Boiled, fried, baked – which of us does not like potatoes? Reproaches for its high calorie content are not entirely fair. But the fact that you can cook a lot of interesting dishes from it is pure truth.
We owe the culture of growing potatoes to the Incas, and the Spaniards brought them to Europe in the XNUMXth century. However, at first it was not popular: only the great famine in the middle of the XNUMXth century forced Europeans to recognize that this culture was useful and even capable of replacing grain. At that time, the military pharmacist and agronomist Antoine-Augustin Parmentier, who had perfectly studied the nutritional properties of potatoes, came up with a tricky move: guards were posted on the potato fields during the day. Since it is guarded, it means that it is valuable – the locals decided. At nightfall, the soldiers left, and the fields were raided: potatoes were dug up, transplanted, grown – and soon they became very popular.
Contrary to popular belief, potatoes are not at all high in calories (about 80 calories per 100 g), since they are mostly water. The lipids that make up its composition are fatty acids necessary for the normal functioning of cells. Carbohydrates are mainly starch, a slowly absorbed element that provides the body with energy for a long time. A great way to cook potatoes, which allows you to save all its nutritional properties, is cooking in their skins. It is an ideal product for both athletes and those who want to avoid constant snacking. Keep in mind that mashing it raises its glycemic index, turning it into a fast-digesting carbohydrate. Potatoes are also very rich in oligoelements: they contain a lot of potassium, calcium, iron, magnesium …
Of the culinary recipes, Alain Passard chose two – those that remind the famous chef of his childhood.
Soft-boiled potatoes with yolk
For 4 persons Prepare: 20 minutesPreparation: 30 minutes
- 8 egg sized small potatoes
- 8 egg yolks at room temperature
- 5 st. l. Cream
- 1 tsp sherry vinegar
- ground mixture of different peppers, grated nutmeg sea salt Fleur de sel
Preparation
In a bowl, whip the cream with a pinch of spices and vinegar until smooth and refrigerate. Wash and boil the potatoes in their skins over low heat for 25-30 minutes (check doneness with the tip of a knife). Cut off the top of each potato, then use a spoon to make an indentation in it. Place the potatoes in the egg trays and pour the yolk into each one: the hot tuber will warm the yolk to the desired temperature. Top with a spoonful of whipped cream, season lightly with spices and serve immediately.
potato churros
For 4 persons Prepare: 25 minutesPreparation: 45 minutes
- 4 large potatoes (about 400 g)
- 2 egg yolks
- 3 Art. l. granulated sugar
- 0,5 l vegetable oil
Preparation
Boil the potatoes in their skins for 40 minutes (until they are completely soft). Peel off the skin and mash into a puree. Lightly dry it in the oven or in a deep frying pan without adding oil. Cool, add egg yolks and mix well until a slightly stretchy mass is obtained. From a pastry bag fitted with a star tip, pipe the churros batter into the simmering oil. Fry for 5 minutes until crispy. Using a slotted spoon, transfer the churros to an absorbent paper towel, then roll in sugar. Serve very hot.