Root for Potatoes!

by Chef Justin Timineri
Florida's Culinary Ambassador

The potato is one of America’s most popular vegetables. Each year, Americans eat an average of 125 pounds of potatoes per person. During the winter and spring months, Florida’s commercial farms grow and supply much of the country with “new,” or freshly harvested, potatoes.

On average, potatoes contain 18 percent starch, two percent protein, and small but necessary amounts of vitamin B6, iron, niacin, magnesium, thiamine, folic acid and potassium. They are also a good source of vitamin C. A medium-sized potato contains about 75 calories, slightly more than an apple. Potatoes are low in sodium, essentially fat-free and easy to digest.

As with almost any other type of vegetable, potatoes hold a lot of their nutrients in the skin. It is not necessary to peel them before cooking; however, it is good practice to wash them under cold running water and scrub them with a vegetable brush. When shopping for fresh potatoes, it is important to follow a few simple guidelines. Look for a nice, even color all the way around the potato. Make sure the potato is firm with no dents or bruising. Avoid any potatoes that are still green or have started to sprout. When buying larger quantities of potatoes, try to hand-pick them instead of purchasing a large bag. This will insure that you are getting the best quality. Potatoes need to be stored in a cool, dry place. Never keep fresh whole potatoes in the refrigerator.

Any way you slice it, Florida potatoes are a great addition to any table. They lend themselves to just about any type of preparation. Potatoes can be baked, boiled, stewed and roasted. They take on any flavor that is added to them. This makes potatoes a perfect complement to any type of cuisine.

FLORIDA POTATO TORTA WITH SUN-DRIED TOMATOES AND OLIVES

INGREDIENTS:
2 lb. Florida potatoes, halved
3 Florida bell peppers (orange, red and yellow)
1 small onion, peeled and thinly sliced
1 cup thinly sliced, coarsely chopped fennel (white bottom part only)
½ Tbsp. olive oil
3 Tbsp. pesto (your favorite kind)
¾ lb. thinly sliced part-skim mozzarella cheese, divided
¼ cup shredded Parmesan cheese, divided
3 Tbsp. kalamata olives, pitted and chopped
3 Tbsp. sun-dried tomatoes, chopped

Preheat oven to 375 degrees. Place potatoes in a large pot filled halfway with lightly salted water. Bring to a boil and continue cooking 20 to 30 min. or until almost tender. Let cool, then cut into thin slices. Cut peppers in half; discard stems and seeds. Place peppers on foil-lined baking sheet and flatten with hand. Bake for 20 min., or until browned and blistered. Wrap peppers in foil and steam for 10 min. Remove skin from peppers and cut into strips. Press between several layers of paper towels to remove excess moisture. Sauté the onion and fennel in olive oil for about 20 min. or until very soft, stirring frequently. Stir in the pesto and cook for several minutes more. Spray a 9-inch deep-dish pie plate or spring form pan with non-stick cooking spray and place on a foil-lined baking sheet. Cover the bottom with 1/3 of the potatoes, ½ the peppers and ½ the cheese. Spread the onion mixture evenly over the top and cover with another layer of potatoes and peppers. Cover the top with the remaining cheese, and sprinkle with olives and sun-dried tomatoes. Bake for 45 to 50 min.; cover the top with foil after 30 min. and continue baking. Let cool to room temperature and cut into wedges. Serve with sour cream, if desired.

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Root for Potatoes!