February is National Potato Month. This vegetable, also known as spud and Irish potato, has been grown as a crop for at least 5,400 years. Today, it is the third most important food crop worldwide after rice and wheat, and is critical to the world’s food supply.
The potato has a single place of origin, from a wild plant in the South American highlands of the Andes in what is now Peru and Bolivia. It was brought to Europe by Spanish conquistadors in the late 16th century, and spread around the world. In its long history, the potato has also been used as folk medicine in many cultures. The Incas would carry around a potato if they had a toothache. The Chinese placed potatoes in their socks to cure colds.
Potatoes came to the American colonies in the 1600s when the Governor of the Bahamas sent a gift box to the Governor of Virginia. However, they were not widely grown until 1719 when Irish immigrants established potato patches in Londonberry, New Hampshire.
Slow to gain popularity, their status changed when Thomas Jefferson served potatoes at the White House. In the 21st century, although there are many ways of preparing potatoes and even more dishes, Americans prefer French fries above all other methods.
In 1995 the potato became the first vegetable grown in space. The experiment produced five small space potatoes with no change in taste.
When buying potatoes, look for large ones with few blemishes or black spots. A sprouting eye or two is acceptable, but remove them immediately before using. Small potatoes soften and go bad more quickly, so use them first.
To store potatoes, keep them loose and unwashed in a cool, dark part of the house. A dark cabinet will work fine. Do not seal them in plastic bags.
References: “Seven Fun Facts About Potatoes,” “How the Potato Changed the World,” “The Untold History of the Potato,” and “Potato History.”
POTATOES IN AN AIR FRYER
1 lb. baby potatoes, halved
1 Tbs. extra-virgin olive oil
1 tsp. garlic powder
1 tsp. Italian seasoning
Salt and pepper to taste
Lemon wedge, for serving
Chopped parsley, for garnish
In a large bowl, toss potatoes with oil, garlic powder, Italian seasoning. Season with salt and pepper. Place potatoes in basket of air fryer and cook at 400°F. for 10 minutes. Shake basket and stir potatoes and cook until potatoes are golden and tender, 8 to 10 minutes more. Squeeze lemon juice over cooked potatoes and garnish with parsley before serving.
POTATO SALAD WITH BACON
2½ lb. small red potatoes, cut into 1-inch pieces
3 tsp. salt
1 lb. bacon strips, chopped
1 large onion, chopped
3 celery ribs, chopped
2 c. mayonnaise
2 Tbs. Dijon or yellow mustard
¾ tsp. dill weed
½ tsp. celery salt
¼ tsp. celery seed
Boil the potatoes in salted water until fork-tender; drain. Meanwhile, in a large skillet, cook bacon until crisp, stirring occasionally. Remove and drain on paper towels; reserve 4 Tbs. bacon drippings. Cook and stir onion in reserved drippings until browned, 6-8 minutes. Reserve ¼ c. cooked bacon for topping. Add onion, drippings, celery and remaining bacon to potatoes. In a small bowl, mix mayonnaise, mustard and seasonings. Pour over potato mixture; toss to coat. Refrigerate, covered, until chilled, about 1 hour. Just before serving, sprinkle with reserved bacon.
DO-AHEAD MASHED POTATOES
Peel and cook 10 potatoes. Mix in mixing bowl 1 pt. sour cream, 1 8-oz. pkg. cottage cheese. Mix until very smooth. Season with salt, pepper and butter to taste and mix until fluffy. Put in a well-greased casserole. Refrigerate for 24 hours. Bake at 350°F. for 1 hour.
HASH BROWN POTATO CASSEROLE
1 32-oz. pkg. frozen hash brown potatoes, thawed
¾ c. butter, melted
½ c. chopped onion
1 can cream of chicken soup, undiluted
1 8-oz. carton sour cream
1 c. shredded Cheddar cheese (4-oz.)
2 c. corn flakes
Lemon twist, optional
Parsley sprigs, optional
Combine potatoes, onion, ½ c. butter, soup, sour cream and cheese; spoon into a greased 2½ qt. casserole. Crush cereal and stir in remaining butter. Sprinkle over potato mixture. Bake at 350°F. for 50 minutes. Garnish with lemon twist and parsley if desired.
POTATO CHEESE PUFFS
1 c. water
½ c. butter (no substitute)
1 tsp. Dijon mustard
½ tsp. garlic salt
¼ tsp. dried marjoram
½ tsp. pepper
1 c. flour
4 eggs
½ c. left-over mashed potatoes
¾ c. shredded Gruyere cheese
¾ c. Cheddar cheese
2 Tbs. fresh chopped chives
Preheat oven to 400°F. Heat water, butter, mustard, salt, marjoram and pepper in a heavy saucepan until butter is melted and water is simmering. Beat in flour mixing vigorously until mixture forms a ball and no longer sticks to sides of the pan. Remove from heat and set aside for 10 minutes. Beat in eggs one at a time beating well after each addition. Stir in potatoes and cheese reserving ½ c. for top and chives. Drop by teaspoonfuls onto a well-greased baking sheet and sprinkle with reserved cheese. Bake for 18 to 20 minutes or until puffed and golden brown. Turn off oven and open door slightly. Let stand for 15 minutes before removing from oven. Makes 36.
POTATO DUMPLINGS
4 c. water with ½ tsp. salt
8 c. water with ½ tsp. salt
6 potatoes
½ c. flour
½ c. cornstarch
2 eggs
Dash salt and nutmeg each
1 slice of toast
2 Tbs. butter
In a pot, bring the 4 c. water and salt to boil. Add peeled potatoes and cook over medium heat until done; drain water. Put potatoes in a large bowl and mash with a masher. With a fork, blend in flour, cornstarch, eggs salt and nutmeg. In a large pot, bring the 8 c. water and salt to a boil. In a skillet, melt butter. Add ¼ inch cubes of toast and brown until golden. Wet hands with cold water. Put a large scoop of potato dough into your hands. Make a well and add 1 to 2 cubes of browned toast. With spatula or large spoon dip dumplings into boiling water. Reduce heat and cook over medium heat for about 20 minutes. Remove dumplings with a spatula to let water drain.