Comments on: The fresh potato and the Swedish obsession with them…

By: Ron

Ron — Wed, 15 Aug 2018 07:15:59 +0000

We're so glad you enjoyed our potato post. Karelian pies are very yummy. Although, my only experience has been with the Finnish version with a rice porridge filling. Your Karjalanpiirakka post for the mashed potato version sound wonderful, one I must soon try. You might also like our post on The Pie Of My Eye- Färskpotatispaj med Spenat fresh potato pie, it's a tasty recipe. Thanks so much for stopping by and commenting.

By: Ben

Ben — Wed, 15 Aug 2018 06:56:31 +0000

I did love those rustic potato pies! They resemble (although being so different) Karelian pies (there are many other names) which are very common in Karelia (Northern part of Russia), Finland, and I think they could be found in Sweden too. Those pies made wih rye crust and several fillings (my favorite is mash potato) were one of my favourite things in childhood. The pies you presented are so different but sound intriguing and delicious. Need to give them a try!

By: Ron

Ron — Thu, 28 Jun 2018 07:48:48 +0000

Thanks Bill. You taught me something, never knew that Topeka was a good place to pick wild potatoes.
Ah, the egg cup. It’s was made not far from here by Höganäs Keramik. Unfortunately, they were acquired by Iittala Group and alas the little blue egg cup is no longer produced.

By: Bill

Bill — Tue, 26 Jun 2018 14:07:22 +0000

What a great post, Ron. Around here potatoes are almost their own food group. In fact… the capital city of Kansas is Topeka, which is a Shawnee Indian word meaning “good place to pick wild potatoes.” (Love the egg cup picture.)

By: Ron

Ron — Mon, 25 Jun 2018 15:29:08 +0000

Karen, what you see in the image is indeed a peel. When making the torte I rolled it out on a hi-temp non-stick baking sheet. Over here we have pre-cut (1/2 pan) baking papers that come in normal and a higher temp one that is non-stick. It’s a bit crinkled, which I supposes helps release your baked goods. Not a sleeve, but that’s a brilliant idea.

By: Ron

Ron — Mon, 25 Jun 2018 15:18:27 +0000

Delicious it was and fun to make.
Frank, I found it interesting as well that the spud arrived late to Sweden. Potatoes were brought in earlier, but they were not grown until later years. For a country that loves potatoes, I found very little history regarding precisely how and when the spud made it here.

By: Ron

Ron — Mon, 25 Jun 2018 15:03:31 +0000

Jersey Royals would be a very close variety to our fresh potatoes and should be wonderful in the torte. My favorite Swedish potato salad is boiled fresh potatoes that you toss into a Swedish style vinaigrette while still hot. Let them cool and soak in the dressing, then cut up the potatoes toss with arugula, sliced crisp radishes, julienned paprika and such.

By: Frank

Frank — Mon, 25 Jun 2018 11:44:41 +0000

Looks delicious, Ron. Comforting and pretty to boot. And funnily enough, though it’s typically Swedish, this torte would be perfectly at home on an Italian table.

Interesting to read that the potato was such as late-comer to Sweden. Had no idea, but then we tend to forget (I do, at least) that the potato was a New World vegetable. That would (partially) explain it, although it still took another two centuries after Columbus to make it up north, it seems.

By: Karen Burns-Booth

Karen Burns-Booth — Mon, 25 Jun 2018 10:18:04 +0000

What a great recipe and perfect for my new potatoes here in N Wales as well as the delicious Jersey Royals which are still about too. I DO love a proper Swedish potato salad, it’s my to go to accompaniment for salmon and grilled meats.

By: Ron

Ron — Fri, 22 Jun 2018 15:46:27 +0000

Today is Midsommar the day in Sweden when the most fresh Swedish potatoes are consumed. I’ll soon be dinning on some boiled in salted water with tones of fresh dill, with pickled Baltic herring, cold beer and of course Akvavit. I’ll have a few for you! Thanks for coming by Tania.