Kathleen Sloan-McIntosh's comprehensive potato cookbook contains classic preparations as well as modern recipes, such as this Green Chile Chicken Curry.
We think potatoes got a bad rap in a widely publicized Harvard study that linked the humble spud to long-term weight gain. Eager to defend our favorite tuber, we were happy to flip through a copy of 300 Best Potato Recipes: A Complete Cook’s Guide (Robert Rose, 2011) by Kathleen Sloan-McIntosh.
The operative word is complete — almost anything you want to know about the potato can be found within this 448-page paperback. In the “History, Legend and Lore” section, for example, we learned that since the Spaniards brought the potato to Europe from Peru in 1570, “it has been feared, reviled, beloved, revered and heavily relied upon.” (So we have a feeling the hearty vegetable will weather the recent bad publicity just fine.) The guide — peppered with bits of trivia — contains practical information too, such as discerning between waxy and floury potatoes and a handy glossary of different potato varieties.
But it’s the recipes, of course, that are the main attraction, from a section devoted to the top 20 classics (mashed, roasted, scalloped, baked, etc.) to the more sophisticated or modern takes: Morrocan spiced soup, lemon potato salad with shrimp, and sweet potato gnocchi with sage brown butter. The book is divided into sections for easy browsing, with categories for soups, salads, appetizers, sides, main courses, snacks and small plates, and breads, biscuits, scones and the like. Each recipe has helpful tips, tidbits or anecdotes as well.
Though we tend to think of potatoes as a year-round food, we also discovered some seasonal preparations, such as the spring vegetable soup with new potatoes and Gruyère toasts and grilled French fries with spicy ketchup.
A vegetarian mains section offers preparations such as sweet potato and chickpea curry, baked potato herb gnocchi, and baked sweet potatoes with black bean chili. We’re eager to try “The World’s Best Vegetable Burger” to see if it surpasses our all-time favorite veggie burger. The desserts section is dominated by the sweet potato (sweet potato cake with sugared bourbon glaze, spice and maple sweet potato cookies, sweet potato croissant pudding, etc.), but there also are a few recipes that intrigue, such as potato marzipan and potato fudge.
Of course, the book contains recipes for potatoes that are fried or prepared with liberal doses of cream and dairy. And could there be a potato book without a recipe for Poutine à la Montreal, the French-Canadian dish of fried potatoes topped with cheese curds and gravy? (Remember moderation is key; for a reality check, read “What Is Moderation Anyway?” in VIVMag.)
Check out the recipe below for a take on a fragrant chicken curry.
Green Chile Chicken Curry with New Potatoes
Serves 4
2 fresh long green chiles, seeded and chopped
1 cup fresh cilantro leaves (set aside a few additional sprigs for garnish)
1 tablespoon chopped gingerroot
1 tablespoon Asian fish sauce
2 teaspoons ground cumin
1 red onion, chopped
2 tablespoons vegetable oil
1 lb boneless, skinless chicken (thighs or breasts), cut into small chunks
8 ounces small waxy new potatoes, scrubbed and halved
1½ cups coconut milk
1 cup chicken broth
1 small lime for freshly squeezed juice and 3-4 strips lime zest
1. In a mini food processor (or use a large mortar and pestle), pulse chiles, cilantro, ginger, fish sauce, cumin, onion and oil, scraping down sides, until blended and smooth. Transfer to a wok or skillet over medium heat and cook, stirring, for about 5 minutes or until fragrant. Add chicken and stir-fry for 2 to 3 minutes or until slightly cooked.
2. Stir in potatoes, coconut milk, chicken broth and lime juice and zest and bring to a boil. Reduce heat and simmer for about 25 minutes or until chicken and potatoes are tender and cooked through and mixture has thickened. Using tongs, remove lime zest and discard. Garnish with cilantro sprigs and serve immediately.
NUTRITION SCORE (per serving)
447 calories
Fat 31 g
Carbs 19 g
Protein 26 g
Fiber 3 g
Calcium 63 mg
Iron 5 mg
Sodium 534 mg
Excerpted from 300 Best Potato Recipes: A Complete Cook’s Guide by Kathleen Sloan-McIntosh © 2011 Robert Rose Inc. Reprinted with permission. All rights reserved.
What’s your favorite way to prepare potatoes?
Photo credit: Colin Erricson