Home Events Recipe for US Potato Dishes in this festive season

Recipe for US Potato Dishes in this festive season

by Taufulou

In food, I guess what we had come across weekly consumption, one of the vegetable you sure would not miss it, is Potato. Either you have it in your economy rice, some fried dishes or fast food. One of the event that I attended is learning about U.S potato. Remain as all time favourite for many people and chef with variety of potato that can be offer in various cooking method.

US Potatoes are the wholesome choice in nourishing the appetite with a hearty meal to celebrate the joyous moments over the festive period.

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The many exciting varieties of fresh US potatoes that are readily available also add colours to preparing many creative festive meals. Potatoes offer a mouthwatering affair to stimulate taste buds during festive gatherings. It would be great for the upcoming year-end celebrations leading up to another great and fresh start in the New Year.  Executive Chef of Le Meridian Hotel went on a crafty journey and discovered endless possibilities in preparing US potato menu items to tease your taste buds.

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Potato food pairing we gonna try  . ..

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The chef also shared the process in serving the three exciting dishes – US potato cake, roasted US potato as well as the US potato and cheese croquette – using the different varieties of the fresh US potatoes such as Russets, Blue-Purple, Fingerlings and the yellow flesh Yukon Gold.

Russet Potatoes
The Russet is the most widely used potato variety in the United States. A large majority is grown in the Northwest. These potatoes are available year-round, are high in starch and are characterized by netted brown skin and white flesh. Because of their high-starch levels, they have a floury texture when cooked, making them ideal for baking and mashing. They are also considered good all-purpose potatoes.

Round White Potatoes
These potatoes are available throughout the year. Round whites are medium in starch level and have smooth, thin light tan skin with white flesh. These are creamy in texture and hold their shape well after cooking. Regarded an all-purpose potato, round whites are very versatile and are particularly good for salads and for scalloped, steamed, fried or roasted preparations.

Long White Potatoes
Long whites are oval-shaped, medium in starch level and have thin, light tan skin. These potatoes have a firm, creamy texture when cooked. They are available nearly year round. Long white potatoes are good for boiling, microwaving and pan frying, but are also a good all-purpose potato.

Red Potatoes
Round Reds are more widely available and can now be found almost all year round. They are characterized by their naturally rosy red skin, but can have white, yellow or even red flesh. Red potatoes have a firm, smooth and waxy texture, making them well suited for salads, roasting, boiling and steaming. Round reds are often referred to as “new potatoes”; however, technically, “new” refers to any variety of potatoes that is harvested before reaching maturity.

Yellow Potatoes
Yellow potatoes are increasingly popular in the United States and are now available for most of the year. These potatoes have a dense, creamy texture, with golden color and mild buttery flavor, this type of potato works well for mashing, roasting, baking, boiling and steaming.

Blue and Purple Potatoes 
These potatoes originated in South America and have begun to gain popularity in the United States. Blue and purple potatoes are mainly available in the fall. These relatively uncommon tubers have a subtle nutty flavor and flesh that ranges in hue from dark blue or lavender to white. Microwaving preserves the color the best, but steaming and baking are also good methods of preparation. Natural skin tones also provide an exciting array of blue and purple colors to any dish.

 Fingerlings

Fingerling potatoes are one of the hottest trends in American restaurants. These are simply small tubers with a narrow elongated shape similar to one’s fingers. They come in a variety of naturally striking colors, although most have a yellow flesh. Length ranges from about 5-10 centimeters, with a 2.5 – 5 centimeter diameter. Their firm waxy texture makes them ideal for steaming, baking, boiling and salads. 

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According to Chef Antoine, the Executive Chef of Le Meridien Kuala Lumpur, “Working in Asia for the past 16 years where people rely on rice and noodle, there lies a need to perform constant research to create new and exciting ‘potato side dishes’ to be able to satisfy the local palate”.

“Here in Malaysia, at Le Meridien Kuala Lumpur, I have the chance to run a fantastic steak restaurant where I have created a long list of innovative US potato recipes. The US potatoes are in all my menus, pairing the meat with elegance and color, and bringing balance and freshness to the plate. Prime restaurant turned famous with potato side dishes like the roasted US fingerlings with chili and rosemary or US russet mashed with truffle. With US red potatoes, I like to fry with the skin as the skin can be very crispy! For the Blue purple potatoes, steam and add in olive oil and Dijon mustard dressing…Here’s a gourmet dish by itself! My chefs have discovered the versatility of US potatoes and their suitability to a range of dishes even to the local dishes like the oxtail soup, curries, puffs …Love it!” he added.

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We were then serve the freshly baked bread right out from the oven. Fresh, soft and slightly fluffy and a great potato bread to start off with. I had 4 of these.

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Since this time round, its all about festive season especially for Christmas and I have been receiving invites to go Christmas party and pot luck even for NYE. Here is some of easy recipe to share along for you to reduce your headache of what to cook and prepare.

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Roasted US fingerling potato, Provencal fresh herbs, garlic, chili, olive oil, feta crumble and sundried tomato – Left
Portion: 8 portions

Quantity Used

Unit

Ingredients

Remark

2

 kg

US Fingerling potato

Washed

60

 ml

Extra virgin olive oil

120

 gram

Garlic

 (gloves separated)

4

 sprigs

Rosemary

4

 sprigs

Thyme

50

 gram

Unsalted butter

8

 gram

Chili flakes

40

 gram

Feta cheese

30

 gram

Sun-dried tomato
Sea salt

To season

Fresh crashed pepper corn

To season

Method:
– US Fingerling potatoes are beautiful small tubers which have a concentrate potato flavor.
– They are the best when cut in half and simply tossed with oil, garlic and herbs!
– For this recipe, pre-heat your oven at 200 degrees Celsius.
– Cut the US fingerling potato into half and place into a large baking pan.
– Add the garlic cloves, drizzle with olive oil all over the US fingerling potato and season to taste with salt and pepper. Add the rosemary and the thyme sprigs, toss and bake the US fingerlings until golden brown approx 20-25 minutes.
– Remove the pan from the oven and toss with fresh butter, slice sun-dried tomato and feta roughly grated.

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US potato chawanmushi
Portion: 3 portions

Quantity Used

Unit

Ingredients

Remark

150

 gram

US Russet potato

80gram into the mix and 70 gram for topping

3

 unit

Whole egg

400

 gram

Kombu and bonito stock*

5

 gram

Sugar

15

 gram

Soya sauce

3

 pieces

Kamaboko fish cake

sliced

3

 pieces

Clean prawns 30/40

deveined and chopped

1

 pieces

Clean prawns 30/40

deveined for garnish

Green onion

 chopped fine

Truffle oil

To drizzle

Method:
– Steamed and peel the US Russet potatoes Add the salt to the potatoes and start mashing till smooth. The mix should be dry.
– Break the egg; gently stir with a pair of chopsticks using cutting action.
– Add the Kombu and bonito stock, sugar and soy sauce and a little more than half of the mashed potato. Combine all ingredients together and strain to a fine sieve.
– Place fish cake and chopped prawns in a bottom of each cup and pour the mixture over -don’t fill to the brim.
– Steam at high heat for about 12 minutes. To taste if the chawanmushi is cooked insert a bamboo stick into the mixture.
– If a little clear liquid comes out, it is cooked. Steam the whole prawn for 3 minutes.
– Spoon the remaining potato on top and place the whole steam prawn on top.
– Serve immediately with chopped green onion on top and drizzle with truffle oil.
* Kombu and Bonito stock – In any Asian/Japanese store can buy Instant Dashi Powder (powder + hot water)
Dashi is a seafood based stock usually made from Kombu (kelp), Katsuobushi (dried bonito flakes), iriko/niboshi (sardine) or a combination of all or two of them.

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The trickest dish to prepare of all is this dish

Chowder
Portion: 6 portions

Qty Used

Unit

Ingredients

Remark

 

 

Clams juice

 

80

gram

Veg white Onion

Peeled & chopped

40

 gram

Veg Garlic A

Peeled

5

gram

Herb Thyme Fresh

 

1

leave

Herb Bay Leaf Whole Dried

 

100

 gram

Butter Unsalted Block

 

800

ml

White dry cooking wine

 

80

gram

Veg Carrot

 

80

gram

Veg Leek

 

3

kg

Manilla Clam A

 

Chowder

 

360

gram

US long white Potato

 

120

gram

Veg Carrots

 

120

gram

Celeriac

 

80

gram

Veg white Onion Peeled & chopped

 Peeled & chopped

10

gram

Flour all purpose

235

ml

Cream Cooking

235

ml

Whole Milk

235

ml

Clam juice (from the recipe)
Salt and pepper

to taste

2

pcs

Corn of the cob

Whole fresh

180

gram

 cheddar cheese

Grated

Ciabatta croutons or white bread

Cut roughly and dry in oven

Method:

Clams juice
Select fresh and clean Manilla clams.
Stir garlic, diced onions, carrots and leeks with butter into a pot at low heat and cook until transparent.
Add the fresh manilla clams, bay leaves, fresh thyme and pour in the dry white wine. Then cover it.
Increase the heat and keep cooking for 3 minutes until the clams are all open and have release all their water. Strain the clam juice through a fine sieve cloth in case of sand.
Reserved the juice aside and remove the clam meat from the shell. They will be served with the chowder at the end.

Chowder
Heat butter into a soup pot and sautéed the diced onions. Add the potato, the celeriac and the carrot cut in cubes,and stir until all the veggies have been coated by the fat.
Add in flour, and sauteed until the veggies have been coated.
Pour in the fresh clam juice and bring to a boil while stirring. Once the mixture comes to a boil, reduce the heat. Let it simmer with the lid on. Cook until the veggies (potato & carrots) are tender.
Prepare a mixture of whole milk and heavy cream.
Once the potato, onion, and clam juice mixture are tender but not mashy, stir to redistribute the solids.
Add the cooked clam meat, milk, and cream mixture.
Stir and heat through until hot, but not boiling.
While heating, this is right time to season with salt and pepper.

Garnishes
Steam fresh sweet corn and remove the grain with a sharp knife
Sprinkle the corn and the grated cheese on top of the chowder, served ciabatta crouton aside.

 

 

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US Potato Chocolate Cake
Portion: 8 portions
 

Quantity Used

Unit

Ingredients

Remark

83

 gram

US Russet potato

Mashed / hot / unseasoned / no lumps

125

 gram

Unsalted butter

100

 gram

Caster sugar

2

 units

Eggs

Separated

135

 gram

Chocolate 70% dark chocolate

 (85g grated, 50g broken into pieces for melting

38

 gram

Grounded almonds

113

 gram

Self raising flour

Sifted with cinnamon

5

 gram

Cinnamon

23

 ml

Milk

65

 gm

Walnut

Roughly chopped

Method:
– Preheat oven to 180C 350F Gas 4. Grease and base line 35cm (9in ) round cake tin.
– Cream the sugar with 113g of the butter until light and fluffy. Beat in egg yolks, one at a time until mixture is smooth and creamy. Mix in 85g grated chocolate and the ground almonds.
– Stir the mashed potatoes made from US Russet potatoes into the mixture.
– Fold the sifted flour and cinnamon in with the milk and followed by the chopped walnut.
– Whisk the egg whites until they hold stiff but not dry peaks, fold into the mixture.
– Spoon into the prepared tin, smooth over the top, then make a slight hollow in middle to help keep the surface of cake level during baking.
– Bake for 30 mins or until a skewer inserted in middle of cake comes out clean.
– Allow cake to cool slightly in tin then turn out onto cooling rack.
– Make icing by breaking up remaining chocolate into heatproof bowl and stand over pan of hot water or blast in the microwave.
– Add in the remaining of the butter that are cut into small pieces, stir well until chocolate has melted and mixture is smooth and glossy.
– Smooth the icing over the top and allow to set- served with crème fraiche/chantilly cream.

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Some fact about potato:

“A medium sized potato (about 150g) steamed and eaten with skin, provides up to 48% of a person’s daily recommended intake of Vitamin C, more potassium than a banana as well as other important minerals. There is so much to say about potatoes – but if I would need to sum it up, I would say a potato is a tuber full of goodness and is suitable for as good as any diet regime,” said Carina.

Its a event I learn alot about potato and hopefully with this post, now all of you are more aware of what types of potato to grab and prepare for your favorite dish.

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