Three Potato Recipes

The potato has been around for just 200 years, yet it has become one of the main culinary cooking elements in our winter kitchens and in cooking schools the world over. The potato was being cultivated in South America over 4,000 years ago in an area around the borders of Peru and Bolivia. In the Inca era potato cultivation had already spread over the whole of South America. Of course we all know that the potato was introduced into Europe by Sir Walter Raleigh and it didn't take many years for the potato to spread across Europe. Today the potato is known to be one of the most nutritional foods around and luckily for the vegitarians among us it is a vegetable. The three recipes below are testament that the potato has come of age.

Ingredients

• 1 kilo potatoes
• 1/4 cup olive oil
• salt and pepper
• 2 cups of thinly sliced squeezed tomatoes
• 250g fresh round mushrooms
  
• 2 cups of thinly grated Gouda cheese
• 8 slices of bacon
• 10 olives cut like rings
• a pinch of Oregano

Preparation

Boil the potatoes with their skins for 50 minutes. Peel while hot and then mash them. Mix in salt and pepper, and a cup of olive oil. Cover the bottom of a baking pan with anti stick paper and empty the puree into the pan. Make sure the puree is about 1/4 to 1/2 inches in thick. Cut the mushrooms into small pieces and cut the bacon into smaller pieces. Brush the potato with olive oil and then cover with the grated cheese. Only use half the cheese you have grated. Lay the tomato slices, the mushroom pieces, the bacon and the olives on the puree and then brush the surface with olive oil again. Then cover with the remainder of the grated cheese. Bake in the oven for 25 minutes at 200 centigrade on the lowest rung of the oven. Then serve with fresh Oregano.

Ingredients

• 200g boiled potato with skins
• 200g margarine at room temperature
• 2 cups of flour
• 1 egg yolk
• 3 soup spoons of milk
• 3 soup spoons of black herbs
• salt
  

Preparation

Peel and mash the potatoes. Mix the margarine into the potato together with the flour. Add salt. Keep kneeding the mixture until it no longer sticks to your hands. Clear the kitchen top and put non-stick paper down then pour the mixture onto the paper and cut into strips about 1/3 inch thick. Mix the egg yoke with the milk and brush the resulting mixture onto the potato strips. Cut the potato strips into smaller pieces about the diameter of your little finger. Sprinkle on the black herbs. Place in a baking pan and bake for 12 minutes at 200 centigrade. Serve hot.

Ingredients

• 600g potato
• 2 soup spoons of brown sugar
• 2 soup spoons of soya sauce
• 2 soup spoons of sesame oil
  
• 2 soup spoons of vinegar
• 1 soup spoon of fresh ginger cut into small pieces
• 1 teaspoon of grated pepper

Preparation

Clean the potatoes with their skins on. Cut the potatoes into smaller pieces as you would if you were roasting them. Boil for 35 minutes in salty water, then drain. Heat the Sesame oil in a pan and sauté the ginger over a hot plate for 2 minutes. Throw in the vinegar, the brown suger, the Soya sauce and the pepper. Leave 1 minute over a hot plate then throw in the potatoes and mix for 4 minutes until the potatoes are caramelized. Then serve with a green salad.

If you liked this maybe you will like these.

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