Two Easy Ways To Cook Potatoes
Mash it, bake it, fry it, roast it, boil it, there are so many ways to cook potatoes! Potatoes is one of the food that is well-loved as its known for its versatility. Also, did you know that potatoes contain more potassium than bananas?
Potatoes are also a popular choice among athletes too as it is said to provide them the boost of energy they need to perform their best.
An event was held by Potatoes USA recently to educate the key benefits that potatoes offer. Adele Wong, a Sports Dietitian and Nutritionist shared that potatoes are rich in vitamin B6, and C, potassium, folate, fibre and antioxidants.
“They are extremely versatile and filling, making it a convenient source for athletes,” said Adele.
During the event, a cooking demo by Chef Janice Lee was held to showcase two delicious recipes you can easily make at home. Here are the recipes:
U.S POTATO POWER FRITTATA WITH SPINACH
Egg, Whole 6 nos
Parmesan Cheese, 50 gm
Onions cubed 1 nos
Red Capsicum, Cubed ½ nos
Fresh Russian USA Potato, 350 gm
Milk, 45 gm
Butter, 30 gm
1 tbsp, Olive Oil
Salt, 5 gm
Black Pepper, 3 gm
- Peel and cut the fresh potatoes into small cubes. Boil in boiling water for 10-15 mins depending on size.
- In a non-stick saucepan, saute spinach, onion, red capsicum and boiled potatoes in butter, and season with a pinch of salt and black pepper over medium heat. Set aside.
- In a large bowl, combine egg, parmesan cheese, milk and seasonings. Stir to mix.
- Add in sautéed vegetables to the large bowl. Stir to mix.
- Pour the mixture into a greased 10-inch pan over medium heat. Stir lightly with a fork until almost set. Cover 3-4 mins on medium heat to allow mixture to cook through.
- Remove from heat and serve.
Note: You can experiment with other vegetables such as mushroom or tomatoes.
SUNRISE U.S POTATO CREPE
Fresh USA Russet Potato , 200 gm
Whipping Cream, 30 gm
Butter, 15 gm
All-Purpose Flour, 56 gm
Thyme, 2 sticks
Salt, 4 gm
Black Pepper, 3 gm
Sugar 1 pinch
- Peel and cut the fresh U.S Russet potatoes into small cubes. Boil in boiling water for 10 – 15 mins.
- Heat cream, butter, thyme, and seasoning in a small saucepan until the butter has melted.
- Mash potatoes in a food processor or with a fork.
- Mix the mashed potatoes gently with melted butter to form a dough.
- Place the dough in the refrigerator to cool for about 30 mins.
- Once cooled, add the flour to the dough and work in gently. Allow to rest for 10 mins.
- Divide the dough into 3 portions. Sprinkle some flour on a sheet of parchment paper and using a rolling pin, rollout the dough into thin circles.
- Heat the skillet and place the rolled dough directly on it. Cook both sides until slightly brown.
- Serve with sour cream and chopped chives.
Note: This dish is freezer friendly. Reheat in a pan for 1 min or in a microwave for 30 seconds.
Recipes provided by Potatoes USA.
Photos by Syahirah Mokhtazar