Eating potatoes and sweet potatoes – zimo news


After all, as author AA Milne writes, “(I) a man really likes potatoes, he has to be decent enough. »

Although we celebrate potatoes and sweet potatoes as a group, the two are not genealogically linked. “White potatoes are part of the nightshade family, and sweet potatoes are part of the morning glory family,” says Beth Czerwony, a nutritionist at the Cleveland Clinic in Ohio.

However, both have similar nutritional value. “Don’t underestimate traditional potatoes,” says Czerwony. “People think, ‘Oh, there’s no nutritional value, they’re basic,’ but white potatoes contain antioxidants like flavonoids that can help reduce free radical damage. »

If you hate peeling potatoes, you’re in luck. “I always encourage people to eat the skin,” says Czerwony, because that’s where potatoes and sweet potatoes store their high fiber content. Sweet potatoes are also powerhouses of vitamin A, which comes from the beta-carotene pigment that gives them their gorgeous golden color.

If you ever need an excuse to eat potatoes or sweet potatoes, now you have more than one. and what to choose?

Potatoes come in a variety of textures and colors: waxy red potatoes, buttery Yukon gold, starchy fruit bats, and gorgeous purple potatoes, to name a few. Same goes for sweet potatoes. You’ll usually find the popular orange gem varieties in supermarkets, but there are also garnets with red skin, Hanna sweet potatoes with buff flesh and light brown skin, and Japanese sweet potatoes like Okinawan with purple skin and white guts.

Choose from a few different types and try them out in the recipes below, and get ready for ideas that go beyond the basics. Sweet or salty, spicy or comforting, potatoes will always satisfy your cravings.

Hasselback potatoes

Baked potatoes are a classic, but why just plain baked potatoes?Bring more flavor to potato parties by crafting Hasselback potatoesWe’d like to thank Sweden’s Hasselbacken restaurant for this technique, which creates a creamy pulp and crispy edges in a delicious potato bun.

It’s easier than it looks: After washing the potatoes, slice the potatoes along the length of the potato with a sharp chef’s knife, then brush with olive oil or butter and season with salt or seasoning mix. Bake at 425°F (218°C) until potatoes are tender.

When the potatoes are cooked, the slices open up to create an accordion-style potato slice waiting to be loaded with toppings. You can go classic with sour cream and chives, but the options are extensive.Top with bacon and cheddar, make tex-mex with salsa and guacamole, top with pesto or burritos, or make them Sweet Potatoes with Brown Butter and Sage.
Or try Hasselback’s lovely cousin, Hedgehog PotatoesThey are cut in a checkerboard pattern in both directions.

Mashed potatoes

If baby sweet potatoes or fingerling potatoes are your favorites, crush them and get the same creamy inside, crispy outside without slicing or dicing.

Mashed potatoes Use 1-2-3 to parboil to crispy outside and soft inside, then mash each softened whole potato until the skins split open and the potatoes flatten into discs. Then roast the mashed potatoes until they sizzle.

This technique only works with small whole potatoes, so unfortunately there are no sweet potato analogs here.

Homemade Chips or Chips

Personally, I like to get out the deep fryer to make thick homemade fries. Buffalo Wild Wings Flavored Potato ChipsBut I know not everyone likes cooking oil as much as I do.
“I absolutely love air-frying everything,” says Czerwony, because it gives the potatoes a crispy skin without adding any extra fat. Air Fryer Sweet Potato Chips, regular potato chips Where fries Can be seasoned with anything in the pantry. Toss with a spicy Cajun or BBQ seasoning, powdered ranch seasoning, or a combination of Parmesan and Italian seasoning.
Don’t forget the sauce.ketchup is standard but potatoes love spice Ranch Chipotle Sauce Where Aiolialso.

Potato Tacos

Potato tacos weren’t just invented by the fast food industry—they have a long history in Mexican and Tex-Mex cuisine, and in true melting pot style, they can be paired with other vegetables, meats, and sauces in many ways. Potato tacos every day of the week? I wouldn’t say no. try:

Mashed Potato Tacos with fresh tomato salsa
• Taco Bell style Spicy Potato Tacos
• sausages and potatoes breakfast tacos
• Crispy Dough Sweet Potato Tacos

Hash Brown Waffles

Sure, you can reheat a bag of frozen hash browns in a pan, but why not go the extra mile and get the waffle maker out for the crispiest side dish? hash browns in a waffle iron Can be made with grated fresh or sweet potatoes, or a mix of both.

If you love hash browns, it’s even easier than frying these classic fries. Like hash browns, hash browns waffles can be served with sour cream, smoked salmon, or any other favorite brunch side dish. (Caviar? Yes, I’ll be there in a minute.)

Potato Dumplings

I’ll admit this is a bit personal as I’ve written an entire book About pierogies. Or pierogi, perogy, pirohy, vareniki, varenyky or you choose to identify these Eastern European dumplings.
There are many ways to fill dumplings, but one of Potato pierogis It’s a classic for a reason. Accompanied by cheddar, sauerkraut, or caramelized onions, it’s pure mushy and starchy comfort. Skip the frozen boxed version once and try creating a batch from scratch.

Kathy Barbier is a food writer, illustrator, and photographer; author of “Pierogi Love: A New Take on Old World Comfort Food” and “Classic Snacks Made From Scratch: 70 Homemade Versions of Your Favorite Brand Snacks”; and Website Editor OK. food.story.

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