Potatoes are one of the most versatile vegetables around. They can be used in soups, salads, main courses, breads, and side dishes.
There are many different types of potatoes, just look in a seed catalog, the variety will surprise you. From Gurney’s seed catalog there are: Red Pontiac, Yukon Gold, Kennebec, Purple Majesty, Canela Russet, Burbank Russet, Red La Soda, Red Gold, Russian Banana, Goldrush, French Fingerlings, Carola, Yukon Gem, Nicola, German Butterball, Purple Viking, Mountain Rose, Red Norland, and Rose Finn.
With all those varieties you need to do your research to find the ones that fit your soil, growing season, and personal preference for eating.
Consider the following:
• Starchy potatoes do not hold their shape when cooked and are best for baked potatoes, French fries, and fluffy mashed potatoes. (Russet, Goldrush)
• Waxy potatoes hold their shape when cooked and are used for potato salads, stews, steamed and boiled. (Pontiac, Russian Banana)
• All-purpose potatoes can be used across all categories of cooking. (Yukon Gold, Purple Majesty)
All potatoes contain potassium, vitamin C, fiber, and vitamin B6, all nutrients our body needs. Just take care in how you prepare them. Baked is better for us than deep fat fried. Boiled is better for us than Au Gratin or cheesy potatoes.
After you have chosen the type/s of potatoes you are going to grow, take care in getting them ready to plant, planting them at the right time, and how far apart you should plant them. To encourage pre-sprouting, about 4 to 6 weeks before planting your seed potatoes, place them in a warm dark area. Two weeks later expose them to light. This causes the eyes to sprout. Some gardeners skip this step, but it does lead to better success. Planting in full sun, in well-drained soil also leads to a better yield come harvest time.
When ready to put the seed potatoes in the ground (when soil temperature is above 50 degrees), you can either leave them whole or cut them into pieces making sure there is an eye in each cut section. Dig a 12-inch-deep hole for each potato section and each potato hole should be 12 inches apart with 3 feet between rows.
Cover the seed potato with 6 inches of soil and when you can see leaves coming up through the ground, cover the potato leaves with a few more inches of soil. Keep this method going until you have a mound of soil over each plant. Fertilize potatoes when they begin to grow and again when they bloom. Keep the space where your potatoes are growing free from weeds and keep them moist but not wet.
For new potatoes, gently dig around the plants starting 60 days after plant emerges from the soil and these potatoes are about the size of a golf ball. If you are going to store them for winter use, dig potatoes 2 weeks after the foliage dies back. Store in a cool, humid spot that is dark.
Potatoes are a vehicle for creativity, technique, leftovers, and just plain deliciousness. Braised, fried or salt roasted. Crispy or mashed. Silky soups to Tater Tots. A simple baked potato loaded with toppings or just a touch of salt. The possibilities are only as limited as your imagination. Potatoes have a flavor that is well adapted to the use of many different herbs. They can be as simple as boiled new potatoes with butter and herbs (try chives, dill, and/or parsley), or as involved as a Spanish Frittata (dill, mint, basil, parsley, and/or chives). Whatever potato dish you prepare, herbs will make it better.
SPANISH FRITTATA with HERBY YOGURT and GREENS
1 cup plain full-fat Greek yogurt
1/4 cup finely chopped herbs, such as dill, mint, basil, parsley, and/or chives
2 garlic cloves, very finely chopped
1 1/2 teaspoons fresh lemon juice
1 1/2 teaspoons kosher salt, divided
8 large eggs
2 tablespoons olive oil
2 shallots, thinly sliced
2 cups coarsely chopped (about 1/2-inch chunks) cooked potatoes
2 cups coarsely chopped raw or cooked greens, such as chard, kale, arugula, or spinach
Preheat oven to 350°F. To make Yogurt Sauce - Mix yogurt, herbs, garlic, lemon juice, and 1/2 teaspoon salt in a small bowl.
Lightly whisk eggs and remaining 1 teaspoon salt in a medium bowl. Add 1/2 cup yogurt sauce and stir just a couple of times (do not completely incorporate yogurt sauce).
Heat oil in a 10" cast-iron or oven-safe nonstick pan over medium. Add shallots and potatoes and cook, stirring occasionally, until shallots have softened and potatoes are golden, about 3 minutes. Add greens and cook, stirring occasionally, just until warmed through and wilted if greens were raw. Add egg mixture and cook, shaking pan occasionally, until sides are just beginning to set, 5–7 minutes.
Transfer pan to oven and bake frittata until puffed and set, 18–20 minutes. Immediately slide onto a cutting board to cool.
Cut frittata into 4 wedges and serve with remaining yogurt sauce alongside.
CREAMY MASHED POTATOES
1 pound russet potatoes, peeled and diced
1 pound Yukon gold potatoes, peeled and diced
chicken stock, homemade or store-bought
1/2 to 3/4 cup whole milk
3 tablespoons butter
2 cloves garlic. pressed
Salt and freshly ground black pepper, to taste
4 tablespoons cream cheese
Place the potatoes in a pot and add enough chicken stock to cover. Bring to a boil over medium-high heat and cook until just tender (do not overcook, as potatoes will get too waterlogged).
In a small sauce pot, melt the milk and butter together, season with garlic, salt, and pepper.
Using your favorite method of mashing potatoes, mash until smooth with the warmed milk and butter.
Add the cream cheese; mash to incorporate. Taste and adjust seasoning as needed.
HERBED POTATO PANCAKES
1 1/2 pounds russet potatoes (about 4 potatoes)
1/2 medium onion
2 eggs
1/3 cup chopped chives
1/3 cup chopped dill
1/2 teaspoon salt
1/2 teaspoon pepper
1/3 cup all-purpose flour
oil for frying
Peel the potatoes and onion. With a box grater, finely grate the potatoes first before coarsely grating the onion, putting both in the same bowl.
Drain as much of the liquid as you can from the bowl and discard.
Add the eggs, herbs, flour, salt, and pepper to the bowl. Then mix everything together well.
Heat up some oil in a large, non-stick skillet over medium-high heat. Add a spoonful of the potato mixture, spreading it slightly. Fry it for about 2-3 minutes on each side, until the pancakes are crispy and golden brown. Serve warm.
POTATO BAKE WITH HERBS
2 pounds small potatoes, scrubbed
1 teaspoon butter
3 tablespoons butter, melted
1 teaspoon coarse salt, or to taste
3 tablespoons finely chopped parsley
2 tablespoons finely chopped tarragon
1 cup fresh chives, finely chopped
1 1/4 cups shredded Gruyere cheese
Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain.
Preheat the oven to 400 °F. Grease a baking dish with 1 teaspoon butter.
Peel potatoes and cut in half lengthwise. Place in the prepared baking dish. Drizzle with melted butter and season with coarse salt. Sprinkle with parsley, tarragon, and chives. Cover with Gruyere cheese.
Bake in the preheated oven until cheese is melted and lightly browned, about 30 minutes. Serve.
POTATO SHAKERS
This is one of my family’s favorite. We sometimes mix Yukon Gold and sweet potatoes which is really good.
1 package of Frawley’s Fine Herbary Super Seasoning Mix
1/2 cup Parmesan cheese
4 medium potatoes (any of the waxy varieties)
2 to 3 tablespoons vegetable oil
Mix Super Seasoning Mix with Parmesan cheese (I use a plastic tightly covered container and shake it up). Measure out 1/4 cup of mixture and put in a zippered plastic bag. Store the rest of mixture in the refrigerator.
Preheat oven to 350° F. Wash and cut potatoes into 3/4” to 1” cubes. Put into a plastic bag with Super Seasoning mixture. Shake until potatoes are covered.
In a 9 X 13-inch pan pour in oil making sure it coats the bottom of the pan. Put potatoes with seasoning into pan and bake at 350 degrees for an hour, stirring every 15 minutes.
Great served with meatloaf, fish, pork chops, or steaks.
Donna Frawley is the owner of Frawley's Fine Herbary and author of "The Herbal Breads Cookbook," "Our Favorite Recipes." and "Edible Flowers Book." She also has her own DVD "Cooking with Herbs" and a weekly newsletter. She can be reached at 989-488-0170, frawleyherbs@yahoo.com or www.frawleysfineherbary.com
April 17, 2021 at 04:05PM
https://ift.tt/3x5a2V9
Frawley: Potatoes are one of the most versatile veggies around - Midland Daily News
https://ift.tt/2rh4zOj
Potato
No comments:
Post a Comment