Potato Recipes

The potato was first cultivated in South America between three and seven thousand years ago. In the ancient ruins of Peru and Chile, the history of the potato had established its beginnings. The Incas grew, ate, and worshipped them. The potato is wonderfully mysterious and amazing. The Incas called the potato “papas,” as they do today. The following is the Inca prayer that was used to worship them:

“O Creator! Thou who givest life to all things and hast made men that they may live, and multiply. Multiply also the fruits of the earth, the potatoes and other food that thou hast made, that men may not suffer from hunger and misery.”

Potato Recipes

Potatoes Add Color and Versatility to the Menu

Potatoes are diverse in appearance, maturity, and use. Consider using exotic potatoes, as they will add a great variety of color and versatility to the menu. When cooking potatoes, choose a variety that is best suited for the specific recipe. All-purpose Idaho and russet potatoes are best for baking. Small (white, red, or new) potatoes are best for boiling and roasting. Potatoes are very nutritious, and can be fun and exotic as well. Don’t be afraid to let your imagination run wildly, when cooking with potatoes.

Diversity of Color and Type

All potatoes can be broken down into two fundamental categories: starchy and waxy. Starchy potatoes are highly suitable for baking and mashing, while waxy potatoes sufficiently maintain their shape when boiled and fried. There are hundreds of styles in which you can serve potatoes, including (but certainly not limited to) boiling, steaming, baking, roasting, mashing, sautéing, frying, and cooking au gratin.

Potatoes are available in a vast assortment of shapes, sizes, colors, and textures.

  1. Potato Skin Colors: The skins may be red, yellow, purple, or white.
  2. Potato Flesh Colors: The flesh may be pale cream or yellow, mottled, purple, or blue.
  3. Potato Texture: The texture may be waxy or floury, and shapes range from drastically misshapen, to round or oval.

mashed-potato

Seduction and Romantic Dinner “Potato Recipes”

Jazzing Up Mashed Potatoes

There are a few different ways for you to present mashed potatoes in a sophisticated, artistic manner. Jazz up your presentation, have some fun, and dazzle your guest.

Martini glasses are versatile, as they are used for a wide range of culinary purposes. The martini mashed potato has been popular for a couple of years. Simply scoop your mashed potatoes into martini glasses. Provide a lazy Susan full of toppings: sour cream, cheddar cheese, bacon bits, and chives.

You can place mashed potatoes into a chef’s piping bag. Squeeze the potatoes out into various shapes, such as stars or little mounds. Be creative during the course of creating shapes. For a special touch, you mold the potatoes by adding one egg into your mashed or whipped potatoes. Then spoon potatoes into little custard cup glass dishes. Unmold onto a plate. Ladle a small amount of gravy on top, and garnish with grated cheese and chives and whalaaaa.

Another options is when preparing potatoes, bake them instead of opting for the traditional boiling method. When finished, cut in half, scoop out potatoes, and mash in accordance to your favorite recipe. Stuff the empty potato skins with the prepared mashed potato mixture and top with grated cheese. Heat in an oven, heated at 350°F., until cheese is melted. 10 minutes should suffice.

Divide mashed potatoes into smaller portions and incorporate into an elegant plate presentation. Top a large, sautéed Portobello mushroom or eggplant with creamy mashed potatoes and crisp bell peppers. There are many expressive, dazzling ways in which mashed potatoes can be served:

“Pipe mashed potatoes, plain or flavored, into half of a large potato shell, using a rosette tip. Pipe mashed potatoes into steamed or blanched bell pepper halves or zucchini. Pipe mashed potato rosettes onto a cookie sheet. Broil until lightly browned. Layer mashed potatoes and vibrant fresh vegetables between pallets of crisp crackers.”

Like centerpieces, it’s good to add a little bit of height to your culinary creations. Thus, you should practice alternating the heights of the food items by using mashed potatoes. You can add a special touch by using a few twigs of fried pasta, sticking into the mashed potatoes, to create a quick, imaginative garnish. For Squiggles or Twigs of Fried Pasta (Garnish).

Example: Lean a lamb chop or slices of steak against a mound of potatoes.

Seduction and Romantic Dinner “Potato Recipes”

Blue Potato Wedges with Sweet and Sour

Yields two servings.
Blue Potatoes are brilliantly vibrant and striking in color, and possess a full-bodied, rich flavor and moist, succulent texture. This quick and tangy side dish has oriental appeal.

Sweet and Sour

  • 1 small CAN PINEAPPLE JUICE
  • ¼ cup KETCHUP
  • ¼ cup BROWN SUGAR
  • ¼ cup VINEGAR
  • 1-½ tablespoons CORNSTARCH
  • ½ teaspoon GRANULATED GARLIC
  • ¼ teaspoon MUSTARD POWDER
  • 1 tablespoon WORCESTERSHIRE SAUCE (or less)
  • ½ teaspoon GROUND GINGER
  • 2 large BLUE POTATOES, cut into six wedges each
  • 1 teaspoon VEGETABLE OIL
  • ½ medium ONION, finely sliced
  • ½ medium RED BELL PEPPER, chopped

Mix all sweet and sour ingredients together and cook over medium heat until thickened, stirring every minute. Preheat oven to 350°F.

Peel and wash blue potato, and cut into six wedges. Heat the oil in a large sauté pan, add the potato wedges, sliced onions and peppers, and cook until a little bit tender.

Place the potato wedges in an ovenproof serving dish. Pour the sweet-and-sour mixture over potatoes. Place in a 350°F., preheated oven for 5 minutes. Serve as a side dish.

Seduction and Romantic Dinner “Potato Recipes”

Martini Mashed Purple Sweet Potatoes

Yields two servings.
Use regular martini glasses to add a sophisticated visual expression to your potato dish; the fancier they are the better. Position a scoop of mashed purple sweet potatoes in the bottom, and then garnish with flavorsome additions of caviar, sour cream or crème fraiche, and one long chive. You can also use top with brown sugar and/or marshmallow cream. The vivid purple dish will undoubtedly impress your dinner guest with its unusual artistic appeal.

  • 2 PURPLE SWEET POTATOES, peeled
  • 1 teaspoon SALT
  • 2 ounces SALTED BUTTER
  • ⅛ cup HOT WHOLE MILK
  • SALT and WHITE PEPPER, to taste

Peel purple sweet potatoes, and rinse under cold running water. Place in a large saucepan and cover with water. Add salt, bring to a boil, and reduce heat. Cover and simmer until potatoes are fork tender. Drain well; add butter, hot milk, salt, and white pepper. Smash potatoes with a mixing motion until blended thoroughly. Return to low heat.

Cook, stirring, until potatoes are thoroughly heated, adding more liquid if needed. When ready to serve, spoon into martini glasses and garnish, as advised above.

Uala Purple Sweet Potatoes

They are hard to find, but will be worth the time. Your guest, sufficiently impressed, will talk about this culinary experience for days. This type of potato is a member of the morning glory family, and are called “uala” in the Hawaiian language.

Hawaiian purple sweet potatoes possess a beautiful purple pigmentation, which makes them appealing and visually attractive when plated. They are fantastic when baked, boiled, fried (like French fries), or roasted, and are delicious in entrées, side dishes, or even desserts!

Seduction and Romantic Dinner “Potato Recipes”

Shivered Red Skinned Potatoes with Boursin and Scallions

Yields two servings.
Boursin is a brand of Gournay cheese. It is a delightfully soft, creamy, and mouth-watering cheese, available in a widely varied assortment of flavors. Its flavor and texture are noticeably similar to cream cheese.

  • ¾ pound RED-SKINNED POTATOES, scrubbed and cut into ½-inch chunks
  • 1 pinch KOSHER SALT
  • 1 tablespoons UNSALTED BUTTER, cut into pieces and softened
  • 2 ounces GARLIC and HERB BOURSIN CHEESE, cut into pieces
  • 1 small SCALLION, chopped, white parts with some green parts
  • 1 pinch GROUND BLACK PEPPER

Put the potatoes in a large saucepan and cover with cold water by at least an inch. Add a generous pinch of salt and bring to a boil. Lower the heat to maintain a steady simmer, cover the pot partially, and cook until the potatoes are quite tender when tested with a metal skewer, fifteen to twenty minutes.

Drain the potatoes and place them back into the pot. Dry the potatoes over medium heat, shake the pan, and stir, until most of the moisture has been steamed off. Reduce the heat to very low.

Using a big metal spoon, cut through the skins and flesh of the potatoes, reducing the chunks to a very coarse mash. First, stir in the butter, and then the Boursin. You might need to loosen the mash with a few tablespoons of cooking water. Don’t beat vigorously. otherwise the potatoes may turn into a gummy consistency. Stir in the scallions, add salt and pepper, and serve right away.

Seduction and Romantic Dinner “Potato Recipes”

Sweet Potato Planks with a Cinnamon Glaze

Yields two servings.
These fried wedges taste like classic, palatable candied yams. It is certain to be a real treat.

  • 1 medium SWEET POTATO
  • 2 ounces SALTED BUTTER
  • ¼ cup GRANULATED SUGAR
  • 2 tablespoons GROUND CINNAMON
  • 1 quart VEGETABLE OIL, deep frying

Peel sweet potato and cut lengthwise in half. Next, cut each half into three or four wedges, but cut at inward angles to make planks. Precook sweet planks in a steamer or pot of boiling water until planks are fork tender yet still firm. Set to the side.

Place the oil in a heavy two-quart saucepan over medium heat until deep fat thermometer registers 350°F. Fry sweet planks four to eight minutes, or until golden brown.

Place large sauté pan over moderate heat, and allow pan to become extremely hot. The pan must be really hot to melt the butter and sugar. Next, add butter and sugar and caramelize. Add potatoes and toss in cinnamon. Coat sweet potatoes on all sides. Repeat with the rest of the potatoes. Serve immediately.

Seduction and Romantic Dinner “Potato Recipes”

Fingerling Garlic and Chive Potato Pancakes

Yields two servings.

Delicious fingerling potatoes have obtained their reputation from their peculiar appearance―they look like stubby fingers. They possess a wonderful, crisp flavor, spectacularly varied appearances, and flamboyant colors.

  • 1 large FINGERLING POTATO, grated
  • 1 teaspoon SALT
  • 1 medium EGG, lightly beaten
  • ⅛ cup ALL-PURPOSE FLOUR
  • 2 tablespoons RED ONION, grated
  • 1 tablespoon FRESH CHIVES, chopped
  • ½ teaspoon FRESH GARLIC, peeled and minced
  • SALT and WHITE PEPPER, to taste
  • 2 tablespoons SALTED BUTTER for frying
  • ¼ cup SOUR CREAM
  • ¼ cup APPLESAUCE

Grate Fingerling potato and toss with one teaspoon of salt. Place in colander and let stand for thirty minutes. Rinse potatoes and drain well. Thoroughly pat dry with kitchen towels. In a large bowl, combine grated potatoes, eggs, flour, lemon juice, red onion, chives, garlic, salt, and white pepper. Mix thoroughly, and let stand for twenty minutes.

In a large saute pan, over moderate heat, melt enough butter to coat the bottom of pan. Drop in batter with a large tablespoon and fry on both sides until browned. Place potato pancakes on paper towel to drain grease. Embellish with sour cream and applesauce. Serve immediately.

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