You are here: HomeSupports & Training
  • Food tourism
  • The story of potato Print Page
  • The story of potato

    When the Irish potato – as the Solanum tuberosum is widely known – was first introduced to these shores in 1586, it was initially thought of as animal feed. But we Irish quickly developed a love of the spud, which can be as delicious as it is nutritious.

    It is an excellent source of digestible protein and potassium, amongst other nutrients of particular dietary importance for active lifestyles. In pre-Famine times, the average Irish male farm labourer consumed about 20 large boiled spuds each per day, washed down with buttermilk for a nutritionally complete meal.

    Meanwhile, more affluent circles exploited the culinary versatility of the potato, creating sophisticated pies and puddings to adorn elaborate dining tables.

    After a recent flirtation with pasta and rice, the Irish are returning to the humble spud, with a 12% rise in consumption since 2011, perhaps recognising that potatoes represent a lower-fat, less processed, more complex and healthier form of carbohydrates.

    Spiced Dublin coddle

    Spiced Dublin coddle

    Quantity Ingredients
    400g sausages
    300g dry cured bacon
    50g chorizo
    500g potato
    100g onion
    2 tomatoes
    30g tomato purée 
    30g fresh oregano
    100ml cider
    1litre chicken stock


    1. Over a medium heat fry the sliced chorizo in a little rapeseed oil to bring out all the flavours.

    2. Add the sliced onion, chopped tomatoes and tomato paste and sweat for another 5 minutes.

    3. Pour in the cider and reduce.

    4. Add diced potatoes and bite-sized sausage.

    5. Top up with the chicken stock.

    6. Bring to boil and simmer until potatoes are cooked.

    7. Add chopped oregano leaves and take off the heat.

    8. Thicken with a little potato starch or arrowroot.

    Did You Know?

    ...that potatoes are one of the few vegetables that people can live on exclusively, being a good source of protein, starch, vitamins and minerals?

    230x100 Padraic-Og Original

    Find out more about the creator of this delicious recipe.

    Read more about Food Champion Pádráic Og Gallagher

    We decided to spice up our coddle a notch with the addition of Fingal Ferguson's fine chorizo, some tomato and a drop of Stonewell medium dry craft cider.

    Pádráic Og Gallagher
    The Boxty House, Co Dublin