International Year of the Potato – 2008
United Nations has declared 2008 to be the International Year of the Potato. I find that really interesting and wonder how does that international accreditation benefit the humble potato?
http://www.potato2008.org/en/index.html
From this website, I learn that China is now the biggest potato producer, and almost a third of all potatoes is harvested in China and India! Now, isn’t that surprising... as a Chinese (yes, I confess my knowledge is limited since I’m not from mainland China), I don’t remember potato being a huge part of my diet. Rice dominates primarily, followed by flour that goes into making all sorts of noodles.
Potatoes are good for you (information courtesy of the International Year of the Potato website)
Potatoes are rich in carbohydrates, making them a good source of energy. They have the highest protein content (around 2.1 percent on a fresh weight basis) in the family of root and tuber crops, and protein of a fairly high quality, with an amino-acid pattern that is well matched to human requirements. They are also very rich in vitamin C - a single medium-sized potato contains about half the recommended daily intake - and contain a fifth of the recommended daily value of potassium.
The English have bangers to go with mash, the French have steaks to go with their frites, the Spanish have Potato Tortilla and for America, the ubiquitous Baked Potato, of course. The biggest Baked Potato that I’ve ever seen is in Sun Valley, Idaho. It must be at least 2.5 pounds! It makes the Russet potatoes that you see in supermarkets (which are already quite big in my opinion) look like miniatures! Potato feeds the poor and hungry, is global and versatile to cook, is nutritional and great fun to play with (see pictures above). This accreditation by the United Nations to make 2008 the International Year of the Potato is to me, very well-deserved!
Below is a simple recipe, which I stick to religiously for the best, always fluffy baked Potato from ‘The Best Recipe’, the Cook’s Illustrated folks from 'America's test kitchen'- a bunch of near-obsessive people dedicated to finding the best methods of American home cooking.
Master Recipe for Baked Potato
We found no benefit or harm was done to the potatoes by poking them with the tines of a fork before putting them in the oven. Do use a fork to open the skin as soon as potatoes come out of the oven.
Ingredients: 4 medium russet potatoes (7 to 8 ounces each), scrubbed
Heat oven to 350 degrees. Place potatoes on middle rack and bake for 75 minutes. Remove from oven and pierce with fork to create dotted X on top of each potato. Press in at ends of each potato to push flesh up and out.
Viola! Done!
p/s: Pictures of Papa and Mama Potatoes are taken from postcards I bought in Sun Valley, Idaho. I meant to send them to a wonderful couple friend (CP and G) in Singapore to amuse their 3 young children. Well, that's more than a year ago and I should really send them along...
