Latest news with #InternationalPotatoDay
Agriland
4 days ago
- General
- Agriland
Teagasc celebrates International Potato Day at Bloom
The world is celebrating International Potato Day today, Friday, May 30, to recognise the crop's critical role in global food security. In December 2023, the United Nations General Assembly officially proclaimed May 30 as International Potato Day. The initial momentum for the declaration was sparked during the World Potato Congress, in Dublin in May 2022. The conference highlighted the importance of the potato on an international stage. As the third most important food crop worldwide, the potato is gaining even more relevance, especially in developing countries, where it plays a key role in sustainable agriculture and nutrition. To mark the very first International Potato Day, Teagasc potato breeder, Dr. Denis Griffin will give a special talk at the joint Teagasc and Department of Agriculture, Food and the Marine (DAFM) stand at Bloom on Friday, May 30. Dr. Griffin will talk about the potato crop's global significance and Ireland's long history with the crop. He will also cover the cutting-edge research being conducted in Ireland to aid sustainability, and how Irish science supports the sector both domestically and globally. He will discuss the Teagasc potato group breeding programme at the Teagasc crops research department in Oak Park, Co. Carlow and the traits being pursued to improve future crops. Two new potato varieties, Buster and Fidelity, recently released by the breeding programme will also be discussed. International Potato Day In other news, last week, May 22, Kate Curran from Kilmagemogue, Portlaw, Co. Waterford was named the winner of the Teagasc / FBD Student of the Year 2024 award. The awards were presented to the top graduates of the Teagasc level 6 agriculture, horticulture, equine, and forestry training programmes in 2024 by Teagasc chairperson, Liam Herlihy in Dublin. Curran completed the Level 6 Specific Purpose Certificate in Farming (Distance Education) at the Teagasc Kildalton College in Piltown, Co. Kilkenny. In addition to winning the overall award, Curran was also successful in the Part-Time and Distance Education category award.
Hindustan Times
4 days ago
- Entertainment
- Hindustan Times
International Potato Day 2025: These viral crispy potato-parmesan cubes will change your life!
It's really, really hard to mess up potatoes. Now this has got nothing to do with your real or apparent culinary skills in the kitchen — that's just the beauty of everyone's favourite 'vegetable'! Now we're sure you know how to whip up a batch of fresh fries in your air fryer or oven, or have maneuvered your way around figuring out how to make a baked potato — or better! mashed potatoes your way. But this viral recipe from 'potato queen' Poppy O'Toole will actually elevate your crispy potato game to gourmet-level proficiency! So this International Potato Day, revamp your potato game in the most delicious way. Ingredients: Potatoes - 5 to 6, vegetable oil - 2tbsps, garlic - 1 bulb, rosemary - 3 springs, freshly grated Parmesan - 20gms, salt and pepper to taste A post shared by Poppy O'Toole (@poppy_cooks) Method: Wash and peel the potatoes and dice them into about an inch or an inch-and-a-half thick pieces. Chop these 'fries' into cubes. Toss these cubes in a pan filled with room temperature to cool water. Before you put this on to boil, salt the water heavily — it should be as salty as the sea. Let the cubes boil for about 8 to 10 minutes before taking them off, draining them and keeping them in a colander with a towel atop. This is done to trap the steam and give the potatoes some extra heat. In the mean time, take your baking tray, flood it with the oil and set your oven to pre-heat with the oiled tray in. Chop the rosemary leaves and grate the Parmesan in the mean time, and keep aside. Once the oil is sizzling on the pan, toss in the potatoes in a single file and start the baking. Halfway through, give them another toss to ensure even browning. Once the potatoes are crisped to perfection, add them to a large mixing bowl and sprinkle with some sea salt. Add the chopped rosemary and the grated Parmesan and give it a good shake. That's all — your gourmet-level crispy potatoes are ready! (recipe from Poppy O'Toole) What's your go-to potato recipe?
Time of India
5 days ago
- Entertainment
- Time of India
Purple Gnocchi, Causa, Nazakat: Celebrating International Potato Day with some interesting dishes across Mumbai! Check it out
International Potato Day From humble street carts to upscale gourmet kitchens, the potato has long been a star ingredient in Mumbai's diverse culinary landscape. Ahead of International Potato Day, which is tomorrow (May 30) we pay tribute to this unassuming tuber that has found its way into nearly every cuisine and every heart. Crispy, creamy, mashed, or spiced — the potato is as versatile as it is beloved. Here's looking at some of the most creative and delicious potato dishes… Purple Potato Gnocchi A vibrant take on the classic Italian dish, the Purple Potato Gnocchi at Gigi is made using naturally-hued purple potatoes that have a slightly nutty, earthy depth of flavor. Chef Beena Noronha, Brand Chef Gigi, explains the dish saying, 'The gnocchi is hand-rolled and gently sautéed in a warm sage and hazelnut brown butter, adding a toasty richness and aromatic lift to each bite. It's served over a velvety roasted pumpkin purée, which balances the dish with a touch of natural sweetness and creaminess. ' Potato Mille Feuille Potato Mille Feuille at Mercii features delicate layers of thinly sliced potatoes, meticulously arranged to form a crisp, golden mille-feuille. 'Topping the potato layers is a luxurious truffle foam, which adds an aromatic and earthy dimension. This light, airy foam is crafted from preserved Périgord Truffle and fresh cream, delivering an indulgent burst of flavor with every bite,' says Head Chef Dennis Koll. Dauphinoise Potato and Pulled Pork/Mushroom The Dauphinoise Potato and Pulled Pork/Mushroom is a stunning celebration of technique, comfort, and innovation—absolutely perfect for International Potato Day. Neuma also serves Taters (potatoes) for the Brave. These are house-made steak fries tossed in sweet-spicy bell pepper sauce, served with garlic aioli. Explaining the dish, Chef Suvir Saran, Culinary Director of Neuma tells us, 'We wanted to give the humble fry its superhero moment. 'Taters for the Brave' is bold, fiery, and unapologetically comforting—just like the best stories told over shared plates. It's a hug, a dare, and a delight all in one.' Causa Amaru in Bandra serves Causa which is a Peruvian dish made with a smooth, chilled potato purée. Chef Shreyas Kadam, says, 'The dish is made using three types of potato: creamy Yukon Gold, naturally sweet orange sweet potato, and earthy black potato. Together, they create a colorful and flavorful base. It's then topped with spicy prawns, jalapeño chicken, and fresh tuna.' Aloo Nazakat Aloo Nazakat at Taste of Punjab served byChef Mujeeb Qureshi elegantly stands out in terms of appearance and aroma. This barrel-shaped, sesame-coated appetizer remains a go-to dish for every veggie lover. Cheesy Potato Skillet The dish is a tandoori twist on comfort food and a modern take on Indian cuisine where tandoori aloo is served with an in-house cheddar cheese sauce. Prakshit Joshi, Executive Chef, Someplace Else says, 'Baby potatoes are par boiled and marinated overnight with homemade spices and yogurt. For the cheese sauce cheddar cheese is melted into a thick creamy consistency. Marinated potatoes are cooked in tandoor till they are charred nicely and served on a bed of cheese sauce topped with sour cream, chilli powder and chives. ' Lime Patatas Bravas At Independence Brewing Company, the Lime Patatas Bravas are think crispy potato bites tossed in a smoky-spicy tomato sauce, finished with a zingy lime aioli that cuts through with just the right amount of punch. 'They're crunchy, creamy, bold and bright, the kind of snack that demands your full attention perfect with a pint. They're comfort food with an edge, simple, satisfying and totally addictive,' says Gunjit Singh Chawala, Corporate Chef Independence Brewing Company. One step to a healthier you—join Times Health+ Yoga and feel the change
