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History of the potato cultivating and storing the potato today the varieties of potato photos of potatoes Dietary and recipes

Dietary and recipes

The calorific value for 100 grams of potatoes is 85 Kcal. By comparison, the calorific value of rice is 87 Kcal, pasta is 114 Kcal. The potato will not increase weight gain on condition that it is prepared simply :
Boiled potato 80 Kcal, Chips 280 Kcal, Crisps, 570 Kcal.

The potato contains 70 to 80 % water

It is valuable for its carbohydrates (carbohydrates readily available). It is rich in dietary fibres (2 g/100 g) which helps intestinal transit and metabolism (a portion of 300 g covers 15 to 25 % of daily needs). It has 2 % of proteins which contain the essential amino acids.

The potato is rich in minerals :

  • Potassium (40 mg/100 g, which helps digestion, absorbtion and cell formation.
  • Magnesium (27 mg/100 g, which helps bone formation, processing of fat and sugar, establising calcium... etc ;
  • Iron (0,8 mg/100 g, which helps against anaemia, formation of white blood cells and hematitis of the blood.
  • Phosphorus, sulpher, chlorine, sodium... etc.

The potato is rich in vitamins :

  • Vitamin C (ascorbic acid, 15 mg/100 g), a portion covers almost 40 % of daily needs
  • Vitamine B1 (thiamine, 0,11 mg/100 g), a portion covers almost 10 % of daily needs
  • Vitamine B3 (nicotinic acid, 1,10 mg/100 g), a portion covers almost 12 % of daily needs
  • Vitamine B6 (pyridine 0,20 mg/100 g), a portion covers almost  20 % of daily needs

Some tips and advice :

  • To retain minerals and vitamins potatoes should be cooked in their skins in cold salted water which is brought to the boil.
  • Potatoes should be stored in the dark to avoid greening. Avoid too high a temperature which promotes germination, or too low, which give them a sweet taste.
  • Try not to "bruise" them.
  • Peeled potatoes should be rinsed in cold water and dried with a cloth before cooking.
  • To make a meal that is too salty palatable, place 2 peeled potatoes with it, they will absorb the excess salt.
  • New potatoes can be stored in a refrigerater in a brown paper bag, this absorbs excess moisture.
  • You can revive the colours of an oil painting by using a potato cut in half.
  • Use the water that peeled potatoes have been cooked in to clean silverwear.
  • Boiling potato peelings in a saucepan that has chalk deposits will clean it.

Recipes that use potatoes

Potato pie

Ingredients for 4 people :

  • 500g potatoes
  • 500g puff or shortcrust pastry
  • 2 egg yolks
  • 75g butter
  • Cottage cheese or fresh cream (optional)
  • Salt, pepper
Boil the potatoes in their skins in some salted water.
Peel them and mash with a fork.
Add the butter, one egg yolk, salt and pepper.
Add a little cottage cheese ( it's how I prefer it).
Lay the rolled pastry on a baking sheet.
Spread on a thick layer of mashed potato and cover with a layer of pastry.
Seal the edges, crosshatch the pastry with a knife and brush with the other egg yolk.
Cook in a hot oven for about 20 minutes. Serve hot or lukewarm.

Potato pancake

Ingredients for 4 people :

  • 600g potatoes
  • 2 eggs
  • 1 garlic clove
  • 1 onion
  • Grated cheese (optional)
  • Salt, pepper, parsley and olive oil
Grate the potatoes, finely chop the garlic and onion.
Beat the eggs in a bowl with the pasley, salt and pepper. Add the grated cheese.
Put a little olive oil in a heavy based frying pan.
Put in the potato mixture and cook over a gentle heat until golden.
Turn the pancake and cook the other side.
Serve immediately.

Potato gratin

Ingredients for 4 people :

  • 600g potatoes
  • 2 onions
  • 2 cloves of garlic, finely chopped
  • 150g chopped bacon
  • Salt, pepper, thyme, laurel, parsley and olive oil
Thinly slice the potatoes and onions.
Add the garlic, the herbs and the bacon.
Put the mix in a heavy based oven- proofed pan, cover with water and a tablespoon of olive oil.
Cover the pan and let simmer for around an hour.
Uncover the pan and place in the oven until golden brown.

Potato bread

Ingredients for 500g loaf :

  • 500g wholemeal flour
  • 100g boiled potatoes
  • 1/4 litre water
  • 10g Yeast
  • 7g salt
  • Olive oil
Knead all the ingredients together.
Leave to rest for 2 hours in a large bowl covered with a cloth.
Roll the mix to 30 cm x 10 cm
Brush with olive oil.
Cook in a hot oven (240°) for 20 minutes.

Potato fritters with honey

Ingredients for 4 people :

  • 500 g potatoes cooked in their skins
  • 100 g sugar
  • 100 g flour
  • Zest of an orange
  • 1 tablespoon of honey
  • 1 tablespoon of vegetable oil
  • 1 egg yolk
Grate the orange zest and soak it in the honey mixed with a little water.
Peel and mash the potatoes.
Add the flour, oil, egg yolk and sugar.
Place the mix in a fyring pan and cook for 5 minutes.
Add the orange and honey.
Spread the mixture and allow to cool.
Cut into shapes.
Deep fry until golden.
Shake some fine sugar over them and serve whilst warm.
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