[ad_1]
,What I want to say is that if someone really likes potatoes then he must be a very good person.”–AA Milne.
Papas (literally, tubers). Potatoes were called by this name by the Incas, who cultivated potatoes about 8,000 years ago. In the mid-16th century, potatoes came to Europe via Spain and England. However, because of its flower, the potato was originally identified as an ornamental plant rather than an agricultural crop. It is said that French queen Marie Antoinette made a potato flower as a hair decoration, while her husband King Louis XVI wore it in his lapel. It was the Swiss botanist Gaspard Bauhin or Caspar Bauhin (1560-1624) who called the tuber Solanum tuberosum esculentum (edible, tuberous nightshade) – a name that persists to this day. (Also read: International Potato Day 2024: Date, history, significance and all you need to know ,
Today, there are 4,000 varieties of potatoes grown in 130 countries around the world. The story of potatoes in India began with Portuguese and Dutch traders, but the British East India Company promoted potato cultivation. Globally, potatoes are the third most grown food crop after wheat and rice. On International Potato Day (May 30), let’s take a look at some potato recipes from around the world.
1. Kumpir (Türkiye): Originally from the former Yugoslavia, Turkish kumpir is a large baked jacket potato, stuffed with garlic butter and cheese and served with various toppings. Traditionally, the potatoes are baked in a special kumpir oven and then mashed with butter and cheese to a smooth cream consistency. If you are ever in Istanbul, head to the Ortaköy area to eat the best kumpir in town.
2. Gamjajeon (Korea): Gamja (potato) and jeon (pancake) is a delicious Korean dish made by pan-frying finely grated potatoes until golden brown. Traditionally, Koreans serve gamjajeon as a main dish consisting of a simple potato base but it is now available in many variations. It is usually served with dipping sauces such as soy sauce with vinegar, sesame oil and red pepper flakes, which enhance the flavor of the pancake.
3. Colcannon (Ireland): Have you heard the traditional Irish song Colcannon? Have you ever had Colcannon, made of lovely pickled cream? Mixed with greens and spring onions like a picture in a dream. Have you ever poked a hole in the top to catch a piece of melted, creamy, delicious butter that your mother used to make? That’s what Colcannon is – buttery creamy mashed potatoes mixed with sautéed cabbage and lightly seasoned with salt and pepper. Colcannon is very similar to the Scottish dish Rumbledethumps and the English Bubble and Squeak.
4. Hasselbackspotatis (Sweden): Borrowing its name from an 18th-century inn that was originally a red cottage house in the middle of a hasle (hazel) on a steep slope (backen), hasselbacken is a Swedish-style roast potato. Restaurang Hasselbacken (Stockholm) opened in 1853 and hasselbackspotatis (literally, hazelslope potatoes) were first served in the 1940s and became instantly popular as a side dish with poultry and meat.
5. Potato Cake (Indonesia): Perkedel or bergdel in Indonesian and begedil in Malay, it is a fried potato patty side dish made from mashed fried potatoes, meat and spices. Interestingly, the name perkedel is derived from frikandel, a Dutch word for a deep-fried minced meat patty. Crispy on the outside, soft and fluffy on the inside, perkedel is best eaten while it is still hot. Other varieties of perkedel are perkedel tahu (tofu fritters), perkedel tempeh (tempeh fritters) and perkedel jagung (corn fritters).
6. Rosti (Switzerland): Often called the national dish of German-speaking Switzerland, rösti is a traditional dish of deep-fried grated potatoes, often topped with a fried egg, bacon and/or cheese. Originally intended as a breakfast dish, rösti is also known as a classic hiking food and is readily available in mountain huts. Although similar to American hash browns, in rösti, grated potatoes are pressed into a thick pancake and sometimes served as a side dish with bratwurst and onion gravy or sliced veal or pork in a cream sauce (a traditional Zürich dish called Zürichschnetzeltes).
7. Raspebolar (Norway): Raspebøller is a traditional potato dumpling dish that goes by many names and is served differently depending on where you are in Norway. In Southern Norway, this dish is usually called komper or komper while people in Fjord Norway often call it potetebøller, raspeebøller, orkommøller. Some people like to serve the potato dumplings simply with syrup and crispy bacon while others make it as a side dish with pork knuckle or salted lamb. In Norway, it is a tradition to serve raspeebøller on Thursdays.
8. Potatoes a la Huancaina (Peru): Originally from the region of Huancayo (Peru), papa a la Huancaina (literally, Huancayo-style potatoes) is a Peruvian appetizer made of cold boiled potatoes in a spicy, creamy sauce (Huancaina sauce) made from queso fresco and sautéed or grilled ají amarillo (Peruvian chili peppers), red onion, and garlic.
9. Stomp (Belgium): Stomp is a rural dish made with mashed or mashed potatoes with root vegetables, herbs, onions, spices, cream and, in some variations, bacon. Traditionally, it is served with fried black pudding, fried braadwurst (large Dutch sausages), grilled bacon and/or fried eggs. Occasionally, it is served with entrecote (premium cut of beef) or horse tenderloin.
10. Silpancho (Bolivia): Silpancho, which originated in the Bolivian city of Cochabamba, consists of a layer of white rice, followed by a layer of boiled and diced potatoes and then a thin layer of ground meat with chopped tomatoes. The word silpancho comes from the Quechua language (silpanchu) meaning thin and ground meat.
[ad_2]
