National Potato Day: four Peruvian potato recipes to make at home

The potato is the third most important crop in the world after wheat and rice. Currently, there are more than 4,000 edible varieties in Peru and we celebrate it today on National Potato Day.

The United Nations (UN) and the World Health Organization (WHO) promote the consumption of this tuber in the fight against hunger due to its nutritional value and ease of cultivation. Next, we offer you four recipes that Provecho recommends and that you can prepare at home with this delicious food.

1. Stuffed potato

Ingredients:

• 1 cup oil
• 1/2 cup chopped onion
• 1 tbsp. chopped garlic
• 1/2 kg. ground beef
• 2 tbsp chopped parsley
• 4 tbsp chopped black raisins
• 1/4 cup chopped black olives
• 2 boiled eggs chopped
• 3/4 kg. boiled white potato
• 2 tbsp. flour
• 6 cups cooked rice
• 2 cups Creole sauce
• salt, pepper and cumin

Preparation:

Heat two tablespoons of oil in a skillet over medium heat, and brown the onion and garlic for three minutes. Season with salt, pepper and cumin. Add the ground beef and cook for another eight minutes. Add the parsley, raisins, olives, and eggs and mix. Remove from heat and let stand. Peel and press the potatoes while still hot. Season with salt and mix in a bowl with the flour. Let cool. Divide the potato dough into six portions and flatten them with your hands. Place two tablespoons of filling in the center and close the potatoes, giving them an oval shape. Heat the remaining oil over medium heat and brown the stuffed potatoes on each side. Serve immediately with rice and salsa criolla.

2. Potato salad

• Ingredients:
• 1kg White potato
• 1 cup Israeli apples in small cubes
• 2 cups chopped celery
• 2 tbsp. lemon juice
• 1/4 cup Apple vinager
• 1 cup Mayonnaise
• 1/4 cup plain yogurt
• 1 tbsp Worcestershire sauce
• 2 tbsp chopped parsley
• tbsp salt and pepper

Preparation:

Cook the potatoes in boiling salted water for 25 minutes. Peel them and cut them into medium cubes. Let cool. Mix the apple and celery in a bowl, and bathe them with the lemon juice and vinegar. Let stand for 25 minutes. Mix mayonnaise, plain yogurt and Worcestershire sauce in another bowl. Season with salt and pepper, and pour over the apple-celery mixture. Then mix with the potatoes. Cover with plastic wrap and put the salad in the refrigerator for 25 minutes. Sprinkle parsley on top, toss and serve.

3. Potato gnocchi

Ingredients:

• 1kg boiled huamantanga potatoes
• 250 g plain flour
• 2 eggs
• 100g butter
• 8 fresh sage leaves, chopped
• 1/2 cup grated Parmesan cheese
• salt and pepper

Preparation:

Peel the potatoes while still hot and pass them through the presser. Mix the pressed potatoes with the flour and eggs. On a floured table work the dough with your hands until you get an elastic and firm texture. Form tubular strips one centimeter thick. Then cut them into pieces of approximately two centimeters, and give them the typical gnocchi shape with the help of a fork. Place the gnocchi on a floured tray, then cook them, in batches of about 20 gnocchi, in plenty of boiling salted water for two to three minutes. Remove them with a slotted spoon when they start to float. Melt the butter in a pan, add the gnocchi and sage. Season and sauté the gnocchi for two minutes. Serve hot with Parmesan cheese.

4. Rustic huayro potato puree with panca chili cream

Ingredients:

1kg huayro potatoes

4 tbsp. Butter

4 garlic cloves, minced

2 tbsp. panca chili cream

1/4 cup milk cream

1/4 cup fresh milk

180 g grated paria cheese

salt and pepper

Preparation:

Wrap each potato individually in aluminum foil and place directly on the grill for twenty minutes. With the help of tongs, remove them from the embers, peel them and mash them with a fork in a bowl. Reserve. Separately, heat the butter in a saucepan over medium heat, the garlic and the panca pepper; stir and cook for five minutes. Pour in the cream and milk, bring to a boil and add the potatoes. Mix until all the ingredients are integrated, add the cheese and season with salt and pepper. Serve.