Potato, Potatta, Kunamatata

Potatoes, Potatta (is that a word?)… no matter how you pronounce it, and what language you speak about potatoes in  they have some rock star qualities (pardon the pun)  Red bliss, Purple Peruvian, fingerling, Idaho, Zebra, Sweet, Russian Banana, & Yukon Gold are all tubers that all compete for a number one spot in our hearts while providing nutrition (and again swagger).  Each tuber is not only different in appearance, but get this, they all have varying textures and flavors depending on their type. Which in short means that each variety has something that they are more suited for.  For example:  the Russet (coined the “regular potato” by most people) is ideal for French fries, baking, and mashed potatoes.  Whereas a Purple Peruvian would be better suited steamed, or whole roasted and would be unsuitable for the same purposes.  Potatoes carry a host of nutrition, including vitamin C, potassium, vitamin B6, and of course carbohydrates (“The official home,” 2013).  Because these tubers are full of carbohydrates, its recommended that you strongly consider portion sizes in order to manage sugar levels (for diabetics), and carb loading which can lead to obesity if you’re not careful.  With all things considered, potatoes are versatile, plentiful, nutritious, and delicious.  So Kunamatata, try as many varieties as your budget can stand, have fun and enjoy your Pommes De Terre (French- for apples of the earth ).  Here’s a great recipe for baby loaded potatoes with my veggie friends in mind.  It’s a healthy delish recipe –get the kids involved and have some food fun.

Cheers,

Chef Will Hall

Mini Loaded Red Potatoes

Mini Loaded Red Potatoes

Makes 10 stuffed potatoes

These sports bar–inspired creations are roasted instead of deep-fried. Choose the smallest red potatoes you can find to keep them easy to eat. Little chefs can scoop out and stuff the potatoes and then sprinkle with paprika.

10 red potatoes (2 inches in diameter)

1 Tbs. vegetable oil

1 tsp. salt

3 pieces vegetarian bacon

5 tsp. low-fat sour cream

10 tsp. shredded low-fat cheddar cheese

6 chives, finely chopped

Paprika for sprinkling

1. Preheat oven to 375°F. Slice off small portion from one side of each potato to create flat base. Toss potatoes in bowl with oil and salt. Arrange potatoes, cut-side down, on baking sheet. Bake 20 to 30 minutes, or until soft.

2. Meanwhile, cook bacon according to package directions, then chop.

3. Allow potatoes to cool slightly, then slice top off each potato and scoop out 1 Tbs. flesh. Stuff each potato with 1/2 tsp. sour cream and 1 tsp. cheese, then sprinkle with chives and paprika.

References:

Conserving bio-diversity at peru’s cip. (2009, 08 15). Retrieved from http://www.isgtw.org/feature/conserving-bio-diversity-perus-cip

Mini loaded red potatoes. (2010). Retrieved from http://www.vegetariantimes.com/recipe/mini-loaded-red-potatoes/

The official home of the potato. (2013). Retrieved from http://www.idahopotato.com/nutrition_education

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