Potato Trivia
- Every American consumes about 126 pounds of potatoes yearly = 1 potato per day.
- In October 1995, the potato was the first vegetable to be grown in space.
- Potatoes are more nutritious when eaten with the skin on.
- Potatoes are second only to milk as the most consumed food in America.
- There are thousands of ways to prepare potatoes; baked, fried, roasted, grilled, boiled and more, to turn this simple vegetable into a delicious dish. Here are a couple of great recipes for the holiday season.
Enjoy your potatoes! |
The potato, a name derived from the native American Indian word "batata", was first cultivated by the Inca Indians in Peru over 4,000 years ago. In 1536, Spanish Conquistadors conquered Peru, became aware of the potato and carried them back to Spain. In 1586, the potato was introduced in Britain by Sir Francis Drake. In 1770, a French pharmacist named Antoine Parmentier, saw the potato as a solution to the recurring famine problem in France and helped King Louis XIV popularize it by creating a feast with only potato dishes. In 1774, Frederick the Great sent free potatoes to the starving peasants after the famine of 1774, but they refused to touch them until soldiers were sent in to persuade them. During his presidency (1801-1809), Thomas Jefferson served "French Fries" in the White House as an introduction in the US. The potato is now a very common food item worldwide, grown in about 125 countries and all 50 states in the US.
Potatoes are an excellent source of carbohydrates, the body's best energy source. They are high in fiber aiding the digestive system and they absorb water, which makes one feel satisfied and less hungry. Potatoes are fat free, cholesterol free, sodium free and saturated fat free. They are high in Vitamin C and potassium and are a great source of Vitamin B6 and dietary fiber.
Potato Latkas
1-1/2 lbs. russet potatoes
1 lemon
1 onion, grated
1 egg, beaten
2 Tbsp. flour
2 tsp. baking powder
1/2 tsp. salt
1/8 tsp. pepper
solid vegetable shortening for frying |
 Preparation: Preheat oven to 250° F. Squeeze the lemon and add the juice to a large bowl of ice water. Peel the potatoes and roughly grate them into the bowl; let stand for half an hour.
Drain the potatoes well, squeezing dry with a kitchen towel.
Process the potatoes in a food processor, using the pulse function, until fairly smooth but not wet. Place the potato puree in a large bowl and add onion, egg, flour, baking powder, and salt and pepper.
Place a few tablespoons of the solid shortening in a heavy-duty frying pan and heat over medium heat. Scoop 1 Tbsp. of the potato mixture into the skillet for each latkes, cooking four of them at a time. Cook until golden and puffy, about 1 minute. Turn and brown the other side for about 30 seconds. Place on a rack and keep them warm in the oven. Add a bit more shortening to pan for each batch. |
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Potato Puff
3 eggs, separated
2 cups refrigerated mashed potatoes, heated
1/2 cup sour cream
1/2 cup grated Parmesan cheese
1/4 tsp. white pepper |
Preparation: Preheat oven to 350O F. In large bowl, beat egg whites until stiff. In medium bowl, beat egg yolks until smooth and add warm potatoes. Fold in sour cream, cheese, and white pepper, then fold in the beaten egg whites. Pour into 2-quart glass casserole and bake at 350O for 40-45 minutes until puffed and brown. Serves 4. |
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