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Recipe Friday: It's National Potato Day!
Catersource
August 19, 2022
5 Min Read
Happy National Potato Day! Whether baked, fried or mashed, these taters bring on the flavor.
According to the International Potato Center, more than 4,000 varieties of potatoes grow around the world. Not only that, but they also come in a variety of beautiful colors and sizes. This starchy carbohydrate comes with no fat or cholesterol and is loaded with Vitamin C and potassium. Depending on your dietary needs and how you prepare your potatoes, this vegetable offers what many are looking for. However, with 26 grams of carbohydrates, it’s a no-no in a low-carb lifestyle.
Potato chips, hash-browns, baked potatoes, home fries, mashed potatoes, and tater skins are just some of the incredibly delicious things you can make with these special spuds. Check out these recipes from the Idaho Potato Commission as you celebrate!
Idaho Fry Fundido
Yield: 1
Ingredients
4 oz (by weight) Idaho® Potato French Fries or Idahoan® TaterTumblers
¼ cup crumbled chorizo, cooked
1 T sweet onion, julienne, caramelized
1 T red bell peppers, julienne, roasted
1 T green bell peppers, julienne, roasted
1 cup chihuahua cheese, shredded
Lime wedge, garnish (optional)
Method
Place cooked French fries in a bowl or on a plate and top with chorizo, onion and bell peppers.
Finish with the cheese and place under a broiler or in a 550°F oven until golden and bubbly.
Garnish with a lime wedge, if desired, and serve immediately.
Yellow Potato Esquites Salad
Recipe courtesy Tony Polito, University of Michigan
Yield: 12
Ingredients
4 lbs Yellow Idaho® Potatoes, sliced ¼” rounds
2 T fresh garlic, minced
1 cup fresh cilantro, finely chopped
1 cup olive oil
12 ea. fresh corn on the cob
1 cup black beans, drained and rinsed
3 cups mixed bell peppers, ¼” dice
2 cups red onion, ¼” dice
¼ cup jalapeño pepper, finely chopped
2 T ground cumin
2 T chili powder
Kosher salt, to taste
Ground black pepper, to taste
12 oz (by weight) Cotija cheese
2/3 cup fresh lime juice1 cup green onion, finely sliced
1 cup mayonnaise
Method
Slice potatoes into ¼” slices.
Blanch in boiling water for approximately 4-6 minutes, until ¾ of the way cooked. Set aside to cool.
In a mixing bowl mix half of the garlic, half of the cilantro and the oil. Stir well.
Place cooled potatoes into oil mixture. Let sit for 1 hour.
Mark potatoes on hot char grill on both sides. Set aside to cool. Set aside a few whole sliced potatoes for garnish and dice the rest ¼”.
Grill corn on char grill and remove kernels from the cob. Reserve.
Mix all of the other ingredients except the lime juice, green onion & mayonnaise together in mixing bowl.
Fold in the grilled diced potatoes and corn to the rest of the ingredients.
Fold in lime juice and mayonnaise.
Adjust seasoning if needed.
Place in desired serving vessel. Garnish with whole grilled sliced potatoes, remaining cilantro, green onion & Cotija cheese.
Schmaltz Roasted Potatoes with Crispy Capers and Parsley
Recipe courtesy Chef Molly McGrath, All Day Kitchens
Yield: 4
Ingredients
1 ½ pounds Idaho® Russian Banana Potatoes
½ cup schmaltz, warmed to liquid consistency
As needed flaky sea salt
½ cup capers, rinsed and drained well
2 cups Italian parsley leave
s½ lemon, juiced
Method
Rinse potatoes and slice lengthwise into halves.
Drizzle a half sheet tray with 2 T of schmaltz. Toss potatoes in the remaining schmaltz and season lightly with flaky sea sat.
Lay potatoes onto the tray with the cut sides down. Pour any schmaltz remaining in the bowl over the potatoes. Sprinkle the capers around the potatoes.
Roast potatoes and capers at 450 degrees F until the potatoes are tender and well-browned on the cut sides.
Remove from the oven and transfer the potatoes, capers, and any residual schmaltz to a bowl. Toss with the parsley leaves and lemon juice and serve immediately.
Okonomiyaki Potato Pancake
Recipe courtesy Michael Boyer, Nordstrom Restaurant Group
Ingredients for Idaho® Potato Pancakes
4 lbs Idaho® russet potatoes
2 oz canola oil
3 T Kosher salt
4 ea. eggs
4 cups dashi or vegetable stock
1 cup all-purpose flour
2 oz potato flakes, plus 2 cups for cooking
1 lb applewood smoked bacon, cut into 1 inch pieces
2 T unsalted butter
Method
Leaving the skins on bake the potatoes in a 350°F oven until fork tender, about 1 hour.
Scoop the “meat” of the potato, then rice or process through a food mill. Reserve the skins.
Coat the potato skins with 1 oz canola oil and season with salt and pepper. Bake in a 350°F oven for 20 to 30 minutes until golden brown and crispy.
Place the riced potato in a large mixing bowl. Add kosher salt, eggs and dashi or vegetable stock. Whisk until fully incorporated. Add all-purpose flour and Potato Flakes. Whisk until fully incorporated. Hold refrigerated for up to 4 hours.
Crisp 1 inch pieces of applewood smoked bacon. Set aside
Heat an 8 inch nonstick Sauté Pan over medium heat, then spray with nonstick spray.
Evenly distribute 1 T dehydrated potato flakes into the warm pan.
Using an 8 oz ice cream disher, add approximately 1 cup Potato Pancake Batter into the pan.
Spread the batter into a 6 inch wide by 3/8 inch thick pancake, cover with a lid and cook on medium until you can see the bottom edges turn golden brown.
Evenly distribute 1 T dehydrated potato flakes over the top of the pancake, spray the top of the pancake with nonstick spray, then using a wide spatula, flip the pancake.
Continue cooking until the edges of the bottom of the pancake turn golden brown, then remove from the heat and keep the pancake warm.
Ingredients for Warm Garlic Seared Shrimp
2 T garlic, minced
1 lb wild blue shrimp
Method
In a large sauté pan, melt unsalted butter, add freshly minced garlic, wild blue shrimp cut into thirds. Season with salt and pepper. Continue cooking over medium heat until the garlic turns light golden brown, and the shrimp are just cooked through.
To serve, top each pancake with
1 oz warm garlic seared shrimpó
oz crispy bacon
½ oz crispy potato skins
1 oz savoy cabbage, cut 1 inch x ⅛ inch
1 T kewpie mayo, zig zag from a squeeze bottle
2 T okonomiyaki sauce, zig zag from a squeeze bottle
1 T green onion, sliced ⅛ inch
1 tsp FurikakeBonito flakes, as desired
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