Here are two delicious and healthy potato based recipes

Potatoes are a multipurpose and primary component in quite a few recipes, but in the spirit of sustainability, you can stretch your spuds even further than their meaty insides. On this episode of In The Know: Zero Waste Kitchen area, chef Adriana Urbina (@adrianaurbinap) shares how to optimize the potato with her recipes for yucca and potato latkes with ají amarillo sauce, and delicious crispy spiced potato peel chips that use leftover potato skins.

Ingredients

Yucca and Potato Latkes (Serves 4)

• 1/2 sweet white onion (peeled and slash into pieces)

• 1 medium sized potato, peeled and minimize into 2 inch items (reserve the peels for the potato peel chips)

• 1/4 cup tapioca flour (or common flour)

• 3 tbsp freshly grated Parmesan cheese

• Smaller bunch of fresh cilantro

• 2 tbsp olive oil

• 3 medium-sized yucca (peeled and slash into 2 inch parts)

• Salt and pepper (to flavor)

• Canola oil (for frying)

• H2o (to assistance slim consistency if needed)

• 2 tbsp of hemp seeds (optional)

Ají Amarillo Sauce

• 2 tbsp ají amarillo paste

• 3 tbsp freshly grated Parmesan cheese (optional)

• Compact bunch of fresh cilantro with stems taken out

• 1/2 lime zested and juiced

• 2 tbsp olive oil

• H2o (to support skinny regularity if needed)

• 1 tsp of salt (a lot more if required)

Spiced Potato Peel Chips

Instructions

Yucca and Potato Latkes with Ají Amarillo sauce

1. To make the latkes, shred the yucca, onion and potato employing a food items processor with a smaller shredding blade, and then place the shreds in a bowl.

2. Use a clean kitchen area towel to squeeze out any extra dampness from the shreds. The dryer the veggies, the crispier the latkes! Then incorporate the flour, salt, cilantro, and optional hemp seeds, and blend properly.

3. Include about 1/2 inch of canola oil in a huge frying pan and deliver it up to about 360 degrees Fahrenheit. Take a look at oil for temperature by putting a compact piece of the latke mixture in the oil. If it sizzles, it’s ready.

4. Use a tablespoon to kind the latkes, and fry them for about 3-4 minutes or until finally golden brown and crispy. Flip about and fry them on the other side. When carried out, reserve on a paper towel lined baking sheet and sprinkle with salt whilst they’re incredibly hot.

5. To make the ají sauce, insert all sauce elements to a bowl and blend. You could also use a food stuff processor and mix right up until sleek. Taste for wanted seasoning, and slowly and gradually add h2o for preferred consistency. Ought to be creamy with a bit of warmth.

Tale carries on

Spiced Potato Peel Chips

1. Rinse the potato skins pretty properly, make positive to soak them in water (transforming the drinking water) for quite a few minutes till the drinking water arrives out very clear.

2. As soon as thoroughly clean, dry the potato skins with a paper towel.

3. Put the potato skins in a bowl and combine them with the garlic powder and paprika.

4. Fry your potato skins in a pot of heated canola oil. Do this in compact batches to keep away from overcrowding the pot.

5. After the potato skins are golden brown, remove them from the oil and place them on a paper towel-lined baking sheet and sprinkle with salt.

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