The Side Kick That We Love The Potato

Russet potatoes are widely used the world over because they are basically a blank canvas for other flavours - mainly butter and more butter.

The russet contains less moisture and more starch which makes them super fluffy when baked, and crispy when fried. Two textures that are most adored next to our favourite source of protein. However, they fall apart in stews. So for stews, we want to choose a yellow potato which contains more moisture and doesn’t break down as quickly.

Kennebec potatoes don’t have the same prestige as the Idaho. Their name doesn’t come from a region. They have been bred by the USDA. Their claim to fame has been their use as a French fry potato because of their medium starch level and low water content. However, they can be used for other functions, such as mashed or stuffed potatoes.

You can thank Canada for developing the delicious Yukon Gold potato. Their high water content makes these potatoes taste creamier and can be used almost interchangeably with russets. Yukon’s biggest benefit is that they do not require peeling! Their thin skin vs the russet’s thick skin makes them a no-brainer when you are in a rush to get dinner on the table.

Fun fact - russet potatoes are the exact same as Idaho potatoes. Idaho potatoes are like Champagne or Port, meaning they carry the cachet of regional identification. Only potatoes grown in Idaho can be called Idaho potatoes even though they are russet potatoes. They pride themselves on having the ideal growing conditions for their potatoes which makes Idaho potatoes taste even better.

Potato Pancakes

Makes 12 wedges

400 g russet potatoes

½ tsp sea salt

½ tsp black or white pepper

2 Tbs butter

1/3 cup flour plus extra for dusting Butter or oil for frying

1. Peel the potatoes, cut into chunks and place in a pot. Cover with cold water and season with salt.

2. Bring to a boil over high heat, then simmer until tender about 15-18 minutes. Drain the potatoes in a colander then return them to the pot.

3. Add the pepper and butter and mash until smooth. Taste and adjust seasoning as desired. Let cool 5-10 minutes or until cool enough to touch.

4. Stir in the flour to turn the potatoes into a soft dough. Sprinkle your work surface with flour, then roll or pat the dough into a circle about ½-1 cm thick. Cut the circle into 8 triangles.

5. Heat a frying pan to medium heat, add butter or oil to the pan, then transfer the triangles into the pan without crowding them. Cook until browned on both sides and heated all the way through 3-5 minutes per side.

6. Keep cooked wedges warm in a 250º F oven until ready to serve.

And then the fun. These can be served with just about anything. If you would like them for breakfast, pair with eggs, bacon and sausages. Or for a sweet breakfast, serve with apple sauce, maple syrup and bacon. You can have them for dinner with sausages and roasted cabbage. You can have them for lunch with smoked salmon and cream cheese.

The list of delicious combinations is endless.

Potato, Beer and Cheddar Cheese Soup

Serves 6

6 strips uncooked bacon cut into small pieces (if using)

2 Tbs butter

1 medium yellow onion, chopped

4 cloves garlic, roughly chopped

½ tsp ground thyme, (or 8 sprigs fresh)

1 Tbs flour (rice flour if making gluten free)

1 cup (250 mL) beer (an amber beer has good flavour)

1 cup (250 mL) chicken broth

2 cups (500 mL) water

750 g Yukon Gold potatoes, peeled and diced into pieces

1½ tsp salt

1 tsp black or white pepper

¼-½ tsp chili powder

2 bay leaves

300 g strong cheddar cheese, grated

Chives, sour cream, cheddar cheese and bacon (optional for garnish).

1. Place bacon in a medium Dutch oven or soup pot over medium heat and cook until bacon is crisp (as desired). Remove bacon and set aside for garnish. Leave the bacon fat in the pot.

2. Add the butter and onion and cook for 5 minutes. Add the garlic and thyme and cook another minute.

3. Add the flour and stir into the ingredients and cook another 2 minutes.

4. Add the beer. Stir to combine and let reduce 5 minutes.

5. Add the chicken stock, water, potatoes, salt, pepper, chili powder and bay leaves and stir well.

6. Bring to a boil, reduce heat and cook until potatoes are fork tender (25-35 minutes).

7. Remove approximately half the soup to purée in a blender until smooth. Check soup for taste and add more salt and pepper as desired. Return the puréed soup to the pot and add the cheddar cheese and stir to combine. Simmer 5-10 minutes and serve.

8. Top with desired garnishes.

Note: Purée half or all depending on how chunky you like your soup.

Potato Latkes

Makes 10

275 g onion

500 g russet potato, peeled

1 egg

1 green onion, thinly sliced

¼ cup flour

1 tsp salt

¼ tsp black pepper

½ tsp baking powder

Olive oil for frying

1. Grate the onion and the potato. Place in a colander and squeeze to release their liquid.

2. Add the mixture to a large bowl. Add the egg, green onion, flour, salt, pepper, and baking powder and mix well.

3. In a large skillet, heat enough oil to cover the bottom of the pan over medium heat.

4. Spoon ¼ cup or a couple of large tablespoons of mixture into the skillet. Leave room between each mound. Do not crowd the skillet. Fry 3-5 minutes, turning once. They should be a golden brown. Adjust temperature if too dark or too light.

5. Transfer to a paper towel and keep warm in a 250º F oven until ready to serve.

Note:

The latkes can be fried early in the day then re-crisped on a baking sheet in a 350° F oven.

As with the potato pancakes, there are many ways to serve these. They are a great gluten-free option for eggs bennie. They make an easy make-ahead appetizer that people will adore. They are filling with breakfast, lunch and dinner, they’re easy and inexpensive. But they look fancy. Enjoy.