POTATO RECIPES

 

                                   

 

 The potato is a root vegetable, native to the Americas, a starchy vegetable of the plant Solanum Tublerosum.  Wild potatoes originated in  Peru and could be found throughout the Americas from  Canada to Chili. 

Potatoes we domesticated approximately 7.000 to 10,000 years ago.  They were introduced to Europe during the 2nd half of the 16th century by the Spanish.  Today they are a staple food in many parts of the world and are a large part of the world's food supply.  In 2014, potatoes we the 4th largest crop after corn, wheat and rice.  There are now 5,000 different kinds of potatoes.  

It is an essential crop in Europe where the per capita production is the largest in the world.          

 

 

 

                                                      POTATO SOUP

 

1 kg (2 lb) of potatoes, boiled in salted water, 4 cups of water reserved

1 onion, peeled and grated

1 garlic clove, peeled and mashed

2 rashers of bacon, extra fat discarded and finely chopped

 2 tbsp olive oil

Salt and freshly ground pepper and grated nutmeg to taste

500 ml (2 cups) cream

2 tbsp chopped chives

 

Sauté the onion, garlic, and bacon in olive oil until the onion is tender. Mash t0he potatoes and sieve them back into the saucepan with the cooked onion, garlic, and bacon, and season with salt, pepper, and nutmeg to taste.  Pour in the reserved water and bring to a gentle simmer. Serve with hot cream and sprinkled with chopped chives.

 

 

                                             POTATOES AU GRATIN

 

 1 kg (2 b) potatoes, peeled and sliced

250 ml (1 cup) melted butter

500 ml (2 cups) heavy cream

1 cup finely grated Parmesan

1 cup thickly grated Emmenthal

Salt, if necessary, freshly ground white pepper and grate nutmeg to taste

 

Place the potatoes into a large Pyrex dish, season with a little salt, and pepper and grated nutmeg. Drizzle with melted butter, sprinkle with the two kinds of cheese and bake in an oven preheated to 180 C (350 F) for ½ an hour or more until the potatoes are tender and the Parmesan and Emmental have melted to perfection.

 

 

                                            POTATOES WITH CREAM

1 kg (2 lb) potatoes, peeled and sliced

Enough tasty chicken or vegetable stock to cover the potatoes

2 garlic cloves, peeled

1 sprig of rosemary

Salt , if necessary, freshly ground white  pepper and grated nutmeg to taste

 

250 ml (1 cup) thick cream

Freshly ground white pepper to taste

1 tbsp chopped chives

 

Boil the potatoes in the stock with the garlic cloves and sprig of rosemary for 15 minutes or until tender.  Strain the potatoes and discard the rosemary sprig and heat the potatoes to dry any possible humidity. 

 

Before serving, pour the hot cream over, taste and add some salt, of necessary and sprinkle with freshly ground white pepper and chopped chives.      

                

 

                                             CRISPY SMASHED POTATOES

1 kg (2 lb) baby potatoes, peeled and boiled  in salted water until tender and drained

Olive oil

Garlic paste

Salt, pepper and nutmeg to taste

 

Arrange the potatoes on a tin, lined with oiled baking parchment. Smash each potato with the bottom of a jar, season accordingly, brush lavishly with garlic paste and olive oil and bake in an oven preheated to 180 C (350 F) for ½ an hour until succulent but crisp.