Three underrated potato recipes to explore your cooking skills
Potatoes became a staple food because they’re affordable, bountiful, and easy to store, hence imaginative potato recipes were invented. You’ll never run out of ideas in experimenting potato recipes. And if you’re eager to explore your cooking skills, here are some underrated potato recipes you can try at home.
Three underrated potato recipes to explore your cooking skills
Vada Pav (Potato Fritter Sandwich)
Vada Pav is a spicy and savory soft fluffy bread (Pav) stuffed with fried batter-covered potato dumpling fritters called Batata Vada.
It is topped with spicy and sweet chutney. This is a popular vegan street food snack in the streets of Mumbai and the rest of Maharashtra in Western India. This dish is hearty, delicious, flavorful, and has a variety of textures.
In Marathi language, Batata means potato. On the other hand, the term Vada mainly means savory dishes like fried donuts or fried dumplings.
This sandwich is a vegetarian’s dream. It’s also a good option for meat lovers looking for a sandwich that packs as much appeal as a burger.
You can browse the detailed recipe here.
Potato Latkes
If you want to try a classic Hanukkah meal, these potato latkes are simple but perfect. Slicing with a rotary cutter creates long, thin potatoes that become even crispier when fried.
These latkes are an ideal stir-fry for the Hanukkah meal that commemorates the miracle of the Temple in Jerusalem over 2,000 years ago, when oil supplies lasted for eight days and nights.
Its origin came as farm foods in Eastern European countries like Germany, Austria, Russia and Poland. It was the European Jews who gave the potato latkes its now-famous Yiddish name and repurposed it as a holiday food.
See the recipe here.
Lyonnaise Potatoes
Lyonnaise potatoes are crispy on the outside and creamy on the inside. Topped with soft buttered onions and garnished with parsley, this classic French side dish is one of life’s simplest pleasures. It originated in the city of Lyon in the Rhône-Alpes region around 1845.
The success of the dish depends on the type of potato used and the technique of cooking it. In this dish, whole potatoes with the skin on are cooked in boiling water, sliced and fried in a skillet. This works well and allows the potatoes to cook through without getting soggy or crumbling. However, it takes longer to cook whole potatoes until they are tender.
The dish is finished with softened browned onions, which you cook while the potatoes simmer.
Check this guide in cooking Lyonnaise Potatoes and you’re good to go.
From hearty meals to healthy side dishes, you can definitely be creative with potatoes! Do you have a new potato recipe idea? Let us know!
