National Potato Day! History and Celebration Recipes

Duchesse Potato, Potato Chorizo Risotto & Roasted Potato, Bacon & Leeks

In the 15th century, this vegetable was considered poisonous and disease-ridden by Europeans. A tuber that has been harvested for thousands of years and is now available in over 3,000 varieties. It is grown and sold around the world; it is blanched, fried, boiled, baked and mashed to please our palates. Yes folks, it is that time of year again, the day we celebrate one of nature’s most versatile gifts: the potato. Although the vegetable is 80% water, it is powerful enough to conduct electricity for our grade school science projects and created to perfectly absorb flavors and supply helpful nutrients into some of our favorite dishes.

It is believed potatoes were first cultivated between three and seven thousand years ago in Peru. The Incas had learned to use the tuber for making their own form of preserves in case of a failed crop season. Yet upon introduction to Europe in the 15th century and it’s rejection by most Europeans, Sir Walter Raleigh successfully planted potatoes on his property in Ireland, and, a hundred years later, the Irish were harvesting and consuming the crops in large quantities. It was a cheap vegetable, grew year round, and was a crop meant to feed the crowds. The European lifestyle meant consuming meat in larger quantities than vegetables, but as populations grew, so did the harvesting and consumption of the plant. This was also related in part to the food shortages associated with the Revolutionary War.

Contrary to popular belief that the potato is bad for you, they actually contain important complex carbohydrates, are high in potassium, and are low in sodium. They also happen to be full of minerals as well as vitamins C and B-6.  Potatoes come in all shapes, sizes, colors, textures, and flavors. Thousands of varieties can be used for every type of cooking method imaginable. In order to celebrate National Potato Day, here are some easy recipe ideas that burst with flavor but are simple to follow and worth every minute.

This August 19th, keep in mind how this tuber almost wasn’t, and let us know your favorite or most unique potato dish.

Potato Chorizo Risotto

Potato Chorizo Risotto

3 chorizo, small diced

1 tablespoon of extra virgin olive oil

1 small onion, minced

1 medium shallot, minced

1 1/2 garlic cloves, minced

2 large Russet potatoes, small diced

2 tablespoons of red wine

3/4 cup of loosely packed grated Colombian cheese (or grated parmesan)

1 1/2 tablespoons of cold butter

1 1/2 teaspoons of fresh rosemary

3 cups of chicken stock

Directions:

1. Heat oil in a heavy medium-sized sauce pan over medium heat. Add onions, shallot, and chorizo. Continue to stir until oil is orange, then add garlic. Add salt and pepper to taste.

2. When onions begin to turn translucent, add potatoes and stir until combined for two minutes. Add wine and simmer until dry. Add one cup of hot stock and let simmer until dry. Keep adding stock and mixing until potatoes are tender creamy, not soupy.

3. Remove from heat and add the cheese, butter, and half of the rosemary. Use remaining rosemary for garnish.

Duchesse Potatoes

Duchesse Potatoes

1 lb 4 oz of potatoes, peeled and quartered

1 1/2 oz of softened butter

2 egg yolks

3/4 teaspoon of salt

1/4 tsp of ground white pepper

1 pinch of nutmeg

1 egg

1/2 teaspoon of milk or water

Directions:

1. Boil potatoes until tender enough to mash easily (About 15 minutes). Drain and dry them on low heat in a sheet pan in a 300-degree oven for about five minutes or until no more steam comes out. While potatoes are still hot, mash or puree until there are NO little pieces left.

2. Add the butter, egg yolks, salt, pepper, and nutmeg to the potatoes and whip well. Place into a piping bag and pipe onto a sheet pan with parchment paper.

3. Using the remaining egg and milk, create an egg wash to brush lightly over the potatoes. Place in a 375 degree oven until the outside is crisp and golden brown (Between 15-25 minutes depending on shape and size). Try to make them uniform size so they bake evenly.

Roasted Red Potato with Bacon & Leeks

1/2 leek washed, small diced

4 red potatoes washed, medium diced

4 slices of bacon, cooked and crumbled

Salt and pepper to taste

1/2 teaspoon garlic powder

1/4 teaspoon cayenne powder

3 tablespoons of extra virgin olive oil

Directions:

1. Toss potatoes with oil, seasonings, and leeks. Place in a shallow roasting pan and place in oven a 375-degree oven until fork tender (About 35 minutes, mixing at the halfway point).

2. When ready, sprinkle crumbled bacon and serve as a side dish. Can be used for flavorful mashed potatoes or when cooled, for potato salad.

Roasted Red Potato with Bacon & Leeks