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

If you happened to catch yesterday morning’s edition of The Early Show on CBS, then you can practically consider yourself a potato expert. Yesterday’s segment featured Bon Appetit magazine Contributing Editor Dede Wilson, who defended potatoes, pointing out that one medium sized potato has 110 calories, is fat-, cholesterol- and sodium-free, and that potatoes rank highest in potassium among the top 20 most frequently consumed raw vegetables and the 20 top most frequently consumed raw fruits.

Read the full article and get some great Bon Appetit potato recipes here.

By Walter Scheib (White House Executive Chef, 1994 – 2005)

Some of you may not know that the United Nations declared 2008 as the International Year of the Potato. Personally, I have to admit I was a little surprised until I found out why. Apparently the intent of the declaration was to raise awareness of the potato as a means to fight existing poverty and hunger throughout the world. It makes sense when you consider that the humble spud ranks as the fourth major food crop in the world after corn, wheat, and rice. Here in the U.S. we are very fortunate to have an abundance of the beloved potato.

Recently, I spoke at the U.S. Potato Board’s annual meeting where I met plenty of potato farmers and self professing potato lovers who are simply passionate about the tuber. It was inspiring to be around these folks. It caused me to think about several dinners where potatoes took a starring role when I was at the White House. For example, at the first Bush State Dinner that honored Mexican President Vicente Fox, I created a menu which included ingredients that were mutual to both the U.S. and Mexico. We served pepita-crusted bison with poblano mashed potatoes and fava-chanterelle ragout. The potatoes gave this dish a perfect comfort food profile.

In a house like the White House comfort food was always a welcome guest, especially with the first families. One of Chelsea Clinton’s favorite meals was a dish called the potato roesti (originally from Switzerland). For all intents and purposes I would describe it as a 3/4 inch high pancake size tater tot. The potato roesti is easy to make and great anytime of the day or night. Basically, you grate a pound of potatoes (yukon golds are beautiful in this dish) and season it with salt and pepper. Allow the juices to drain and then fry it up pancake style in hot cast iron pan with butter or olive oil until it is golden brown. You can serve your own roesti with poached eggs, a sprinkle of cheese, and fresh herbs.

If you would like to try the recipe I created for the Vicente Fox dinner, you can find it in my book, White House Chef.

PHOTOGRAPH BY KIYOMI

By Katherine Beals, PhD, RD

In an article soon to be published in the peer-reviewed journal Nutrition, researchers from the Galician Public Foundation for Health Emergencies in Spain found that consuming just one serving of green leafy vegetables per day was associated with a significant reduction in lung cancer risk. Similar protection was also observed for an increased intake of potatoes, cabbage, turnip tops, and lettuce. The researchers speculate the protective effect of vegetables stems from their unique nutrient content, specifically the antioxidant nutrients such as beta-carotene, vitamin C and vitamin E.

To see the abstract of the article, click here.

An often overlooked nutrient, potassium may have far reaching benefits for heart health. According to Marie Spano, MS, RD of Today’s Dietitian, potassium may be beneficial in reducing cardiovascular disease (CVD), the number one cause of morbidity and mortality in the United States. Research indicates that a significant proportion of Americans live day to day with a moderate potassium deficit, which poses long term cardiovascular health risks. This condition appears to be largely the result of a dearth of potassium in the typical, American diet, which has become heavy in processed, high-sodium foods. The only way to truly increase potassium levels is to eat potassium-rich foods.

Potatoes are not only fat-, cholesterol- and sodium-free, but they also rank highest in potassium among the top 20 most frequently consumed raw vegetables and the 20 top most frequently consumed raw fruits. One serving of skin-on potatoes contains 620 mg of potassium, making it a good source of potassium by USDA standards.

To see the full article and learn more about ways to reduce the risk of CVD, visit Today’s Dietitian online.

Don’t forget potatoes when serving the traditional corned beef and cabbage and green beer this St. Patrick’s Day. Potatoes and Ireland are inextricably linked, and few cultures in the world have created so many recipes for serving the sensational spud. There’s champ (mashed potatoes with scallions), colcannon (mashed potato cakes featuring cabbage or another leafy green), Dublin coddle (chunks of potatoes sautéed with sausage and bacon), and a potato pancake that’s so popular, boxty, it’s inspired a favorite childhood nursery rhyme: “Boxty in the griddle, Boxty in the pan, If you can’t make boxty, You’ll never get a man!”

On this side of the pond, potatoes are no less appreciated. In fact, potatoes are America’s favorite vegetable, probably because of their positive nutrition profile and versatility. One medium (5.3 ounce) potato is an excellent source of the antioxidant vitamin C (45% of the Daily Value), and when eaten with skin, a good source of potassium (18% of the Daily Value). Potatoes are fat-, cholesterol-, and sodium-free.

Or, perhaps this love of potatoes in the U.S. is a result of the fact that so many Americans claim Irish blood? According to History.com, there are 34.7 million U.S. residents who claim Irish ancestry. This number is almost 9 times the population of Ireland itself!

COLCANNON CHOWDER

1 and 1/3 pounds (4 medium) russet potatoes, peeled and cut into ¾-inch chunks
14-ounce can nonfat, reduced-sodium chicken broth
1 cup water
Salt
2 tablespoons canola oil
3 cups coarsely chopped green cabbage
¾ cup finely chopped onion
8 ounces smoked chicken or turkey sausage, sliced ¼ inch thick
1 medium carrot, shredded
½ cup 1 percent milk (about)
Pepper, to taste

In 3-quart saucepan, cover potatoes with broth and water; add 1 teaspoon salt. Bring to boiling over high heat; reduce heat, cover and cook until potatoes are tender, 12 to 15 minutes. Set aside.

Meanwhile, heat oil in 10-inch nonstick skillet over medium-high heat; add cabbage and onion. Sauté 10 minutes, tossing occasionally. Add sausage; continue to sauté, about 10 minutes, tossing occasionally, until vegetables and sausage begin to brown. Add carrot; set aside.

With slotted spoon, remove about ¾ cup potato pieces and add to skillet. In electric blender, blend remaining potatoes and liquid until smooth, being careful to hold blender lid down with kitchen towel; return to saucepan. Add contents of skillet; mix in enough milk for consistency desired. Heat to simmering. Season with salt and pepper.

Makes 4 main-dish servings (about 6 cups).

Nutrition information per serving: 357 calories; 15 g protein; 54 g carbohydrate; 10 g fat; 24 mg cholesterol; 587 mg sodium; 6 g fiber.

IRISH POTATO BREAD (pictured at top of entry)

Recipe created by Bruce Weinstein and Mark Scarbrough, authors of The Ultimate Potato Book
2 3/4-pound russet potatoes
1 large egg plus 1 large egg white
1/3 cup canola oil, plus additional for greasing the baking sheet
3/4 cup fat-free milk
2 tablespoons minced chives (or the green part of a scallion)
1/2 teaspoon caraway seeds
3 1/4 cups all-purpose flour, plus additional for dusting and kneading
1 1/2 tablespoons baking powder
1 teaspoon salt

Bring 1 inch of water to a boil over high heat in a vegetable steamer or a large saucepan fitted with a portable vegetable steamer. Peel one potato and cut into eighths; steam the pieces until tender when pierced with a fork, about 15 minutes. Rice or mash pieces in a large bowl; set aside to cool for 15 minutes.

Position the rack in the center of the oven; preheat the oven to 375F. Lightly oil a large baking sheet with canola oil dabbed on a paper towel.

Peel the other potato and grate it through the large holes of a box grater. Squeeze off any excess moisture; add to the riced or mashed potatoes.

Stir in the egg, egg white, oil, milk, chives, and caraway seeds until fairly smooth. Add 3 1/4 cups flour, baking powder, and salt; stir with a wooden spoon until the mixture forms a soft but sticky dough.

Lightly flour a clean work surface as well as your cleaned and dried hands. Turn the dough out onto the floured surface and knead for 1 minute, adding flour in 1-tablespoon increments to keep the dough from turning too sticky. Too much flour and the dough turns tough; it should remain a little tacky but workable. Shape into an 8-inch circle, flatten slightly keeping the loaf mounded at its center, and place on the prepared baking sheet. Use a sharp knife to slash an X in the top of the dough, cutting into dough about 1/2 inch.

Bake until golden brown, firm to the touch, and somewhat hollow sounding when tapped, about 55 minutes. Cool 1 hour on a wire rack before slicing and serving.

Makes 1 large loaf (16 slices).

Nutrition information per slice: 183 calories; 5 g fat; 14 mg cholesterol; 298 mg sodium; 30 g carbohydrates; 1 g fiber; 5 g protein; 222 mg potassium; 6 mg vitamin C.

IRISH POTATO CAKES WITH SOUR CREAM SAUCE

Sour Cream Sauce
1/2 cup low-fat sour cream
2 tablespoons chopped green onions (about 2 onions)
1/2 teaspoon minced garlic
1/2 teaspoon lemon juice
Few drops hot pepper sauce
1/2 teaspoon salt
1/4 teaspoon black pepper
Pinch cayenne pepper

Irish Potato Cakes
1 1/4 pounds yellow flesh potatoes, peeled and cut into 1” pieces (about 4 medium potatoes)
3 tablespoons unsalted butter
3 tablespoons milk
1/2 teaspoon minced garlic
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup grated mild Cheddar cheese
1/4 cup sliced green onions (about 4 onions)
1/2 cup panko (Japanese bread crumbs)
4 tablespoons vegetable oil

To make Sour Cream Sauce, in mixing bowl, gently whisk together all sauce ingredients. Refrigerate.

To make Irish Potato Cakes, in medium saucepan cook potatoes in 2 inches boiling water, covered, 12 to 15 minutes or until tender. Drain, then shake potatoes over low heat 1 to 2 minutes to dry thoroughly. With electric hand mixer or potato masher, mash potatoes until smooth. Beat in butter, milk and garlic until blended. Season with salt and pepper. Allow potatoes to cool; mix in cheese and green onions. To form potato cakes, shape 1/2-cup portions of potato mixture into patties; coat on all sides with bread crumbs. Place on wax paper-lined baking sheet and refrigerate at least 1 hour.

In heavy non-stick skillet, heat oil over medium heat. Add potato cakes and cook about 5
minutes, turning once, or until heated through and golden on both sides. Place on serving platter or 6 individual plates; top each potato cake with 1 tablespoon Sour Cream Sauce.

Serves 6.
Nutrition Information Per Serving: 292 calories; 18g fat; 27mg cholesterol; 529mg sodium; 28g carbohydrate; 2g fiber; 6g protein

For additional healthy potato recipes, visit www.potatogoodness.com. Happy St. Patrick’s Day from America’s potato growers!

We read about a new potato book in this month’s Economist. Sounds like a good read for all you potato lovers out there!

Here’s the review from the March 1 issue of The Economist:

“ON THE face of it, John Reader’s new biography of the potato seems to have a silly title—“propitious esculent” is just a fancy way to say “helpful food”—and an even sillier subtitle. But that is because the virtues of the world’s fourth biggest food crop (after maize, wheat and rice) and its influence on world history are easily overlooked. “I used to take potatoes for granted,” the author writes. His aim is to discourage readers from doing likewise.

The key to the potato’s value lies in its high yield and its almost perfect balance of nutrients. Potatoes can produce more energy per unit area per day than any other crop, and it is possible (though tedious) to subsist on a diet of spuds and very little else.
First domesticated in the Andes, the potato was carried to Europe in the 16th century. At first Europeans were suspicious: the potato was variously thought to be an aphrodisiac, to cause leprosy or to be poisonous. But it slowly caught on as its merits in times of famine and war became apparent (it is more reliable than grain and remains hidden underground until harvested). By the late 18th century it was being hailed as a wonder-food—for the poor, at least. Marie Antoinette promoted potatoes by wearing their flowers in her hair.

People then started to worry that the potato was too popular, and that its abundance was causing an unsustainable increase in population. Exhibit A was Ireland, where the booming population subsisted almost entirely on potatoes. The danger of such dependency was starkly revealed by the Irish potato famine of 1845: at least a million people died, and another million emigrated.

Mr Reader’s tale ends with the modern efforts to understand the genetics of the potato, which could lead to more disease-resistant varieties. The propitious esculent, he explains, is likely to feature in the diets of space-farers who will have to grow their own food.
The all-potato diet will not appeal to all readers, but this accessible account embraces the latest scholarship and addresses the failings of previous works on the subject. Indeed the book, like the tuber it describes, fills a void: the spud now has the biography it deserves.”

By Kris Caputo Hurley

I love potatoes. Yes, my job requires me to love them but my affection started long before I even knew food public relations was a profession. It all began when I first tasted my Nonna’s gnocchi. She is the best cook I’ve ever known and has a special knack for the most tender “potato pillows” in the most delightful red sauce. I think gnocchi are so kid friendly because of the soft texture and sweet tomato broth. Her kind Calabrese nature must have had something to do with it, too.

While my palate for potatoes was proven early on, I didn’t know until recently how good they were for me. Potatoes are full of essential vitamins and minerals for 110 calories per 5.3-ounce serving. They are fat-, sodium-, and cholesterol-free, and potatoes provide nearly half the Daily Value of vitamin C, a potent antioxidant.

And, did you know, ounce per ounce, potatoes actually rank highest in potassium among the top 20 most frequently consumed raw vegetables and the 20 top most frequently consumed raw fruits? One serving of skin-on potatoes contains 620 mg of potassium, making it a good source of potassium. In fact, potatoes meet FDA requirements for the health claim, “consuming foods such as potatoes that are good sources of potassium and low in sodium may reduce the risk of high blood pressure and stroke.”

So in honor of American Heart Month, I think I will make this gnocchi dish (of course my Nonna doesn’t follow a recipe!) from the U.S. Potato Board this Valentine’s Day for my two sweeties – my husband and our one year-old, Luke. He’s about the same age I was when I first fell in love with potatoes.

POTATO-CHEDDAR GNOCCHI WITH BACON & EGGS

Prep time: 30 minutes
Cook time: 30 minutes

10 ounces plum tomatoes
2 teaspoons olive oil
2 3/4 teaspoons salt, divided
1/4 teaspoon black pepper
1 pound Russet potatoes, peeled and quartered (2 large potatoes)
1/3 cup grated Cheddar cheese
1 large egg, lightly beaten
1 tablespoon half-and-half
1 cup all-purpose flour plus extra for rolling gnocchi
1/3 cup chopped fresh basil
4 poached eggs
8 bacon strips, cooked

Heat oven to 475°F. Quarter tomatoes; cut each quarter in half again. In bowl, toss tomatoes with oil, 3/4 teaspoon salt, and pepper. Spread tomatoes in large, shallow baking dish in one layer. Roast in oven about 20 minutes or until soft and slightly browned.

To make gnocchi, steam potatoes over boiling water, covered, about 15 minutes or until tender. Transfer to bowl; mash with potato masher. Cool slightly; gently mix in cheese, egg, half-and-half and remaining 2 teaspoons salt. Add flour, one-third cup at a time, mixing gently after each addition. If dough is sticky, add a bit more flour. Divide dough into 4 equal pieces. On floured surface, roll each piece into a 1-inch–diameter rope; flatten slightly and cut into 16 gnocchi. Transfer gnocchi to baking sheet lined with lightly floured towel; cover with another towel. (Gnocchi may be made several hours ahead and refrigerated until needed.)

Bring a large pot of lightly salted water to the boil. Add gnocchi; boil about 5 minutes or until cooked through. With skimmer, transfer gnocchi to mixing bowl; add tomatoes and basil. Toss gently; divide among 4 plates or shallow bowls. Place 1 poached egg on top of each serving of gnocchi; garnish with 2 strips bacon.

Serves 4

Potatoes in Chinese food? Most people understandably think of rice as the starch of choice in Asian cuisine, but potatoes are coming on strong. In fact, according to the United Nations website, www.potato2008.com*, China is the world’s biggest potato producer, with output in 2006 of 70.3 million tons (or more than 20 percent of the global harvest).

The tuber probably reached coastal China aboard ships from Europe during the 17th century and was introduced to central China by Russian traders around the same time. Production has increased nearly fivefold since 1961. Most of the potatoes grown in China are eaten by humans - each year, the Chinese consume 30 kg per head.

The potato is important to China not only as a staple food, but also as a source of income, especially for farmers in mountainous areas with poor soils. In northern China’s Inner Mongolia and Shanxi provinces, sales of potatoes account for more than half of rural household earnings.

So, in honor of the growing appreciation in China for potatoes, why not ring in the Chinese New Year, the most important celebration on the Chinese calendar, with potatoes?

Aside from tasting great and being easy to prepare, the potato is good for you, too. One medium-sized potato contains no fat, sodium or cholesterol, and has110 calories. It provides 45 percent of the recommended Daily Value of vitamin C. In addition, potatoes with skins contain 18% of the DV of potassium, topping the list of the 20 most frequently consumed raw fruits and vegetables.

In order to celebrate the New Year, try this authentic Chinese recipe for “Red Cooking Pork and Potatoes,” created by Bruce Weinstein and Mark Scarbrough, authors of The Ultimate Potato Book.

“Red cooking” is a traditional Chinese braise, a stew made with soy sauce, sherry, and stock. It’s named for the way old-fashioned, unfiltered soy sauce can take on a reddish cast when long-stewed, something modern soy sauces rarely achieve—unless you’ve gone to Chinatown and bought a bottle of heavy, deep soy sauce. In any event, this is a homey dish, very warm and comforting, a bright aromatic spark for a chilly evening.

2 cups reduced-sodium chicken broth
6 tablespoons dry sherry
1/4 cup reduced-sodium soy sauce
1/4 cup minced, peeled fresh ginger
1 tablespoon finely grated orange zest
1 tablespoon honey
2 1/4 pounds boneless pork loin, trimmed and cut into 1-inch cubes
2 pounds very small yellow-fleshed potatoes, halved
9 medium scallions, cut into 2-inch strips
2 serrano chiles, seeded and minced
3 garlic cloves, slivered
3 star anise pods
Three 4-inch cinnamon sticks
1 tablespoon sesame oil
1 1/2 pounds Swiss chard, mustard greens, or turnip greens, rinsed (but not dried) and chopped
2 tablespoons rice vinegar

Stir the broth, soy sauce, ginger, sherry, orange zest, and honey in a large pot until the honey dissolves. Add the pork, potatoes, scallions, chiles, garlic, star anise, and cinnamon sticks. Stir well and bring to a simmer over medium-high heat. Cover, reduce heat to low, and simmer slowly until the pork is meltingly tender, stirring occasionally, about 2 hours. (Alternatively, stir all these ingredients in a slow cooker, cover, and cook on low about 8 to 9 hours.)

Meanwhile, heat the oil in a large skillet over medium heat. Add the greens and vinegar. Cover, reduce heat, and cook, stirring occasionally, until wilted and tender, about 12 to 15 minutes. Cover and keep warm on the stove.

To serve, first discard the star anise pods and cinnamon sticks. Divide the greens among serving bowls, then ladle the stew over the greens.

Makes 6 servings.

Nutrition information per serving: 424 calories; 10 g fat; 110 mg cholesterol; 40 g carbohydrate; 5 g fiber; 44 g protein; 846 mg sodium; 1239 mg potassium; 82 mg vitamin C.

*This web site link is provided as a convenience. The USPB is not responsible for the accuracy, quality, safety, or nature of the content of the linked site.

Images courtesy of Bon Appetit, February 2008.

You may know that he saved the world as James Bond, but did you know that Pierce Brosnan can’t seem to go a day without potatoes? According to an interview in the February 2008 issue of Bon Appetit, the Irish-born actor “could eat them every single night of the week.”

When asked by Bon Appetit’s Bekah Wright if he had any other favorite foods, Brosnan responded, “ Potatoes – baked, mashed, roasted, boiled or fried with cold sliced tomatoes. I can’t live without a good potato. And Irish (potato) soda bread, hot from the oven.”

You may be thinking, ‘what exactly is Irish potato bread?’ Check back with us regularly and you may find out just in time for St. Patrick’s Day!

See what others are saying about Brosnan’s love affair with potatoes:

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By Brittany Mohr

Whether you’re a die hard fan of the New York Giants or you grew up rooting for the New England Patriots, we can all agree that (other than the game) the most important part of Super Bowl Sunday is the food. Nothing pairs better with good old American football than America’s favorite vegetable – the potato!

These recipes are sure to score with guests of all ages and team loyalties – in fact delicious spuds may be the ONLY thing we can all agree on come Super Bowl Sunday!

(Click on the images below for recipe details.)

Baked Fries with Salsa

Grilled Potato Planks

Potato Nachos

Cheesy Potato Skins with Sun-Dried Tomatoes