Frost-Resistant Potatoes and More by Ruth Paget

Frost-Resistant Potatoes and More by Ruth Paget 

John Reader begins his history of the potato by writing that the potato is an “all-around bundle of nutrition” that is eaten on space missions in Potato: A History of the Propitious Esculent (Yale University Press). 

The nutrients Reader refers to include: 

-carbohydrates for energy 

-protein for tissue building 

-for 100 grams of potato, there is half the minimum daily amount of Vitamin C – Vitamin C is an antioxidant and prevents scurvy, a concern for all navies 

-B complex vitamins, which fight anxiety and depression 

-calcium which builds strong bones and teeth 

-iron which makes hemoglobin in red blood cells that helps carry oxygen to the lungs 

-phosphorous which also aids in the formation of bones and teeth 

-potassium which helps nerves, muscles, and the heart function well. Potatoes contain 18% more potassium than bananas according to Reader 

(Nutrition information compiled from John Reader, Medlineplus.com, Harvard Medical School, and the Washington State Potato Commission) 

The potato's ancestral homeland is found in the Andes Mountains in Latin America, specifically in Peru and Bolivia. One Peruvian variety of potato can grow above 4,000 feet and is the only frost-resistant potato. This frost-resistant potato is named the papa naki and might grow well in colder regions of the United States. 

For information on the history and merits of the potato, the book Potato: A History of the Propitious Esculent by John Reader is a great buy. 

By Ruth Paget, Eating Soup with Chopsticks and Marrying France

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Potato Soup Recipe by Ruth Paget

Potato Soup Recipe by Ruth Paget 

Serves 4 

Ingredients: 

For Mirepoix: 

-5 baby carrots, minced 

-3 celery sticks, minced 

-1 large onion, minced 

-2 russet potatoes, cubed 

-32 ounces chicken stock

-4 cups water 

-2 tablespoons dry basil 

Steps: 

1-Sauté carrots, celery, and onion in a pot for 5 minutes. 

2-Add potatoes, chicken stock, water, and dry basil to the mirepoix. 

3-Bring soup to a boil and let boil for 30 minutes. 

4-Remove pot from heat. Purée soup with an immersion blender. 

Taste soup before adding salt. Celery has some natural salt. 

Source: Ruth Paget – California 

By Ruth Paget, author of Eating Soup with Chopsticks and Marrying France

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Potato Alfredo Hors d'oeuvres Recipe Created by Ruth Paget

Potato Alfredo Hors d’oeuvres Recipe Created by Ruth Paget

My family used to get snowed in sometimes when we lived in Madison, Wisconsin.  Our daughter Florence loved the “snow days” that kept her out of school and kept me scrambling around the kitchen for lunch.

This recipe is one of my go-to easy pantry snacks.

Serves 4

Ingredients:

-1 package of your favorite instant mashed potatoes made according to the directions

-Half a (7.5-ounce) jar of Alfredo sauce

Steps:

1-Mix the mashed potatoes and the Alfredo sauce.

2-Heat in a microwave oven for 2 minutes and serve.

Sprinkle with paprika, if desired.

By Ruth Paget, author of Eating Soup with Chopsticks and Marrying France

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Baked Fish with Potatoes Recipe Created by Ruth Paget

Baked Fish with Potatoes Recipe Created by Ruth Paget

You can use frozen white fish, salmon, or tuna fillets to make this weekday fish dinner.

You will need a metal casserole with a cover to make this dish.

Serves 4

Preheat oven to 500 degrees Fahrenheit

Ingredients:

-2 tablespoons olive oil

-2 large, peeled, and chopped onions

-1 teaspoon dry garlic

-1/4 cup water or white wine

-4 frozen fish fillets

-2 large, peeled, and sliced potatoes

-2 tablespoons Italian seasoning

-1 cup cream (optional)

Steps:

1-Sauté onions and garlic in a frying pan for 5 minutes.  Add water or white wine to the onion mixture.

2-Place half of the onion mixture in the metal casserole.  Place fish fillets on top of the onion mixture.  Place potato slices around the fish fillets.

3-Place the other half of the onion mixture on top of the fish fillets and potato slices.  Sprinkle with the Italian seasoning.

4-Cover the casserole and bake for 1 hour.

Add cream to the onion mixture to make a cream sauce for the fish and potatoes, if desired.

By Ruth Paget, author of Eating Soup with Chopsticks and Marrying France

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Potato-Onion Soup Recipe Created by Ruth Paget

Potato-Onion Soup Recipe Created by Ruth Paget

In its fancier forms a chilled soup made from potatoes and leeks is called vichyssoise.  Leeks are hard to come by in the United States and require a lot of trimming and rinsing to prepare them for kitchen use.

This humbler and warmer potato-onion soup fills you up and is easy to prepare.

You will need an immersion blender to prepare this soup.

Serves 4

Ingredients:

-2 tablespoon olive oil

-2 large peeled and chopped onions

-1 teaspoon dry garlic

-3 large peeled and chopped Idaho potatoes

-1 (32-ounce) container chicken broth

-32 ounces water

-1 tablespoon Herbes de Provence seasoning

-1 pint cream

Steps:

1-Sauté onions and garlic in olive oil for 5 minutes in a soup pot.

2-Add potatoes, chicken broth, water, and Italian seasoning to the soup pot.

3-Bring soup to a boil and let it boil for 30 minutes.

4-Remove soup from heat and let cool.  Insert the immersion blender and purée the soup till smooth.  Stir in the cream and mix.

5-Ladle soup into individual bowls and reheat in the microwave.

Serve with your favorite toast.

By Ruth Paget, author of Eating Soup with Chopsticks and Marrying France


Click here for:  Ruth Paget's Amazon Books

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