7000 years ago, the potato was already cultivated in the Andes, a mountain range of South America. It was not until the end of the 16th century that the Spanish conquerors discovered the value of the potato for the long sea journeys.
From Spain, it spread all over Europe and reached India and China by the middle of the 17th century.
Today, potato recipes are part of many cuisines all around the globe.
It is the combination of the undemanding growing, good storage ability, versatile use, and high nutritional value that contributed to the global success of this humble vegetable.
When you try one of our potato recipes, make sure to buy the right type of potato. They range from waxy to floury. The consistency depends on the starch content. The more starch the potato contains, the flourier it is.
Waxy potatoes are firm and keep their shape when cooked. A trait that makes them ideal for salads, gratins, soups or for dishes that require the whole, intact potato.
The floury type, on the other hand, will fall apart and is perfect for making mashed and roasted potatoes, doughs for dumplings, or to thicken soups.
Most potatoes in the vegetable store or supermarket will be somewhere in between.
In most cases, they will do fine unless the potato recipe calls for a particular type.
Selecting the right type is one thing, finding the best potatoes in the shop another. Like with many other vegetables, touching, inspecting and smelling is an essential part of the buying procedure.
A potato should always be hard, without dents and bruises. Avoid germinated and green looking products. Smell it when nobody is looking to detect any unseen foul parts.
Always check the expiry date to avoid the slow-sellers.
Potatoes prefer it cold, but they don’t like the fridge. Keep them in a cool and dry place, out of direct sunlight. They can last for up to two weeks but should be consumed as soon as possible.
The main content of potatoes is water (75%-80%) and starch (10%-20%). They are low in calories and contain protein, vitamins (B6, C), calcium, phosphorus, potassium, and magnesium.
Raw potatoes are slightly poisonous and hard to digest. Therefore, every potato recipe includes a cooking method. You can boil, fry, roast, steam, or deep fry them.
Whether to peel a potato depends on the type, freshness, and purpose. The fresh harvest usually has a thin skin and should just be washed thoroughly. Stored potatoes can be peeled with a special peeler to take as little as possible away because many nutrients sit just below the skin.
Most popular potato recipes include, potato chips and French fries or pommes frites.
To make French fries, small or chunky sticks of potato are deep-fried. French fries can be found on the menu of every fast food restaurant. There are even gourmet versions of this potato recipe in many star-rated restaurants.
The array of potato recipes is staggering, reflecting the broad popularity of the vegetable.
A well-executed potato dish is still synonymous with comfort food and good home-cooking.