October 6th is National Potato day
Potatoes are certainly popular in Ireland. We love to roast them, mash them, boil them, fry them, bake them… (anything else?) but we were sure the Irish weren’t the only ones that have a love for the potato.
Eunji, our marketing intern asked some of our students to send us recipes for dishes from their countries that include potatoes. If you are hungry, I would suggest you stop reading because they look and sound delicious.
Manuela’s recommended German potato dish:
POTATO SALAD WITH SAUSAGES (KARTOFFELSALAT MIT WÜRSTCHEN)
½ kg of solid potatoes
1 eggs (size M)
½ glass (370 ml) of gherkins
50 ml vegetable broth (instant)
150 g of skimmed milk yoghurt
50 g salad mayonnaise
salt & pepper
¼ Bunch Chives
4 Viennese sausages
1. Wash potatoes and cook in boiling water for approx. 25 minutes. Drain the potatoes, quench them, and leave to cool. Boil the eggs in boiling water for about 10 minutes, drain, quench, cool and cool.
2. Peel onion, finely dice. Drain cucumbers, collect Sud. Cut the cucumbers into slices.Stock, boil 4 tablespoons of cucumber water and onion. Slice the potatoes, pour over the broth and let it pass.
3. Mix yoghurt and mayonnaise, season with salt, pepper and sugar. Lift under the potatoes and taste again. Wash the chives, dry and chop them. Eggs eighth.
4. Bring eggs and chives under the salad. Heat sausages in water. Potato salad with sausages on plates.
Melina’s recommended Brazilian potato dish:
STUFFED BAKED POTATO (BATATA ASSADA RECHEADA)
6 russet potatoes 2 cups of broccoli cooked
½ can of creme de leite 1tbp dry oregano
1½ cups yellow cheddar cheese, shredded Pepper
3 tbs salted butter ½ cup crispy bacon
Salt Green onions
1. Heat oven to 400 degrees.
2. Wash potatoes with a brush in cold water.
3. Dry, then using a fork, poke holes all over.
4. Coat lightly with oil around the potatoes.
5. Sprinkle with kosher salt and pepper.
6. Wrap the potatoes in foil.
7. Place potatoes directly on rack in middle of oven.
8. Bake 1:30 hour or until the potatoes feel soft.
9. Once the potatoes are cool enough slice, cut each one in half.
10. Scoop out the potato pulp and place it into a large bow.
11. Be careful to not rip the skins intact. Set aside.
12. Add the butter to the potato pulp and mash.
13. Add salt, pepper, dry oregano, creme de leite, broccoli and 1 cup of the yellow cheddar cheese.
14. Fill the potatoes skin with the mashed potatoes mix.
15. Add more cheese on top.
16. Bake for 20 minutes or until the cheese is melted. 17. Add crispy bacon and fresh green onions on top.
Mayumi’s recommended Japanese potato dish:
MEAT AND POTATO STEW (NIKUJAGA)
10 snow peas, cooked 1/2 lb beef, thinly sliced
4-5 potatoes 4 Tbsp sugar
2 onions 1/2 tsp salt
1 carrot 4 Tbsp soy sauce
1 tsp oil 2 Tbsp Sake
1c water 2 Tbsp Mirin
1. Cook snow peas in boiling water for a minute. Let them cool and cut diagonally into 2-3 pieces.
2. Peel and cut a potato into about 4-8 pieces depending on size of a potato, a onion into 8 pieces, and a carrot into small wedges.
3. Cut thin beef into 2″ width pieces.
4. In a large pot, heat oil at medium high temperature and cook beef until the color changes.
5. Add potatoes, onions, and carrot and cook for a minute.
6. Add water, cover, and cook it at medium heat about 20 minutes or until potatoes get tender.
7. Season with sugar, soy sauce, Mirin, Sake, and salt. Cook 15 minutes longer.
8. Remove from heat and let it sit for 30 minutes. Then add snow peas.
9. Serve as is or reheat.
Recipe from www.japanesecooking101.com/nikujaga/
Chelle’s recommended French potato dishes
FRENCH FRY SALAD
3 cups frozen curly french fries 1 cup grape tomatoes, halved
4 strips bacon 1/4 cup thinly sliced red onion
1 tablespoon yellow mustard 2 romaine hearts, torn
3 tablespoons chopped dill pickle 1 /4 cup cheddar cheese
1 1/2 tablespoons ketchup
3 tablespoons mayonnaise
1 1/2 tablespoons malt vinegar
1/4 teaspoon suga
Kosher salt and freshly ground pepper
Bake the french fries as the label directs until crisp.
Let cool. Meanwhile, heat a large skillet over medium heat.
Add the bacon and cook until crisp, about 4 minutes per side; transfer to a paper towel-lined plate. Cool slightly, then break the bacon into pieces.
Make the dressing: Whisk the mustard, pickle, pickle juice, ketchup, mayonnaise, vinegar, sugar and 2 tablespoons water in a large bowl. Add 1/4 teaspoon salt, and pepper to taste.
Add the french fries, bacon, tomatoes, red onion, romaine and cheddar cheese to the bowl with the dressing and toss to combine. Season with salt and pepper.
Divide the salad among bowls. Sprinkle with sesame seeds, if desired.
Lnenaa’s recommended Italian potato dish:
SALTY POTATO CAKE
2 lb potatoes
3 oz butter
3 oz grated Parmigiano Reggiano cheese
4 oz ham, or salami
3 ½ oz mozzarella cheese and 3 ½ oz Provola cheese, smoked
salt and pepper to taste
Boil the potatoes, peel while hot and mash with a potato masher, collecting them in a large bowl.
Add the eggs, salt, pepper, half the butter, grated Parmigiano Reggiano cheese and chopped ham (or sausage crumbled).
Stir everything until well-blended.
Slice the mozzarella and provolone and set aside. Butter a baking dish and sprinkle with breadcrumbs.
Add half the potato mixture, level using your hands and arrange the slices of mozzarella and provolone on top.
Finish by adding the remaining potatoes and level off the surface.
Sprinkle with breadcrumbs, top with a few knobs of butter and bake in oven at 400 °F, until the cake is golden.
Serve hot or warm by letting it cool for 20 minutes.
Young Seo’s recommended Korean potato dish:
POTATO PANCAKES (GAMJAJEON)
1/4 medium onion
1-1/2 pounds potatoes (2 large or 3 medium)
1/4 teaspoon salt
oil for pan frying
1. Peel and grate the onion (about 2 to 3 tablespoons). Place in a large bowl. Peel and grate the potatoes, capturing the liquid. If using a blender or food processor, grind the onion and potatoes together.
2. Drain the grated potato in a bowl lined with a strainer, reserving the liquid. Immediately transfer to the bowl with the grated onion, and mix well with the onion to prevent discoloring of the potato.
3. Let the reserved liquid sit for about 10 minutes. The starch in the liquid will sink to the bottom. Carefully pour out the water, saving the starch. Add the starch and salt to the grated potato. Mix well.
4. Heat a skillet with two tablespoons of oil over medium heat. Add 1/2 of the batter, and spread it evenly into a round shape. You can make smaller pancakes if you like. Reduce the heat to medium low, and cook until the bottom is light golden brown, about 2 minutes on each side. Repeat the process with the remaining batter. Serve hot with a dipping sauce.
Elina’s recommended Russian potato dish:
FRIED POTATO BALLS (RUSSIAN PAMPUSHKI)
3/4 pound potatoes (about 3 medium ones, peeled and grated)
1 cup potatoes (about 1 large potato, freshly mashed)
1/2 teaspoon salt
1/8 teaspoon black pepper
1/2 cup feta (or farmer’s cheese)
2 tablespoons chives (fresh, snipped, or dill)
1 cup flour (all-purpose)
1 large egg (beaten with 1 teaspoon water)
1 cup breadcrumbs (dry, fine)
1.Squeeze excess water from grated potatoes. Place in a medium bowl with mashed potatoes, salt and pepper, and mix well. Set aside.
2.In a medium bowl, combine cheese and chives or dill. If using farmers cheese, add 1/4 teaspoon salt. Set aside.
3.Scoop up an egg-sized portion of potatoes and flatten to a circle in the palm of your hand. Place 2 teaspoons cheese in the middle and fold edges over, pinching to seal. Roll into a ball. Repeat with remaining mixtures.
4.Dredge balls in flour, then beaten eggs and finally in breadcrumbs. Let balls dry while you heat oil to 340 degrees in a deep fryer or heavy-bottomed saucepan. Fry for 10 minutes to make sure raw potato is cooked. 5.Drain on paper towels and serve hot.
Thomas’s recommended Polish potato dish:
POLISH POTATO PIE (BABKA ZIEMNIACZANA)
2 1/2 pounds potatoes (white or Yukon Gold, peeled)
1 pound bacon (diced and fried, drippings reserved)
3 large eggs (beaten)
2 cloves garlic (finely chopped)
1 medium onion (grated)
Salt and black pepper to taste
Optional: sour cream
1.Grate potatoes into a colander placed over a bowl to catch the starches. Push down on the potatoes to remove as much moisture as possible.
2.Heat oven to 375 degrees. Grease a 7×11-inch casserole (or thereabouts), that is no higher than 2 1/2 inches, with some reserved bacon drippings.
3.Transfer grated potatoes to a large bowl. Pour off the liquid from the bowl into the colander and add the white potato starch sediment left at the bottom to the bowl with the potatoes. Check out this quick tip to keep your grated potatoes from turning dark.
4.Add remaining ingredients and as much bacon drippings as your diet can stand (many Poles add it all). Mix well, adjusting the seasonings, if necessary (be careful, the bacon drippings will be salty). Bake 1 hour or until completely crispy on top.
5.Cut into wedges or squares and serve with a dollop of sour cream, if desired. A hot beverage will help the bacon fat go down!
Cihang Yin’s recommended Chinese potato dish
SPICY CHINESE POTATOES
1 1/4 pounds yukon gold potatoes, very thinly sliced
4 tablespoons soy sauce
2 tablespoons rice vinegar
1 teaspoon sugar
1/4 teaspoon red pepper flakes
3 tablespoons vegetable oil
4 cloves garlic, peeled and thinly sliced
2 scallions, sliced into 1-inch pieces
1 Serrano chile pepper, stemmed and sliced
1.Soak the potatoes in salted water for 5 minutes. Drain and pat dry.
Prepare the sauce: Whisk together the soy sauce, rice vinegar, sugar, and red pepper flakes with 1 tablespoon of water in a small bowl.
2.Heat the vegetable oil in a 10″ cast iron skillet over high heat for 5 minutes, or until the oil is shimmering. Add the potatoes and fry, turning every minute or so, until the potatoes are fork-tender (about 4 to 6 minutes).
3.Add the garlic, scallions, and Serrano pepper to the pan; saute for 60 seconds until the garlic is fragrant.
4.Pour in the prepared sauce and toss well. Cook, turning the potatoes frequently, for 1 to 2 minutes, or until the potatoes have soaked up the sauce.
Recipe from http://thewanderlustkitchen.com/chinese-potatoes/
Emleltan’s recommended Turkish potato dish
POTATO CASSEROLE (PATATES BASTISI)
1 tablespoon olive oil 2 teaspoons white wine vinegar
2 small potatoes, peeled and chopped 1/2 teaspoon sugar
1 small onion, sliced 5 black olives, stoned and halved
1 tablespoon minced fresh garlic 2 small tomatoes, chopped
1/2 teaspoon cumin powder 1/2 teaspoon dried parsley
1/4 teaspoon cayenne powder 1/2 teaspoon salt
3/4 teaspoon paprika powder 8 almonds, chopped
1 teaspoon dried oregano
:1 cup Greek yogurt (or drained plain yogurt)
: 1 small cucumber, peeled and diced
: 1 teaspoon tried dill
: 1/2 teaspoon salt
1.Preheat oven to 200 degrees C (400F).
2.Heat olive oil in a non-sticky skillet on medium heat till hot. Add onion and potato, stir constantly till onion turns yellow, in 4 to 5 minutes. Add garlic and cumin and stir for another 2 to 3 minutes, till garlic fragrant well and cumin is mixed well with potato. Add in white wine vinegar, sugar and black olive, give it a stir. Then add in tomato, cayenne powder, paprika powder, oregano, parsley and salt. Keep stir until everything is mixed well.
3.Spread the mixture in a baking dish by spoon, place almond on top, bake in the oven for 25 to 30 minutes, until potato turns golden brown and most liquid has been absorbed.Mix all the ingredients for the Tzatziki and set aside
4.Serve the baked potato when chilled down a bit or cold, with Tzatziki sauce.