How do You say Potato
In 1937, Fred Astaire and Ginger Rogers did a dance number on skates to a Gershwin tune: “Let’s call the whole thing off”. Over the years, the song found its way into the hands of many singers and situations. And, the vernacular became part of American culture. Perhaps the most famous line is “I say potato, You say Potahto. I say Tomato, you say tomahto.” Which begs the question: How do You say Potato? Well, today, it doesn’t really matter. Or, perhaps, it matters greatly. For, today is National Tater day. That pronunciation didn’t make it into the song. For that matter, spuds, tubers, and Irish are other nicknames forgotten here. But, today, we shall not forget this magical vegetable (as opposed to the magical fruit).
We have a love/hate relationship with potatoes. They have a somewhat simple taste. And, they are actually good for you. But, it’s the preparation that gives them a stained reputation. In American restaurants and fast food establishments, the most ubiquitous preparation of potato are the French Fry and chips. Fried in oil, doused in salt, they represented everything doctors cringe over. Carbs, fat, and sodium: The things life threatening diseases like heart attacks thrive on. But, in the heartland, Mashed and baked potatoes are the go to. Americans savor meat and potatoes, which, again, counters the benefits of the potato. Baked potatoes are considered a healthy alternative. But, they eat them slathered with butter and/or sour cream, cheese, and/or bacon. And, they sit on the plate next to unhealthy steaks.
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Outside the English speaking world, How do You say Potato?
When we think of potatoes, images of Ireland, Idaho, Maine, or Prince Edward Island come to mind. We think of potatoes as simple, no frills basic sustenance. But, potatoes go back thousands of years. And, despite being a major staple in European, American, and Western Cuisine, they actually originated in South America. The dumbing down of the lowly spud, and its bland reputation are part and parcel of the American/Eurocentric approach to the vegetable. Still, it’s a vital part of our cuisine despite its role as a binder, filler, or secondary component of a plate.
But, according to archeologists, potatoes date back as far as 10,000 years, originating in the Andes mountains of Peru. And, they still hold a prominent place in Peru, Bolivia, and surrounding countries. The Peruvian word, Papas, remained the name for potatoes even after Spanish conquistadors took over the continent. And, if you really want to know about potatoes, try going to Peru. In the US, we generally use a handful of potato varieties: Russet, white, Yukon gold, red, and maybe fingerlings or an occasional Purple. While a few more varieties are available, that’s what to expect in your local supermarket or restaurant. In comparison, Peru has about 4,000 varieties. That’s a different potato every day for over 10 years. So, potatoes are anything but plain and ordinary. Or, should I say, Las papas están lejos del inglés común y corriente?
Even in booze, is potato
How do you say Potato in Russia? You may think vodka. But, as Stephen Colbert revealed repeatedly: Is Potato. Yet, Russia is not the only place to make potato based liquor. In fact, most vodkas aren’t even made from potato anymore. The Polish “Chopin” still is, as well as the Idaho Based “Blue Ice” and Swedish “Karlsson’s”. Still this is only part of the many applications. In Peru, they make Tocosh which is more a medicinal preparation of fermented potato juice. They also have their own variation of vodka produced by Destileria Espiritu Andino. And, the Irish have a potato based booze called Poteen (or Poitin), not to be confused with the famous poutine of Canada.
Are you surprised that the Irish have a potato based liquor? Really? That wasn’t a hard one to figure out. But, in the middle of the 19th century, that wasn’t the case. A dearth of potatoes resulted in millions of deaths in Ireland. So, if you think potatoes aren’t important, try saying that in Dublin, Donegal, Wexford, or Cork. This shows how great potatoes are. They started in the Andes, and made it thousands of miles across oceans to become the most important crop in a foreign country. No wonder the Irish have a reputation for drinking so much. They couldn’t figure out that they could eat other things than potatoes, that aren’t even native to their country? Or was it the drinking that caused them no to realize there were other crops? Of course, what really happened was far more complex. But, that is now the reputation of Ireland.
It may be popular. But, is it good for you?
Let’s call the whole thing off has such staying power in America, in part, because Potatoes and tomatoes are the most popular vegetables in the country (Yes, we know, tomato is a fruit). Potatoes don’t quite break the top 10 most planted crops. But, they are everywhere in the states. Over half the restaurants in the country have french fries on the menu. You can’t walk into a grocery or convenience store without seeing bags of chips. And, as mentioned above: meat and potatoes are, well, the meat and potatoes of the American diet. While many countries in the world value rice as the predominant starch, potatoes are our base for most American food. The cliche question of “do you want fries with that?”, almost always results in a yes or HELL yeah.
As mentioned, the usual preparation of potatoes garners a bad name: Fries, mashed, or chip. They are fatty and largely unhealthy. But, potatoes are actually pretty healthy on their own. Yes, they are high in carbohydrates. But, they also have moderate amounts of fiber and protein. They are low in fat. And, they pack a lot of nutrients, like vitamin c, B6, Folate, manganese, magnesium, Potassium, Niacin, and Phosphorous. Potatoes also contain some anti-oxidants which can fight off cancer. The starch in potatoes is classified as “resistant”, which means they may actually help fight diabetes and regulate blood sugar. This resistant starch also aids in digestion when it reaches the large intestine as well. Potatoes are gluten free. And, they are filling, which could be a good thing when dieting. But, this is all countered by fatty preparations.
So, let’s get our potato on.
Don’t forget, with thousands of varieties, you can live on potatoes for decades. Unfortunately, most people only take their taters a handful of ways, like the beloved tater tot. While there is a distinction between yams or sweet potatoes and regular potatoes, for our purposes, the term still applies. Is it a tuberous vegetable dug up from the ground with a lot of starch and potassium? Okay, eat it. So, to celebrate national tater day, we present a handful of recipes for your handful of spuds.
Bon apetit!
Sweet Potato and Date Hash (Vegan)
Ingredients
- 4 Cups Sweet Potatoes, Cut into 1/2 inch Cubes
- 1 Cup Sweet Onion, Diced
- 2 Cups Brussel Sprouts, cut in 1/2
- 1 Cup Fresh Grilled Corn, cut off the Cob
- 1/2 Cup Medjul Dates, cut into 1/4 inch cubes
- 1 Cup Orange Juice
- 2 Tbsp Chopped Fresh Basil
- 1/4 Cup Coconut Oil
- Salt and Pepper to taste
Instructions
- Spray fresh ears of corn with pan Spray. Grille over high heat until cooked (about 5 to 10 minutes). Allow to cool. Then cut the kernels off the cob.
- Heat Coconut oil in a large saute pan over high heat. Add the onions and stir. Add the sweet potato. Cook until the potatoes begin to get some color. Stir, then continue cooking. When they begin to soften, add the brussels. Allow them to get a little color. Stir as needed. Then, add the orange juice and cook until half the liquid is gone. Add the Corn and dates and continue cooking until the liquid is mostly absorbed. Season with salt and pepper. Fold in the basil. Serve hot.
Irish Potato Skins
Ingredients
- 3 large Russet Potatoes (size 90 or similar)
- Oil to Fry
- salt and pepper to taste
- 1 cup chopped Pancetta or bacon
- 1 1/2 cup shredded Cheddar cheese
- 1 Tbsp Chopped fresh Thyme
- 2 Tbsp Chopped Fresh Scallions
- 1/4 cup Creme Fraiche or sour cream
Instructions
- Preheat oven to 400.
- Brush the potatoes with oil. Sprinkle with salt and pepper. Place on a baking sheet. Bake for 45 minutes to 1 hour. Test them to see if they are done. The potato will yield to a squeeze. Allow to fully cool. Place in refrigerator when half cooled to facilitate the cooling process. If they are not completely cooled, cutting them will be messy.
- Heat a saute pan over medium high heat. Cook the chopped raw pancetta or bacon until browned. Stir often to prevent burning. Turn down the heat if it is browning to quickly. Drain of the excess fat and set aside.
- When The potatoes are cooled, cut them lengthwise in quarters. Then, carefully, cut out the fleshy part. Cut it so that there is still about 1/4 inch of flesh on the skin. Then cut each 1/4 in half again.
- Heat frying oil in a fryer or a pot over medium high heat. Ideally, you want a temperature of 350 degrees. Fry the skins until golden brown. When you put them in, don't overcrowd. Leave enough room for them to cook evenly. Remove from oil, and, drain on paper towels.
- When drained, Place them on a lined and sprayed sheet pan/baking tray, Flesh side up. Sprinkle with Cheese, pancetta, Thyme, and Scallions. Bake in a 400 degree oven until the cheese is fully melted, and starting to brown around the edges. Place a dollop of sour cream on each one or serve it on the side. Sprinkle with more scallions for garnish (optional). Serve on a platter or in a chafing dish.
Notes
Truffled Potato latkes with Wild mushroom Relish and Creme Fraiche
Ingredients
- 1 Lb Yukon Gold Potatoes
- 1 Oz Chopped Black Truffles
- 1/2 tsp truffle oil
- 2 Large Eggs
- 1 oz Sour Cream
- 1/4 Cup Flour
- 2 Tbsp Corn Starch
- 2 Tbsp Chopped Fresh Chives
- Kosher Salt and Pepper to taste
- Butter to cook the Latkes
- 1/4 Cup Creme Fraiche
- For the Mushroom relish
- 2 Cups Diced assorted wild mushrooms
- 1/2 cup Diced Sweet Onion
- 1 tsp Chopped Fresh Garlic
- 1 Tsp Chopped Fresh Thyme
- 1/4 cup Sherry Wine
- Kosher Salt and Pepper to taste
- olive oil for cooking
Instructions
- Make the relish: Saute onion and garlic in olive oil over medium high heat. Add the mushrooms and cook until soft. Add the wine and reduce it until it becomes a glaze. Add the thyme and seasoning. Set aside.
- In a large mixing bowl, Whisk the eggs. Add in the Sour cream and continue whisking. Fold in the flour and cornstarch.
- Peel and Shred the potatoes onto the egg mixture. Add in the chopped chives, truffle, and truffle oil. Season and mix well.
- Melt butter in a saute pan until it almost turns brown. Use a number 40 scoop or a teaspoon to put the latke mix in the pan. You want the latkes to be about the size of a quarter, no bigger than a silver dollar. Press the mix down to make flat. Cook about 1 to 2 minutes per side. They should have a golden brown hue. You want them crisp, not burnt. Fit as many latkes in the pan as you feel comfortable keeping an eye on.
- When done, top each latke with Creme fraiche and Mushroom relish. Serve while they are still hot. This makes a great appetizer or side dish.
Truffled Potage Parmentier
Ingredients
- 2 Lb Peeled and quartered Yukon Gold Potatoes
- 1 Quart Chopped fresh Leeks
- 2 Tbsp Chopped fresh thyme
- 1/4 cup Brandy or cognac
- 2 quart Vegetable stock
- 1 pint Heavy Cream
- 1 stick Butter unsalted
- 2 Tbsp Truffle Peelings
- Salt and pepper to taste
- Truffle oil to drizzle
- Chopped chives and herbs to garnish
- 1/4 cup julienne leeks
- 1/2 cup flour seasoned with salt, pepper, sage, thyme
- Oil to fry the leeks
Instructions
- Heat Butter in a heavy stock pot over medium high heat. Add in the leeks and stir. Add the potatoes and continue stirring. Add the Thyme, Then add the brandy. Burn off the alcohol from the brandy. Then add the stock. Bring to a boil, then trim the heat to a simmer. Simmer until the potatoes are soft and breaking apart. Add cream and truffle shavings and cook for about 3 to 4 minutes.
- Puree the soup either in a blender or using a stick blender in the pot. Make sure it is super smooth. Season the soup and keep warm.
- Heat some oil for frying the leeks for garnish. Toss the julienne leeks in seasoned flour and fry until golden brown.
- Bowl the soup, drizzle with truffle oil and chive oil if you want a color contrast. Garnish with chopped herbs and crispy fried leeks.