Harris - 15 Perfect Potato Recipes

15 PERFECT POTATO RECIPES By Elizabeth Harris All Rights Reserved 2015 Elizabeth Harris

Table of Contents The humble potato originated as a wild plant in Peru before it was domesticated. There are now some 5,000 varieties. It has become the staple starch food in Europe, North America, Australia and anywhere that western culture exists. It is for Caucasians what rice is for Asians and what maize is for Africans. The popularity of the potato is still spreading. Nearly a third of the world's potatoes were harvested in China and India in 2007.

The potato follows maize, wheat and rice as the fourth largest food crop. Of the potato plant it is the bulbous tuber which is the edible part. This part alone is known as the potato. The plant produces fruit after flowering but this output is poisonous. Only the tuber is safe to consume. The potato can be grown in temperate climates which are not subject to drought conditions.

Its disadvantage compared with grains is that it has a limited storage potential. It rots as molds feed on it rendering it smelly and useless. It can be cooked in almost any way known to culinary experts and can be included in a vast variety of dishes and meals. From cold to hot, bland to spicy, slow cooked to almost flash or stir fried and from morning to night the potato can fill almost any need. There is almost nothing that it will not complement on the table and it can be eaten with virtually everything. It can be a main dish or a side.

It can add taste and texture depending upon how it is cooked and it will enhance a whole host of other food items just as they can do the same for the potato. Although sharing the same name the common potato and the sweet potato are not closely related botanically. In English it is colloquially known as the "spud". There are various explanations of how this came about but none can be verified with any certainty. Purely because of the shared name one recipe for the sweet potato is given here. There are simpler ways of cooking and presenting the potato than are given here and there are much more sophisticated and complex presentations.

The recipes set out here are within the capabilities of most home cooks and they will also serve as ideas for experimentation. Potatoes are the very essence of versatility as an ingredient. By the very rich and by the pauper everyone can and does enjoy the potato.

German Potato Salad Total time 50 mins 4 servings Ingredients 3 cups diced peeled potatoes 4 slices bacon 1 small onion, diced 1/4 cup white vinegar 2 tablespoons water 3 tablespoons white sugar 1 teaspoon salt 1/8 teaspoon ground black pepper 1 tablespoon chopped fresh parsley Preparation Place the potatoes into a pot, and fill with enough water to cover. Bring to a boil, and cook for about 10 minutes, or until easily pierced with a fork. Drain, and set aside to cool.

Place the bacon in a large deep skillet over medium-high heat. Fry until browned and crisp, turning as needed. Remove from the pan and set aside. Add onion to the bacon grease, and cook over medium heat until browned. Add the vinegar, water, sugar, salt and pepper to the pan. Bring to a boil, then add the potatoes and parsley.

Crumble in half of the bacon. Heat through, then transfer to a serving dish. Crumble the remaining bacon over the top, and serve warm.

Grilled Potatoes with Spicy Tomato Aioli Total Time : 25 minutes 4 Serves Ingredients 5 large red or yellow potatoes, scrubbed Salt 2 plum tomatoes 1/4 cup olive oil Freshly ground black pepper 1 cup prepared mayonnaise 3 cloves garlic, chopped 2 teaspoons Spanish paprika 2 teaspoons pureed chipotle in adobo 2 tablespoons finely chopped fresh flat-leaf parsley Preparation Place the potatoes in a large pot of cold water, add 2 tablespoons of salt and cook until potatoes are tender, but still firm, about 12 to 15 minutes. Drain, let cool and cut each potato into 3/4-inch thick slices. Heat the grill to high.

Brush the tomatoes with the some of the oil and season with salt and pepper. While the potatoes are cooking, place the tomatoes on the grill and grill until charred on all sides and soft, about 10 minutes. Remove from the grill when charred. Place the tomatoes, mayonnaise, garlic, paprika and chipotle in a food processor and process until smooth, season with salt and pepper. This can be made 1 day in advance and refrigerated. Brush the potato slices on both sides with some of the oil and season with salt and pepper.

Place the potatoes on the grill. close the cover and grill until lightly golden brown and just cooked through, about 2 minutes per side. Carefully transfer the potatoes to a platter and garnish with the parsley. Serve the aioli drizzled over the potatoes or on the side.

Grilled Potatoes with Crabmeat-Green Onion Dressing Total Time : 30 Minutes Serves 6 Ingredients 6 russet potatoes Salt 1/4 cup white wine vinegar 2 tablespoons mayonnaise 2 tablespoons Dijon mustard Freshly ground black pepper 1/2 cup olive oil 8 ounces jumbo lump crabmeat 4 green onions (green and pale green parts), thinly sliced 1/4 cup chopped fresh flat-leaf parsley Canola oil, for brushing Cayenne powder Preparation Place the potatoes in a large pot, cover with cold water by 2 inches and add 2 tablespoons salt. Bring to a boil and cook until a knife inserted into the center of the potato meets no resistance, about 15 minutes.

Drain and let cool slightly. Whisk together the vinegar, mayonnaise and mustard in a medium bowl and season with salt and pepper. Slowly whisk in the olive oil until emulsified. Fold in the crab, half the green onions and the parsley. Season with salt and pepper. Heat a grill to medium-high.

Slice the potatoes in half lengthwise, brush the flesh with canola oil and season with salt, pepper and little cayenne. Put the potatoes on the grill, flesh-side down, and grill until golden brown, about 5 minutes. Remove the potatoes to a platter. Break up the flesh a bit with a fork. Immediately spoon the dressing over the potatoes and garnish with the remaining green onions.

Mediterranean Potato Salad Total Time : As long as it takes to mix.

Serves 10 Ingredients 2 pounds small red potatoes, unpeeled, cooked, cooled, and cut in bite-size pieces 1 pint grape tomatoes, halved 1 cup sliced celery 1 cup sliced green onions, with green 1/2 cup basil leaves, shredded 2 garlic cloves, crushed 2 tablespoons white balsamic vinegar, or other white vinegar 6 tablespoons extra-virgin olive oil 2 teaspoons Dijon mustard Salt and freshly ground black pepper, to taste Preparation In a large bowl, combine potatoes, tomatoes, onions, basil, and celery. In a small bowl, whisk together garlic, vinegar, oil, mustard, salt and pepper. Add dressing to potatoes and toss. Refrigerate until ready to serve.

Cheesy Horseradish Potato Skins Total Time : 1 hr 40 min Serves 6 Ingredients 6 russet potatoes (about 8 ounces each) 3 tablespoons unsalted butter, melted Kosher salt and freshly ground pepper 1 cup grated sharp cheddar cheese 1 cup grated muenster cheese 1/4 cup grated parmesan cheese 3 to 4 tablespoons horseradish 1/4 cup sour cream 3 scallions, finely chopped Preparation Preheat the oven to 350 degrees F (180 degrees C). Pierce the potatoes a few times with a fork.

Place directly on the center oven rack and bake until tender, about 1 hour. Let cool slightly. Increase the oven temperature to 450 degrees F (230 degrees C). Halve the potatoes lengthwise and scoop out the flesh, leaving a 1/4-inch-thick shell; reserve half of the flesh in a bowl (save the rest for another use). Brush both sides of the potato skins with 2 tablespoons melted butter and season with salt and pepper. Arrange skin-side up on a baking sheet and bake until crisp, about 15 minutes.

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