: first so you're not judged at South Melbourne Market, Georgie,
Speaker 1: our potato expert.
Speaker 5: Thank you so much for coming.
Speaker 2: In this morning.
Speaker 3: Very much. Oh my god, I'm so hungryson Lauren, Lauren,
Speaker 3: wake up feeling good.
Speaker 5: Follow them.
Speaker 4: I'm on the socials.