“International Year of the Potato” Launch at the United Nations
By Amy Kull 
Last week I was lucky enough to attend festivities surrounding the United Nations’ launch of the International Year of the Potato (IYP). Joining me was Larry Alsum, chairman of the United States Potato Board.
On the eve before the announcement, Larry and I were warmly welcomed by the Minister of the Peru, Ismael Benavides Ferreyros, and other high-ranking Peruvian diplomats at a formal reception at the lovely Mission of Peru on the Upper East Side of Manhattan.
Traditional Peruvian potato dishes were served, including papas rellenas, golden potatoes and dipping sauce, and mashed potato balls with shrimp
Potato marketers from around the globe attended the party, including Etienne Booyens from South Africa, Jim Godfrey from England, Bertrand Delannoy from France.
The next day could go down in history as “the pinnacle of potato glory.” The trans-world tuber was hailed as a viable solution to the world’s hunger problem, particularly in developing nations.
Here we have His Excellency Mr. Srgjan Kerim, president of the 62nd Session of the U.N. General Assembly announcing to the body of members that 2008 is the International Year of the Potato. For more details, visit www.potato2008.org.
To celebrate at home, try Peruvian Potato Platter, inspired by the flavors of this beautiful South American country and the birthplace of the potato. Happy IYP!
PERUVIAN POTATO AND CHICKEN PLATTER
Prep time: 20 minutes
Cook time: 25 minutes
2 cans (14 1/2 ounces each) reduced-sodium chicken broth
1 1/3 pounds (4 medium) potatoes, cut into 1-inch chunks
2 lemons, halved
2 fresh or canned jalapeno peppers, quartered lengthwise
2 teaspoons ground cumin
1 pound boned and skinned chicken breasts
1 cup cilantro sprigs
Accompaniments
2 hard-cooked eggs, quartered
1 red bell pepper, cut into thin strips
3/4 cup pimiento-stuffed green olives
4 whole green onions
1 cup prepared chunky tomato salsa
To prepare potatoes and chicken, in 3-quart saucepan combine broth, potatoes, lemons, jalapeno peppers and cumin. Bring to boil, reduce heat, cover and cook 5 minutes. Add chicken; cover and cook about 15 minutes longer until potatoes are tender and juices run clear when chicken is pierced. Remove from heat; add cilantro to saucepan. Let potatoes and chicken cool in broth. Drain potatoes and chicken, reserving 3/4 cup broth. Remove cilantro, jalapenos and lemons. To assemble, mound potatoes in center of large platter. Shred chicken and arrange on platter with remaining ingredients except reserved broth and salsa. Serve reserved broth in sauceboat. Serve salsa in bowl on side.
Makes 4 servings
