All About The Potato

The ubiquitous potato is considered to be the most versatile of all vegetables and is a stable food in cuisines worldwide. This process, however, did not happen overnight; it took almost two hundred years before the humble potato gained such prominence.

The potato (solannum tuberosum) is native to tropical America. The name is derived from the original Amerindian name patata. This root vegetable was extensively cultivated by the Inca people of Peru. It was distributed throughout the tropical regions of the Americas long before Europeans discovered the Western Hemisphere for themselves. The potato was introduced into Europe by the Spanish Conquistador Pizarro as early as 1534, but it did not catch on. Fifty years later in 1584, Sir Walter Raleigh, a British Statesman and Explorer, reintroduced the potato into England, where it was first thought to be poisonous and then regarded as food fit only for the poor.

After the taste for the potato was acquired, its cultivation spread rapidly in Europe.
The potato is one of the most prolific of all carbohydrate-producing crops.
When the Irish discovered its culinary possibilities, and the fact that it flourished in their loamy soil, the potato became an essential part of the Irish diet. From 1845 to 1847, Ireland suffered a disastrous famine resulting from the failure of the potato crop due to blight, a fungus that spread rapidly. It is estimated that by the end of 1848, the population of Ireland was greatly reduced through death by starvation and mass migration of the people, especially to America. In many tropical regions, this vegetable is known as the Irish potato.

There were several hundred varieties known to the Incas, but today only a dozen or so remain. Some varieties are easily identified by their color and size, and the texture when cooked varies from the waxy texture of the pink variety to the powdery consistency of the russet. The rare purple Peruvian has a dark purple skin and flesh and is the most flavorful of all the varieties. The purple potato is commercially available as potato chips. French fries were invented in America and not in France; the name is derived from the shape (sticks) the potato is cut into in a process called Frenching.

The bland flavor of the potato is easily enhanced with the addition of salt, butter, herbs and spices. An average boiled potato (4.8ozs) contains approximately 116 calories and is rich in carbohydrates and vitamins B and C. Store potatoes in a cool dark place to prevent sprouting and the development of solanine, which causes them to turn green and bitter; at such a stage they should be discarded and not eaten.

I will provide a few recipes that shows the versatility of the potato.

The Corned Beef and Cabbage recipe is a salute to the Irish; this dish is well suited for the dreary month of March, when comfort food is necessary. Packages containing corned brisket of beef is readily available in most supermarkets at this time of year as we celebrate St Patrick’s Day. The New England Boiled Dinner is an identical dish that dates back to early the arrival of Europeans to America.

ALU TALKARI is a recipe from the Caribbean Island of Trinidad. This savory potato curry can be served as a tasty side dish or as a main dish for vegetarians with Roti (Indian bread) or rice.

I have been asked many times how to make good mashed potatoes. I am passing on this basic recipe.

The Shepherd’s Pie is a basic meat and potato dish, which originated in Great Britain.
The recipe began with the use of ground or leftover lamb and evolved to including the use of ground beef, which is more readily available. This long time favorite is well suited for today’s busy schedule. It can be prepared when there is more time on weekends and kept refrigerated for mid-week dinners. It also makes a great take-along dish.

HEALTH NOTE: Ground beef comes with various forms of fat content;
Regular 80% lean 85% or extra lean 93% the cost is reflected in the fat content.
When preparing regular or lean ground beef, brown the beef and drain off the excess fat
before adding aromatics like onion, garlic, spices and herbs.