3 Recipes That Prove Potatoes Are a Totally Versatile Food

September 2020 – Tasty and nutritious, potatoes can be included in meals in many different ways. In addition to being available year-round, the tuber is rich in dietary fiber and is a source of energy, vitamins, and minerals.

For Umami Committee nutritionist Graciela Vargas, potatoes are a great option to enhance main dishes or even to serve as a side for simpler meals. “Cooked al dente, for example, you can grate them on a coarse grater, season, fry, and your delicious rösti potato is ready. This version can also be made with sweet potato if you want to lower the glycemic index,” she points out.

The nutritionist explains why this food is so tasty and ranks among the most consumed foods in the world—it’s in fourth place, according to data released by the Food and Agriculture Organization of the United Nations (FAO). “Whether fried, baked, or boiled, potatoes have the power to win over many palates. This also happens because they provide the umami taste, the fifth basic taste of the human palate, noticeable through increased salivation and the lingering flavor in the mouth, making dishes even tastier,” she concludes.

Check out each step-by-step recipe to unleash your creativity and shine in the kitchen:

Rösti Potato

Ingredients

• 3 medium asterix potatoes with skin (600 g)
• 1 teaspoon salt
• 4 tablespoons olive oil
• 1 cup grated parmesan cheese

Preparation Method

1. In a large pot, place the potatoes, cover with water, and cook over high heat for 10 minutes after boiling, or until al dente.
2. Remove from heat, drain, and immerse the potatoes in a bowl with ice water to stop cooking.
3. Once completely cooled, drain again and peel. Grate on a coarse grater, add the salt, and set aside.
4. In a medium nonstick skillet, heat half the olive oil over medium heat.
5. Cover the bottom with half the grated potato and press lightly with a spatula.
6. Spread the grated cheese on top, then cover with the remaining potato. Drizzle with the remaining oil and press again to compact.
7. Lower the heat and cook for 10 minutes, flipping halfway through, until golden on both sides.
8. Remove from heat and serve immediately.

Prep time: 30 minutes
Yield: 4 servings
Tip: Asterix potato is drier, making it the ideal variety for this recipe.

Smashed Potatoes

Ingredients

• 8 medium English potatoes with skin (1.6 kg)
• 4 tablespoons olive oil
• 2 sliced garlic cloves
• 4 sprigs thyme or rosemary, leaves removed
• ½ teaspoon ground black pepper
• 1 ½ teaspoons ground coarse salt

Preparation Method

1. In a large pot, place the potatoes, cover with water, and bring to a boil. Reduce heat and cook for 30 minutes or until tender. Drain.
2. On a board, press each potato with the palm of your hand until slightly flattened (use a clean, dry kitchen towel to avoid burns).
3. In a large baking dish, spread half the olive oil and arrange the potatoes on top. Season with garlic, thyme (or rosemary), pepper, and salt, and drizzle with the remaining olive oil.
4. Bake in a preheated medium oven (180°C) for 40 minutes, turning halfway through, until golden.
5. Remove from oven and serve.

Prep time: 1h30
Yield: 8 units

Potato Blinis

Ingredients

• 2 small asterix potatoes, diced (300 g)
• 8 tablespoons wheat flour (70 g)
• 5 tablespoons cream (75 ml)
• 2 eggs
• 1 pinch salt
• 1 pinch black pepper

Preparation Method

1. In a medium saucepan, place the potatoes, cover with water, and bring to a boil. Cook for 20 minutes or until tender.
2. Remove from heat, drain, and transfer to a bowl. Mash with a fork, add flour and cream, mixing until smooth.
3. Add the eggs, salt, and pepper, and mix again until homogeneous.
4. Grease a small nonstick skillet with oil and heat over medium heat. Spread small portions of batter, shaping them like mini pancakes.
5. Cook for 2–3 minutes, flipping halfway, until firm and golden on both sides. Repeat with remaining batter.
6. Serve with spreads or as a base for canapés.

Prep time: 40 minutes
Yield: 5 servings

UMAMI

It is the fifth basic taste of the human palate, discovered in 1908 by Japanese scientist Kikunae Ikeda. It was scientifically recognized in 2000, when researchers at the University of Miami confirmed the existence of specific receptors for this taste on taste buds. The amino acid glutamic acid and the nucleotides inosinate and guanylate are the main umami substances. The two main characteristics of umami are increased salivation and the lingering taste for a few minutes after ingestion. To learn more, visit www.portalumami.com.br.