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3 Easy Mouthwatering Recipe "Potatoes USA"

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
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


                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

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                                                                

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
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 U.S. Potatoes

These are definitely made in the USA, and bear all the high standards associated with the phrase. U.S. potatoes are now available in the Philippines in three forms: fresh potatoes, frozen potatoes and dehydrated potatoes.

Fresh U.S. table stock potatoes are the pick of the crop, carefully sized and graded based on standards of the U.S. Department of Agriculture (USDA). There are over 100 different varieties of U.S. 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 smallbites.

Frozen U.S. 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 U.S. Food and Drug Administration. With the U.S. 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 U.S. potatoes.

Frozen U.S. potatoes come in all 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 taterdrums.

As another option, there are U.S. dehydrated potatoes which are perhaps the most compactly packaged of the lot. U.S. 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. U.S. dehy has a great number of food applications ranging from pizza crust to native kakanin.

For more information on U.S. potatoes, visit the Potato Goodness website or  like and follow Potatoes USA-Philippines on Facebook.

Thank you so much for dropping by, I hope the recipes and information about U.S. potatoes will be able to help you in a little way, especially moms out there. 

Best regards,

We will triumph with the help of God who will trample down all our foes.(Psalm 108:14)

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