Description
Sri Lankan Varieties – Hilsr, Raja, Lyra, Knapsack, Santa, Kuoni
Up country, kalpitiya, jaffna
South America
Slightly sweet
The vitamin-C present in potatoes can help prevent this disease, caused by a deficiency of vitamin-C. It is characterized by cracked lip corners, spongy and bleeding gums, and frequent viral infections. Since potatoes predominantly contain carbohydrates, they are easy to digest and facilitate digestion. This property makes them a good diet for babies or for those who cannot digest hard food, but need energy. The iron, phosphorous, calcium, magnesium, and zinc in potatoes all contribute to the building and maintenance of bone structure and strength.
Growing wild as early as 13,000 years ago on the Chilean coast of South America, potatoes were first cultivated by farmers in the Andes Mountains nearly seven thousand years ago. Potatoes cultivation of Sri Lanka was started at 1850 by Sir Samuel Baker. In those time potatoes was recommend for up country means more than 3000Ft high above sea level. In the time of governed Sri Lanka by British Government, local vegetables used for export.
Place potatoes in a large saucepan. Cover with cold water. Bring to the boil over high heat. Reduce heat to medium and cook potatoes, uncovered, for 3 to 4 minutes or until tender when pierced with a skewer. Drain. Transfer to a bowl. Combine mayonnaise, 2 tablespoons lemon juice, onion and salt in a small bowl. Pour half over warm potato (potato will absorb flavour while still warm). Stir gently with a plastic spatula (this prevents potato from breaking up) to coat. Cover with plastic wrap and set aside to cool. Heat a non-stick frying pan over medium heat. Spray with oil. Add ham and cook for 3 to 4 minutes or until golden. Set aside to cool. Add ham, basil and remaining dressing to potato. Stir gently to combine. Season with salt and pepper.
