The Potato Underground — Discover the Goodness of America's Favorite Vegetable

In honor of 2008, which has been declared “International Year of the Potato” by the United Nations, here is a recipe with international flare that is sure to start your year off on a healthful foot!

For more information on the International Year of the Potato, visit www.potato2008.org.

Peruvian Ceviche with Potatoes, Halibut and Mango

(Recipe created by Bruce Weinstein and Mark Scarbrough)

Peru may well have been the birthplace of America’s favorite vegetable. Certainly one of the favorite ways to eat potatoes in Peru is in ceviche: a fresh, light mélange of fish marinated in lime juice with loads of aromatics and vegetables. Serve this refreshing lunch or first-course starter in lettuce cups, or scoop it up on baked tortilla chips.

1 pound white potatoes, peeled and cut into 1/4-inch cubes
1 cup fresh or frozen corn kernels
1 pound skinned halibut, black bass, striped bass, or tilefish, cut into 1/2-inch pieces
1 large mango, peeled, seeded, and chopped
1/2 cup halved, thinly sliced red onion
1 small fresh jalapeño chile, stemmed, seeded, and minced
1/2 cup fresh lime juice
1/4 cup minced cilantro
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper

Bring a large saucepan of water to a boil over high heat. Add the potatoes; boil for 5 minutes.

Add the corn and boil until the potatoes are tender, about 5 minutes. Drain in a colander set in the sink, place in a large non-reactive bowl (see note), and cool to room temperature, about 1 hour.

Add the fish, mango, onion, jalapeño, lime juice, cilantro, salt, and pepper; toss well. Cover and refrigerate for at least 6 hours or up to 24 hours, tossing occasionally. Serve in lettuce cups, or with baked tortilla chips.

Note: A nonreactive bowl is one that will not form harmful chemical compounds when acid (as in the lime juice here) touches its surface. Nonreactive materials include heat-safe glass, stainless steel, enameled iron, or enameled steel. Reactive cookware is made of tin, copper, and non-anodized aluminum; certain dyes and chemicals in decorative glass and pottery are also reactive.

Makes 6 servings

By Linda McCashion 

I don’t know about you, but here in Colorado we find ourselves quite unwilling to say goodbye to warm summer and fall evenings.  (Last year’s difficult winter no doubt is a contributing factor in that attitude.)

In an effort to extend the season, I am inviting friends over to enjoy lite summer fare such as grilled meats and salads. At these occasions I naturally consider it my obligation to introduce new potato dishes.   This is not difficult in my case, as working at the United States Potato Board gives me continuing access to great recipes, many created by top chefs.

Sauteed Green Beans and Potatoes

My current menus are built around the Summer of Fresh Potatoes recipes and tips developed at a seminar at the Culinary Institute of America in Napa Valley, CA.   The assignment for the visiting chefs was to look at potatoes in new ways; for example as a culinary canvass upon which to add other healthy foods and flavorings.  Two big flavor winners were Mediterranean and Latin. 

Nancy’s “Caesar” Salad

I have to say it was such a high for us so see a group of talented chefs creating new potato dishes. Later tasting them was totally amazing.  Click here, if you would like to try one or more of these healthy potato sides and salads.