Latest news with #InternationalDayofthePotato
Time of India
2 days ago
- Business
- Time of India
Amuse-bouche to mignardise: Celebrating the versatile aloo
Amuse-bouche: Mini baked potatoes Palate cleanser: Salted potato crisps Crispy French fries, creamy mashed potato, the everyday aloo gobi or the wholesome aloo ke parathe – the ubiquitous potato transcends cuisines, courses and cultures. On International Day of the Potato (May 30), how about celebrating the versatility of the humble spud with a delectable spread - from amuse-bouche to mignardise (pronounced mean-ya-deez, one-bite desserts usually served at the end of the meal)? On the versatility of potato, Chef Ishijyot Surri says, 'Different cultures around the world use potatoes in diverse ways. Potatoes can be boiled, fried, baked, or even mashed, and they absorb flavours beautifully. So, every culture has its own version of their recipes.' Adds Mikhail Shahani, chef, co-founder & product head at a biryani brand, 'In India, we are embracing regionality — Bengali aloo bharta with mustard oil is now making it to menus as a small plate or the Maharashtrian batata rassa elevated with smoked chilli oils. Traditional dishes like aloo dum are also being elevated with techniques like double-cooking or smoke infusion using mustard husks.' 'Globally, chefs are showcasing potatoes as the star while also intersecting it with sustainability. Chefs are creating hyper-seasonal potato dishes that rely less on imported ingredients and more on local biodiversity,' says Mikhail Shahani, chef, co-founder & product head at a biryani brand. Chef Vidhi Doshi adds, 'Potatoes are gaining gourmet level 'main character' energy. From Michelin star restaurants serving vada pav and dum aloo in genius ways to using different cooking techniques like sous vide, foam, confit, there's just so much potential with this versatile ingredient.' by Taboola by Taboola Sponsored Links Sponsored Links Promoted Links Promoted Links You May Like Giao dịch vàng CFDs với mức chênh lệch giá thấp nhất IC Markets Đăng ký Undo 'Beyond chips, fries, and aloo gobi' Experts believe that while potato is widely used across the world in different cuisines, the spud is making its presence felt in interesting gourmet dishes. 'In India, potatoes are being served with goat cheese or are rolled into sushi-style servings. Internationally, people are using Columbian heritage potatoes and making colourful potato foams or baking potato bread. Every chef has their own signature way of accentuating the flavour and texture of the product. Today, potatoes need not only be an accompaniment but can be showcased as the star of the dish,' shares chef Surri. Mignardise: Purple sweet potato tartlet Tips to upgrade your everyday potato fare Shepherd's pie to masala pie : Use spiced soy keema and a cumin-infused potato mash topping. Potato salad to chaat-style salad : Add tamarind chutney, sev, chaat masala, and fresh coriander. Croquettes to aloo tikki : Stuff with goat cheese and spiced Parsi keema. Desi gnocchi : Creamy makhani sauce or coconut curry can be used instead of the typical cheese or cream. You can also prepare a tadka of curry leaves, hing, mustard seeds, coriander and jeera in some curd and add the crispy gnocchi to it Hash browns with a desi twist : Add kasuri methi, green chillies, and fennel seeds. Potato salad: Try a yoghurt dressing with mustard seeds and curry leaves in place of mayo. Potato beverages ? Yes! 'Potatoes are entering the beverage space both as a starch base and a flavouring agent,' shares chef Mikhail, adding, 'Mixologists are now exploring potato-whey spirits, infused with botanicals.' Fermented kanji with purple potatoes adds visual appeal and probiotic benefits Potato milk, a new vegan alternative, is being paired with cardamom or cinnamon for sustainable lattes Potatoes bring body and a surprisingly clean mouthfeel to drinks There's a popular Swedish drink, which claims to be the world's first potato-based milk alternative. It can be used in cooking, baking, and as a beverage Beignets with sweet potato filling Enjoy potatoes guilt-free Sweet potatoes are slightly healthier than white potatoes because they pack more fibre and vitamin A, fueling energy and glowing skin. White potatoes offer potassium and vitamin C, supporting heart health. Choose sweet for antioxidants, white for versatility Nutrient-rich and satisfying, potatoes curb hunger when prepared wisely — think baked/steamed, not fried. Their fibre keeps you full, preventing overeating. Pair with veggies or lean protein for balance The biggest myth is that potatoes are 'unhealthy' or fattening. Potatoes are nutrient powerhouses — packed with vitamins, fibre, and energy. It's not the potato but the prep: frying or drowning in butter adds calories Love potatoes guilt-free by keeping it simple and wholesome. Use it twice or thrice a week either as a sabzi mixed with other veggies or you can even bake or roast with a drizzle of olive oil and herbs for flavour. Portion control is key — a medium potato is perfect - Inputs by Deepika Rathod, chief nutrition officer at a health and wellness centre One step to a healthier you—join Times Health+ Yoga and feel the change
RTÉ News
2 days ago
- General
- RTÉ News
International Day of Potato: 12 recipes to celebrate the spud
There are few ingredients as versatile as the humble potato. Our most important staple food, the potato has and continues to bolster Irish people in all weather, all seasons and all moods. From creamy mash and crispy roasties, to comforting tater-topped hot pots to ingenious flatbreads made with the root vegetables, there are endless ways to use potatoes. Here, we've rounded up some of our favourite recipes, ideal for celebrating International Day of the Potato (30 May). Crispy chicken potato salad Emily Scott's Dauphinoise potatoes with spinach Potatoes and leek soup with toasted bacon croutons
The Citizen
3 days ago
- General
- The Citizen
Shrimp and cheese mashed potato bites
Potatoes don't always get the credit they deserve. They're often seen as the sidekick on a plate, but the truth is, they're kind of brilliant. Packed with vitamin C, potassium, and fibre, they quietly pull their weight in the nutrition department. They're cheap, they last for ages in the cupboard, and you can do pretty much anything with them – from buttery mash to something a bit more fancy. Today is International Day of the Potato, which feels like the perfect excuse to give this humble spud some proper credit. This shrimp and cheese mashed potato bites recipe takes everything we love about potatoes and elevate them into something special. Ingredients 500g potatoes, peeled and chopped 2 tbsp butter ½ cup grated cheddar cheese (or any cheese you prefer) Salt and pepper, to taste ½ tsp garlic powder ¼ tsp smoked paprika (optional) 12–15 large cooked shrimp, tails removed 1 tbsp olive oil or melted butter (for brushing) Fresh parsley leaves, for garnish Method Place chopped potatoes in a large pot of salted water. Bring to a boil and cook until tender (about 15–20 minutes). Drain well. While the potatoes are still hot, mash them with butter, cheese, garlic powder, smoked paprika, salt, and pepper. Mix until smooth and creamy. Let the mixture cool slightly. Using your hands or a spoon, shape the mashed potato mixture into small rounds or slightly oval mounds and place them on a lined baking tray. You can also use a cookie cutter for more defined shapes. Press one shrimp gently into each mashed potato mound. Brush the shrimp lightly with olive oil or melted butter for extra flavour and shine. For a warm, melty version, bake in a preheated oven at 180°C for 8–10 minutes, just until heated through and slightly golden. Top each bite with a small parsley leaf for freshness and serve warm.
Scottish Sun
3 days ago
- Entertainment
- Scottish Sun
We better watch we don't sleepwalk into another potato famine, says expert
'I'm not a betting man, but if I was, my money would always be on the pathogen' SPUD WARING We better watch we don't sleepwalk into another potato famine, says expert Click to share on X/Twitter (Opens in new window) Click to share on Facebook (Opens in new window) THE United Nations International Day of the Potato is celebrated today - but boffins fear the humble spud is under global threat. Experts at the renowned James Hutton Institute, that researches land and crops from its centres in Dundee and Aberdeen, will mark the occasion by discussing the pressures facing mass potato production. 4 Professor Ingo Hein from the James Hutton Institute. 4 Matt Damon in the 2015 hit film The Martian. 4 Matt Damon growing potatoes on Mars in the film The Martian. And there are serious topics to discuss as spuds feed two thirds of the eight billion people on planet Earth. Chief Features Writer MATT BENDORIS speaks to professor Ingo Hein, Head of Potato Genetics, at The James Hutton Institute. WHEN people tell Professor Ingo Hein there could never be another potato famine like the one that killed a million people in the 19th Century, he remarks: 'And many thought they'd never be another pandemic.' The devastating disease - known as the blight - struck Ireland in 1845 leading to mass starvation. It was caused by the arrival of a pathogen - a microorganism that causes disease - called Phytophthora infestans that saw crops fail all across the Emerald Isle. Professor Hein said: 'And it wasn't just Ireland as crops failed on the West Coast of Scotland too. 'Ireland's population has never recovered as so many died or immigrated. They had eight million people before the 1840s but they have never reached that number again.' Three years ago the United Nations decided to launch the International Day of the Potato as so much of the world - especially developing countries - rely on the humble tattie to feed their populations. Professor Hein, who has been at the Scottish Institute since 1999, explains: 'Potatoes are the only main crop that has all the amino acids of life. 'So if you eat potatoes with butter, you're sorted. You literally have everything the body needs. 'Sure, it might not be the best diet in terms of diversity, but you can live off of it. 'That's why it was so popular in Ireland. It was the only crop they could afford to feed themselves.' He adds: 'It's also likely that if man ever gets to Mars, that will be the first crop grown there - just like in the Matt Damon movie The Martian. 'That's because potatoes need seven times less water to grow than cereals, but converted into calories they are much more efficient.' But one of the UK's favourite potatoes, the King Edward - first grown in 1902 - hasn't changed its genetic make-up in over a century, along with the Maris Piper - introduced to the UK in 1966. And Professor Hein believes that makes them vulnerable to a new disease in the same way Covid became the first pandemic since the Spanish Flu which killed an estimated 50 million people from 1918. He said: 'I'm not a betting man, but if I was, my money would always be on the pathogen. 'You've seen it with Covid. There was a pathogen, we had vaccines, they protected against it, and then the pathogen changed. 'It's exactly the same with diseases that affect potatoes. Because the way we have to grow potatoes on a large scale, it's an easy scenario for a pathogen to actually gain a foothold, adapt, and then have a negative impact. 'They are mainly spread by aphids which are wind-dispersed. So it doesn't know any boundaries. It will jump from one country to the next country.' The Professor believes that all the advancements in chemicals and pesticides are not the answer, insisting natural genetics is the key. He said: 'Here at the Institute in Dundee we have the Commonwealth Potato Collection. 'Many don't look like potatoes, but they are potatoes. And they really have the diversity that we need to protect the crops from pathogens and pests. 'But also from a changing environment, which the potato is ideal for, because it actually grows on every continent apart from Antarctica. 'So it's incredibly versatile and can be adapted. But the key really is in the wild species of potato. And that's what we are tapping into.' He adds: 'We can even breed them to be really nice looking potatoes. So they will have all the resistances, but will be different to Maris Piper. But still just as tasty.' The James Hutton Institute is now working towards establishing a National Potato Innovation Centre, which aims to harness the combined strengths of research and industry across the UK to future-proof potato as a crop. They are also trying to come up with ways to combat nematodes - parasitic worms that have hit parts of Scotland's potato production. Professor Hein, 51, said: 'Once your land is contaminated with these nematodes, you cannot grow seed potatoes - which is the first stage of production - on your land. So we're actually losing land at a rapid rate. 'The Scottish Government has recognised this issue and they've put funding in to try and address this.' But while the UK may be able to navigate another famine by importing more from India and China - the biggest potato producers in the world - he believes not so well off nations will suffer. He said: 'Potatoes are a huge staple food in Africa, Asia and South America, so many of these places would struggle and there would be really bad consequences. 'Many people just don't think about the potato as it's such a huge part of our daily life and is plentiful, but we must make sure they remain that way.'
