3 Easy Mouthwatering Recipe "Potatoes USA"

I’m excited to share this to you because a few weeks ago, I was able to attend a cooking demo initiated by Potatoes USA here in Cebu. It was indeed an afternoon full of learning and as a mom, I'm happy to find out how wonderfully nutritious and versatile potatoes are!

The seminar helped clarify misconceptions about potatoes. Remember how we often hear that eating potatoes leads to weight gain? Not true! It’s how we prepare them that jacks up the calories (too much oil, salt, fat, etc.). The potato has zero fat, sodium and cholesterol. It is also gluten-free.

The potato is a healthy vegetable that is packed with nutrients. It is an excellent source of Vitamin C (30% od DV). It also contains Potassium, Complex Carbohydrates, Protein and Fiber, among others. Perfect for our growing kids!

I’m sharing with you these 3 Easy to Prepare Mouthwatering Recipes using U.S. potatoes that were shown to us by Chef Sidney Uy.

Potato Crusted Salmon

1 cup U.S. Frozen Pre-shredded Potatoes

2 tablespoons Spring Onions sliced

2 tablespoons All-purpose Flour

pSalt and Pepper to taste

2 pieces Salmon Fillet skin-off

Olive Oil

For the Sauce:

10 grams U.S. Potato Granules

¾ cup Vegetable Broth

Truffle Oil 1 tsp. or according to taste

For the Fruit Salsa:

¼ cup White Onion diced

12 pieces Cherry Tomatoes sliced in half

1 piece Ripe Mango cubed

1 tablespoon Cilantro chopped

1 tablespoon Lemon Juice

1 tablespoon Olive Oil

Salt and Pepper to taste

Procedure

For the Salmon:

1. Mixed pre-shredded potatoes, spring onion, and all-purpose flour in a bowl. Season with salt and pepper.

2. Season salmon with salt and pepper.

3. Evenly top each salmon with the potato mixture.

4. Heat oil in pan. Add salmon fillet, crusted side down. Adjust heat and cook for around 2 minutes until potato crust are golden brown.

5. Flip on the other side and cook for 1 minute longer. Be careful not to over-cook.

6. Drain on paper towels to remove excess oil and set aside.

For the Sauce:

1. Heat vegetable broth on a small sauté pan.

2. Slowly add the potato granules while stirring constantly.

3. Adjust consistency by thinning out with vegetable broth.

4. Add truffle oil. Set aside.

For the Salsa:

1. Mix all ingredients in a bowl.

2. Serve with Salmon. Plate and serve.

U.S. Potato Pudding

For the Sauce:

1 piece Mango Flesh cubed

12 pieces Strawberries cubed

½ cup Coconut Milk

Ingredients

12 pieces U.S. Frozen Hashbrowns

6 pieces Eggs

1 cup Coconut Milk

1 tablespoon Butter

½ cup Milk

1 cup Sugar

2 teaspoon Vanilla

½ teaspoon Salt

1 teaspoon Cinnamon

Procedure

1. Pre-heat your oven to 350F.

2. Add butter to a pan and melt it over low heat. Fry the hashbrowns until a bit crispy on the outside. Place in an oven-proof bowl. Set aside.

3. Combine milk, sugar, eggs, vanilla extract, salt and cinnamon in a bowl. Mix thoroughly to combine ingredients. Pour this mixture over the hashbrowns and allow it to be absorbed.

4. Baked the potato pudding for 30-45 minutes or until the top is springy.

5. Mix all ingredients for the topping. Serve with Potato Pudding.

U.S. Mashed Potato Truffle

Ingredients

250 grams U.S. Dehydrated Potato Flakesmade into mashed potato

1 cup Dark Chocolate Chips

½ teaspoon Vanilla

½ cup of the following topping for rolling:

Cocoa Powder

Coconut Flakes

Powdered Sugar

Finely Chopped Nuts

Procedure

1. In a small bowl, add the chocolate chips. Melt over a double boiler. Melt slowly and stir often. When they have melted entirely, stir in the mashed potatoes. Add the vanilla. Stir to combine.

2. Place the mixture in the fridge to firm up for 30 minutes.

3. Pour your rolling mixture(s) in little bowls and have them ready. Take 1 tablespoon-sized hunks and roll between the palms of your hands. Roll in desired topping, then place in baking sheet and refrigerate until firm.

Availability of U.S. Potatoes

U.S. potatoes (frozen, fresh and dehydrated) are available in supermarkets and membership shopping branches nationwide. If you are interested in dehy, you may find them at baking supply stores.

Fresh, Frozen and Dehy US Potatoes

These are definitely made in the USA, and bear all the high standards associated with the phrase. Thanks to Potatoes USA, US potatoes are now available in the Philippines in three forms: fresh potatoes, frozen potatoes and dehydrated potatoes. But first, a word on the origins of these products, in a land bountifully blessed with all that’s needed for great potatoes. It all starts with a strict US seed certification system, boosted by the right soil, the best possible growing seasons and temperatures, and lots of water. The commitment and experience of generations of US grower families have gone into every potato.

Fresh US table stock potatoes are the pick of the crop, carefully sized and graded based on standards of the US Department of Agriculture (USDA). There are over 100 different varieties of US potatoes, but they are fit into seven different categories: russet, red, white, yellow, blue/purple, fingerling and petite. They differ in size, color, texture, and flavor for a large range of applications.

Russets are perhaps the most popular and are baked and topped with different ingredients. Reds are often used for salads. White potatoes have very thin skin, making them ideal for velvety mashed potatoes with the skin on. Yellow potatoes can come in small to large sizes and can taste slightly sweet after grilling. Blue/purples are fantastic for green salads as they have a nutty flavor. Fingerlings can be pan-fried or roasted and then quickly enjoyed in small bites.

Frozen US potatoes are premium potatoes quick-frozen in a state-of-the-art process that locks in flavor and nutrients. Every processor must meet stringent requirements of the USDA and US Food and Drug Administration. With the US being the only country in the world with mandatory USDA Grading Standards for frozen potatoes, the quality of the final frozen product is assured. This means that all the flavors, as well as vitamin C, potassium, iron, vitamin B6 and fiber have all been locked into frozen US potatoes.

Frozen US potatoes come in all-occasion shapes and sizes. Whole frozen potatoes can be oven-heated or microwaved after just a dash of seasoning. Frozen half-shell potatoes can quickly be filled up with cheeses, meats and vegetables to become a signature dish in any restaurant. Of course, the most popular types are frozen straight cut (for fries!), wedges (with skin on, please!), crinkle cut fries, lattice/basket weave cuts, curly fries, hash browns and tater drums.

As another option, there are US dehydrated potatoes which are perhaps the most compactly packaged of the lot. US dehy can be quickly reconstituted into the best and fastest-made mashed potatoes ever, or as an ingredient in a wide array of dishes. You can use it for soups, stews and sauces, or to add texture and make breads and cakes fluffy. US dehy has a great number of food applications ranging from pizza crust to native kakanin.

So for your next meal, make sure to grab US potatoes on your next grocery run. You’re not only buying quality, but a nutritious all-around superfood.

US potatoes are available in supermarkets and groceries nationwide. For more information on US potatoes, visit www.potatogoodness.com/ or like and follow Potatoes USA-Philippines on Facebook at https://www.facebook.com/PotatoesUSAPhilippines/ .

Thank you so much for dropping by, I hope these will be able to help you in a little way, especially moms out there. There's always a misconception about potatoes and this event made it clear to me that Potatoes are vegetables and not a fattening ingredient to your food actually it's the third-largest crop in the world.

Best regards,