Creating healthy meals for the family without sacrificing the quality of food is my goal. One of our favorite staples is a very versatile potato. We use it to prepare Caldereta and our all-time favorite Chicken Curry. Here are some facts about the potato that I did not know until now:
- A medium-size potato with the skin on (5.3oz) has 26g of complex carbohydrates, 3g of protein, 620mg of potassium and 2g of fiber. It is also an excellent source of vitamin C (30% of DV), and has zero fat, cholesterol and sodium. (potatogoodness.com)
- Potato is the world’s fourth most produced staple – after rice, wheat and maize. (potatogoodness.com)
- In October 1995, the potato became the first vegetable to be grown in space! (potatogoodness.com)
- Potato consists of 20% solids and 80% of water! (vegetablefacts.net)
- The largest amount of potato created from one plant was 370 pounds! This was achieved in 1974 by Englishman Eric Jenkins. (vegetablefacts.net)
A couple of weeks ago, Potatoes USA hosted consumers, entrepreneurs, and mommy bloggers to a cooking demo at The Suite Room in Ayala Mall here in Cebu.
Ms. Reji Retugal-Onal, the country representative of Potatoes USA gave an overview of U.S. Potatoes as well as shared the many nutritional benefits of potatoes and potato dishes.
The highlight of the event was the cooking demo of Chef Paul Sidney Uy together with Chef Karl John Noel. They prepared three dishes using U.S. potato as the main ingredient.
Below are the recipes prepared by Chef Sidney and Chef Karl:
For the Potato Crusted Salmon:
1 cup U.S. Frozen Pre-shredded Potatoes
2 tablespoons Spring Onions sliced
2 tablespoons All-purpose Flour
Salt and Pepper to taste
2 pieces Salmon Fillet skin-off
For the Sauce:
10 grams U.S. Potato Granules
¾ cup Vegetable Broth
Truffle Oil 1 tsp. or according to taste
For the Fruit Salsa:
¼ cup White Onion diced
12 pieces Cherry Tomatoes sliced in half
1 piece Ripe Mango cubed
1 tablespoon Cilantro chopped
1 tablespoon Lemon Juice
1 tablespoon Olive Oil
Salt and Pepper to taste
For the Salmon:
- Mixed pre-shredded potatoes, spring onion, and all-purpose flour in a bowl. Season with salt and pepper.
- Season salmon with salt and pepper.
- Evenly top each salmon with the potato mixture.
- Heat oil in pan. Add salmon fillet, crusted side down. Adjust heat and cook for around 2 minutes until potato crust are golden brown.
- Flip on the other side and cook for 1 minute longer. Be careful not to over-cook.
- Drain on paper towels to remove excess oil and set aside.
For the Sauce:
- Heat vegetable broth on a small sauté pan.
- Slowly add the potato granules while stirring constantly.
- Adjust consistency by thinning out with vegetable broth.
- Add truffle oil. Set aside.
For the Salsa:
- Mix all ingredients in a bowl.
- Serve with Salmon. Plate and serve.
U.S. Potato Pudding
12 pieces U.S. Frozen Hashbrowns
6 pieces Eggs
1 cup Coconut Milk
1 tablespoon Butter
½ cup Milk
1 cup Sugar
2 teaspoon Vanilla
½ teaspoon Salt
1 teaspoon Cinnamon
For the Sauce:
1 piece Mango Flesh cubed
12 pieces Strawberries cubed
½ cup Coconut Milk
- Pre-heat your oven to 350F.
- Add butter to a pan and melt it over low heat. Fry the hashbrowns until a bit crispy on the outside. Place in an oven-proof bowl. Set aside.
- Combine milk, sugar, eggs, vanilla extract, salt and cinnamon in a bowl. Mix thoroughly to combine ingredients. Pour this mixture over the hashbrowns and allow it to be absorbed.
- Baked the potato pudding for 30-45 minutes or until the top is springy.
- Mix all ingredients for the topping. Serve with Potato Pudding.
U.S. Mashed Potato Truffle
250 grams U.S. Dehydrated Potato Flakes made into mashed potato
1 cup Dark Chocolate Chips
½ teaspoon Vanilla
½ cup of the following topping for rolling:
Finely Chopped Nuts
- In a small bowl, add the chocolate chips. Melt over a double boiler. Melt slowly and stir often. When they have melted entirely, stir in the mashed potatoes. Add the vanilla. Stir to combine.
- Place the mixture in the fridge to firm up for 30 minutes.
- Pour your rolling mixture(s) in little bowls and have them ready. Take 1 tablespoon-sized hunks and roll between the palms of your hands. Roll in the desired topping, then place in a baking sheet and refrigerate until firm.
Getting to know U.S. dehy
This is the first time I came across U.S. dehydrated potatoes. I must admit, I usually just cook fresh potatoes, but dehy is quite a remarkable ingredient! I learned that U.S. dehy are made from potatoes grown and harvested in the U.S. and processed under stringent standards of the U.S. Department of Agriculture (USDA) to retain consistency, quality and ensure food safety. Typically, they are made from creamy white-fleshed Russet potatoes. U.S. dehy offers savings in time, money and storage. For one, there is no need to wash, peel and boil them. Instead of a bulky sack, your kitchen space will be taken up by just a box. You can pull the product out and use the desired amount easily. It also has a long shelf life, so you can stock it for up to two years.
I’m excited to start using dehy in my kitchen. If you can’t find dehy in supermarkets, try baking supply stores.
U.S. potatoes (frozen, fresh and dehydrated) are available in supermarkets and groceries nationwide. For more information on U.S. potatoes, visit the Potato Goodness and Potatoes USA websites or like and follow Potatoes USA-Philippines on Facebook.