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

By Ashley Kleckner 

Last month I had the pleasure of joining 15 professional chefs in Napa Valley at the Culinary Institute of America at Greystone for the U.S. Potato Board’s third “Menu Innovations with Potatoes” seminar. Combined, the chefs represented more than 14,000 restaurant and supermarket foodservice operations. The dynamic three-day event was led by CIA instructors and guest celebrity chef Nancy Silverton, co-owner of Mozza in L.A. and author of several cookbooks, including this year’s “A Twist of the Wrist: Quick Flavorful Meals with Ingredients from Jars, Cans, Bags and Boxes.”

Fall is harvest time in Napa and I can’t image a more idyllic setting for indulging in culinary exploration and conversation. The event began with a champagne and potatoes reception where the chefs mingled with potato growers from across the nation. It was inspiring to see how eager the chefs were to learn more about the source of the potatoes they cook with everyday. 

During the seminar, presentations were given by Danny Johns and Linda McCashion, from the U.S. Potato Board, and Allison Beadle, M.S., R.D., L.D, who led the group in a discussion on potato nutrition. The chefs were surprised to learn about the impressive nutritional profile of potatoes and the role that they can play in healthy menu development.

The majority of the program was spent in hands-on ideation sessions in Greystone’s kitchens. It felt like I was on the set of Iron Chef watching the group select ingredients from the pantries at Greystone and turn them into surprising and impressive dishes. The chefs explored Mediterranean and Latin flavor profiles creating a wide range of potato applications, including using potatoes as ingredients in salsas, sandwiches and fresh salads. It’s impossible pick a favorite dish because they were all so different but there were a few that will surely find their way into my kitchen and perhaps restaurant menus nationwide. I fell in love with a crispy potato round with bruschetta topping and  Nancy Silverton created a panini with thin slices of potato grilled right onto the bread that will certainly make an appearance at my next dinner party.

At the end of the event, the enthusiastic chefs had the opportunity to present their dishes to U.S. Potato Board members.  One chef expressed what was on everyone’s mind when he said, “Potatoes are even more versatile than I previously thought. Even cutting a potato in different shape can bring ‘new news.’”

The recipes we tasted were too good to keep to ourselves so we’ll be compiling the recipe ideas into a foodservice brochure which will be featured on www.healthypotato.com. 

 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

Denver, CO. (October 18, 2007) – The General Assembly of the United Nations (UN) declared 2008 to be the “International Year of the Potato” (IYP) during a press conference at the UN headquarters today.  Citing the potato’s strong nutrition profile and ability to feed the masses, the designation was approved as a way to help meet its Millennium Development Goals.

According to the UN, world population is expected to grow, on average, by more than 100 million people per year in the next 20 years, and 95 percent of this increase will occur in developing countries where resources are scarce.  The UN will not be able to provide food relief for all of these people and needs to teach people how to feed themselves.  Potatoes can be grown quickly and cheaply.  In fact, potatoes yield more nutritious food more quickly on less land and in harsher climates than any other major crop.  Potatoes have provided food security and alleviated poverty worldwide for centuries.

“I’ve always been proud to be a part of an industry that grows a nutritious product,” said Larry Alsum, chairman of the U.S. Potato Board (USPB) and guest at the UN event, “but I’m particularly proud today to know the potato is also an international staple capable of solving world hunger issues.”

From China to Chile, the potato is a diet staple that is eaten at breakfast, lunch, and dinner.  Aside from tasting great and being easy to prepare, the potato is also highly nutritious.  One medium sized (5.3 ounces) potato contains no fat, sodium or cholesterol, and has 110 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 (while broccoli and bananas each contain 13%), topping the list of the 20 most frequently consumed raw fruits and vegetables.

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