POTATO RECIPES FROM AROUND THE WORLD

Potato Kugel Cups           Recipe Prep Time : 15 min min Cook Time : 60 min Ready Time : 1 hour, 15 min Servings 4 to 6 servings Ingredients 3/4 cup olive oil, divided 3 whole eggs 2 teaspoons kosher salt 1/2 teaspoon coarse black pepper 6 large Idaho potatoes 1 large onion, quartered Directions Preheat oven to 425 degrees F. Liberally oil six (6-ounce) Pyrex glass dessert dishes or custard cups or muffin pan. Place custard cups in a 9 x 13-inch disposable pan. Place the pan of cups in the oven to heat. Place eggs in a small bowl and beat. Add salt and pepper, mix well and set aside. Fill a large bowl with cold water and, as you peel potatoes, place them in the cold water to prevent browning. Heat remainder of oil in a small saucepan on the stove over medium-low heat. Cut potatoes lengthwise into halves or quarters so they fit into food processor feed tube. Process potatoes and onions using the blade that creates thin, shoestring-like strips. Transfer potatoes and onions to a large bowl, add egg mixture and heated oil from stove top, mix very well. Remove any large pieces of potatoes or onions that weren’t processed properly. Remove heated cups or muffin pan from the oven and spoon potato mixture evenly into hot, oiled cups. Bake at 425 degrees for 1 hour, or until the tops look crunchy and sides look golden and browned. Loosen edges with a knife, unmold and serve on a platter. Tips To make this as a potato kugel pie, bake in a 9-inch round glass baking dish for about 1 hour or longer, depending on desired crunchiness ALIGOT RECIPE Aligot isn’t so much a side dish as it is a work of art. Humble potatoes and cheese are beaten together with crème fraiche until they form silky, smooth ribbons of pureed potato. It’s a deliciously hearty recipe, and it’s tempting to eat it all by itself, in the dead of winter, for its sheer comfort value. Try to hold out, though, and accompany it with a rich steak for a luxurious meal. Once you do, it will be hard to go back to regular mashed potatoes Ingredients: 4 pounds potatoes, peeled and cubed 3/4 teaspoon salt 1/8 teaspoon ground white pepper 4 tablespoons butter (1/2 stick) 2 cups crème fraiche (substitute equal parts sour cream and heavy cream) 1 clove garlic, crushed but kept intact 3 cups grated Cantal cheese (substitute good-quality sharp cheddar) Preparation: Boil the potatoes, until they turn tender and drain them. Mash them with a potato masher and vigorously mix in the salt, pepper, and butter for about 2 to 3 minutes, until the potatoes fluff up a bit. Set them aside in the pan for a moment. In a medium saucepan over medium heat, bring the crème fraiche and garlic to just steaming. Remove the garlic and pour the steaming crème fraiche into the mashed potatoes and transfer the pan of potatoes to the stovetop over low heat. Using a sturdy wooden spoon, beat the crème fraiche into potatoes. Raise the heat to medium and beat in the cheese, 1/2 cup at a time. Continue beating the mixture over the heat until it forms a smooth, velvety texture, about 10 minutes. Pour onto warm plates and serve immediately. This aligot recipe makes 6 to 8 serving GREEK POTATO SALAD 1 onion, sliced 6 medium potatoes Dressing: ¾ cup extra virgin olive oil 1/3 cup lemon juice 3 cloves garlic, crushed salt and freshly ground pepper to taste crumbled feta cheese for garnish sprig of fennel or dill for garnish black olives for garnish Cut the onion into thin slices, then cut slices in half. Peel the potatoes, cut into large bite-sized chunks of approximately the same size, and rinse well. Add to a pot of cold water. Bring to the boil, reduce heat and simmer for about 15 minutes or until cooked – they should be easily pierced with a fork. Remove, drain, and place in a serving bowl or dish. Add onions and toss. Dressing: Combine olive oil, lemon juice, garlic, salt, and pepper in a small bowl with a whisk. When ready to serve, pour the dressing over the potatoes and onion, toss, and sprinkle with feta cheese, dill and black olives SPANISH OMELET (Tortilla Española) a delicious potato omelet which can be served as a tapas, warm, cold with salad....

Ingredients (for 3 people):

	4 eggs 1pound of potaoes	1 cup of Olive oil Salt
Steps: 1: Wash and cut the potatoes into thin slices. Heat the oil in the pan, and add the potatoes and salt. Fry, stirring occasionally. Tip: If you prefer the potatoes to be soft, use a spatula to mash them as they are frying. As soon as they are a golden colour, remove from the pan and put the potato mixture either in a sieve or on kitchen paper, so that as much oil as possible drains away or is absorbed. 2: Beat the eggs well with a pinch of salt, and add to the potatoes. Mix well. 3: Put two small spoonfuls of olive oil in the frying pan, so that the bottom of the pan is covered with a thin layer of oil. Once the oil is hot, add the potato and egg mixture. Tip: shake the pan gently as you move the mixture, so that none sticks to the bottom. Once the omelette seems to be cooked, use the lid of the frying pan (or a large plate) to tip the omelette out of the pan, add a little more oil and slide the omelette in again, this time putting the less cooked side first into the pan. If you need to repeat this step, so that the omelette is perfectly cooked and golden on both sides, you may do so. This omelette is delicious hot or col

Potato Dauphinoise

Method: 

Preheat the oven to 180°C/Gas Mark 4
Place the sliced potatoes in a bowl of cold water to prevent them from browning. Rinse then pat dry with kitchen paper.
Place the cream, milk and garlic in a large saucepan and bring to a gentle simmer. Add the potatoes, cover and simmer for 10 minutes until just tender. Season well.
Transfer to a buttered ovenproof dish and sprinkle over the cheese. Bake for 25 minutes until golden.

Ingredients: 

• 500g smooth potatoes, thinly sliced
• 200ml double cream
• 100ml milk
• 1 clove garlic, crushed
• 50g Gruyere cheese, grated

Typical varieties: 

Desiree

Prep time: 

15 mins

Cook: 

25 mins

Serves: 

4

Nutrition: 

		Per portion	% GDA
	Energy kcal	397.5	19.9
High	Fat g	29.7	33.0
High	SFA g	18.5	61.7
Low	Salt g	0.2	3.5
Low	Sugar g	2.8

PAPAS RELLENAS

Yield: 4-6 servings  
INGREDIENTS:
4 large potatoes, peeled and quartered 1 tablespoon warm milk 1/2 teaspoon salt 2 eggs beaten with 1 tablespoon water 1 cup dry bread crumbs 1/4 cup flour 1 pound Cuban seasoned ground beef or picadillo (more or less) 1 cup vegetable oil (or more to fill the pan to a height that will cover half of the potato ball for frying.)
Boil potatoes until they are fully cooked. Drain. Mash potatoes with the salt about 1 tablespoon of milk and let cool.
Form the potato mixture into balls. Using your thumb or forefinger, make a little well large enough to hold 1 tablespoon of filling in each ball. Add the filling and pinch the dough to seal. Pat the seam gently, then roll the ball to make it smooth and round.
Mix together the bread crumbs and the flour.
Dip the ball into the beaten egg, and then roll in the flour mixture until lightly covered. Dip the ball in the egg again and roll in the bread crumbs to coat thoroughly.
Important: Refrigerate the balls for 2 hours. Use a frying pan with enough oil to cover half the ball at a time. Heat oil to the frying stage (about 375º F) and drop each papa rellena into the hot oil. Let it cook for about two minutes or until golden brown. Turn the balls and cook the other half in the same way.
If you have a deep fat fryer, heat the oil to 375º F. place a single layer of papas rellenas in the basket, drop into the oil and cook for about 3 minutes, or until golden brown. Be careful not to overcook. Deep frying works best if the rellenas are frozen.
Picadillo (stuffing):
1 lb ground meat 1 large onion, chopped 2-3 garlic cloves, chopped 1 small can tomato sauce 1/4 cup dry white wine Pimiento stuffed olives Salt and pepper to taste
In a large skillet, brown the ground meat, onions and garlic. If meat is not too lean, pour out whatever fat you render. Turn heat down to medium low. Add the tomato sauce and wine and chopped pimiento stuffed olives to meat mixture. Adjust the seasoning to taste.

 

Gnocchi Recipe

How to Make Gnocchi like an Italian Grandmother Recipe

Gnocchi recipes aren't for the faint of heart. Many, many things can go awry. Gnocchi-making takes practice, patience, and persistance. At their best potato gnocchi can be light and delicate. At their worst, dense, rubbery, and/or soggy. The very worst are the gnocchi that come apart in the boiling water before they even reach your plate.
You can mash the potatoes by hand.
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 THE RECIPE

Scant 2 pounds of starchy potatoes (2 large russets)
1/4 cup egg, lightly beaten
scant 1 cup of unbleached all-purpose flour
fine grain sea salt

Fill a large pot with cold water. Salt the water, then cut potatoes in half and place them in the pot. Bring the water to a boil and cook the potatoes until tender throughout, this takes roughly 40-50 minutes.
Remove the potatoes from the water one at a time with a slotted spoon. Place each potato piece on a large cutting board and peel it before moving on to the next potato. Also, peel each potato as soon as possible after removing from the water (without burning yourself) - I've found a paring knife comes in handy here. Be mindful that you want to work relatively quickly so you can mash the potatoes when they are hot. To do this you can either push the potatoes through a ricer, or do what I do, deconstruct them one at a time on the cutting board using the tines of a fork - mash isn't quite the right term here. I run the fork down the sides of the peeled potato creating a nice, fluffy potato base to work with (see photo). Don't over-mash - you are simply after an even consistency with no noticable lumps.
Save the potato water.
Let the potatoes cool spread out across the cutting board - ten or fifteen minutes. Long enough that the egg won't cook when it is incorporated into the potatoes. When you are ready, pull the potatoes into a soft mound - drizzle with the beaten egg and sprinkle 3/4 cup of the flour across the top. I've found that a metal spatula or large pastry scraper are both great utensils to use to incorporate the flour and eggs into the potatoes with the egg incorporated throughout - you can see the hint of yellow from the yolk. Scrape underneath and fold, scrape and fold until the mixture is a light crumble. Very gently, with a feathery touch knead the dough. This is also the point you can add more flour (a sprinkle at a time) if the dough is too tacky. I usually end up using most of the remaining 1/4 cup flour, but it all depends on the potatoes, the flour, the time of year, the weather, and whether the gnocchi gods are smiling on you. The dough should be moist but not sticky. It should feel almost billowy. Cut it into 8 pieces. Now gently roll each 1/8th of dough into a snake-shaped log, roughly the thickness of your thumb. Use a knife to cut pieces every 3/4-inch (see photo). Dust with a bit more flour.
To shape the gnocchi hold a fork in one hand (see photo) and place a gnocchi pillow against the tines of the fork, cut ends out. With confidence and an assertive (but light) touch, use your thumb and press in and down the length of the fork. The gnocchi should curl into a slight "C" shape, their backs will capture the impression of the tines as tiny ridges (good for catching sauce later). Set each gnocchi aside, dust with a bit more flour if needed, until you are ready to boil them. This step takes some practice, don't get discouraged, once you get the hang of it it's easy.
Now that you are on the final stretch, either reheat your potato water or start with a fresh pot (salted), and bring to a boil. Cook the gnocchi in batches by dropping them into the boiling water roughly twenty at a time. They will let you know when they are cooked because they will pop back up to the top. Fish them out of the water a few at a time with a slotted spoon ten seconds or so after they've surfaced. Have a large platter ready with a generous swirl of whatever sauce or favorite pesto you'll be serving on the gnocchi. Place the gnocchi on the platter. Continue cooking in batches until all the gnocchi are done. Gently toss with more sauce or pesto (don't overdo it, it should be a light dressing), and serve immediately, family-style with a drizzle of good olive oil on top.
Serves six.