International Potato Day 2024: Discover 10 unusual potatoes from around the world
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Papas (pronounced tuber). When the Inca people first planted potatoes about 8,000 years ago, they gave the potato this name. In the mid-16th century, potatoes were introduced to Europe via Spain and England. However, because of its flowers, the potato was at first considered an ornamental plant rather than a crop. It is said that French Queen Marie Antoinette wore potato flowers in her hair, and her husband Louis XVI wore them in his collar. The Swiss botanist Gaspard Bauhin or Caspar Bauhin (1560-1624) named it tuber solanum tuberosum esculentum (edible tuber solanum), and this name still exists.
Today, 4,000 potato varieties are grown in 130 countries in the world. The story of potatoes in India began with the Portuguese and Dutch traders, but it was the British East India Company that pushed the potato. Potatoes are the third most grown crop worldwide after wheat and rice. On International Potato Day (May 30), let's take a look at some potatoes from around the world.
1. Kumpir (Turkey): Originating from the former Yugoslavia, Turkish Kumpir is a large roasted potato skin stuffed with garlic butter and cheese and served with a variety of sauces. Traditionally, potatoes are baked in a special Kumpir oven and then mashed with butter and cheese to create a nice, creamy consistency. If you're in Istanbul, head to the Ortaköy area to taste some of the best Kumpirs in the city.
444 2. Gamjajeon (Korean): Gamja (potato) and jeon (pancake) is a Korean delicacy made by frying shredded potatoes until golden brown. Traditionally, Koreans serve amjajon with simple potatoes as a main dish, but there are many variations. The pancakes are often served with sauces such as soy sauce, soya sauce, sesame oil, and red pepper flakes to enhance their flavor.
3. Colcannon (Ireland): Have you heard the Irish song Colcannon? Have you ever had a Colcannon made of sugar? Green vegetables and green onions are intertwined like a dream scene. Did you cut a hole to hold the melted slices of creamy butter your mom made? This is Colcannon – buttery creamy mashed potatoes mixed with sautéed kale and lightly seasoned with salt and pepper. Colcannon is similar to the Scottish dish Rumbledethumps and the English Bubble & Squeak.
4. Hasselbackspotatis (Sweden): Hasselback is a Swedish baked potato and takes its name from the 18th-century tavern, which was originally a red tent lit only by the hassel trees (hazelnuts) on the flat strip (backen). middle. Restaurang Hasselbacken (Stockholm) opened in 1853, and Hasselbackspotatis (pronounced Hazellope potatoes) started before 1940 and became popular as a chicken and meat dish.
5. Perkedel Kentang (Indonesia): Perkedel or bergedel in Indonesian and begedil in Malay is a fried potato pancake side dish made with fried potatoes, meat and spices. Interestingly, the name perkedel is derived from the Dutch word frikandel, meaning fried meat pie. Perkedel is crispy on the outside, soft and fluffy on the inside, and is best eaten hot. Other types of Perkedel are Perkedel tahu (tofu fritters), Perkedel tempe (tempeh fritters) and Perkedel Jagung (corn fritters). Dishes. Originally a breakfast dish, rosti is also known as a classic trekking dish that is readily available in mountain huts. Although similar to American hash browns, rosti is made with grated potatoes pressed into thick pancakes and sometimes served as a side dish with sliced beef or pork, as well as sausage and onion sauce or cream sauce (a traditional dish in Zurich called Zürigeschnetzeltes).
7. Raspeballer (Norway): Raspeballer is a potato dumpling dish that goes by many names and is served differently depending on where you live in Norway. In Southern Norway, the bowls are usually called komler or komper, while people in Fjord Norway often call it potetballer, raspeballer, orkomler. Some people like potato dumplings served with molasses and crispy bacon, while others like them as a side dish with pork or lamb. In Norway, it's a tradition to serve a rape-patty every Thursday.
8. Papa a la Huancaína (Peru): Originally from the Huancayo region (Peru), Papa a la huancaína (pronounced Huancaína-style potatoes) is a Peruvian appetizer consisting of cold boiled potatoes with a spicy touch. It's made with queso fresco and sautéed or baked ají amarillo (Peruvian chili pepper), red onion, and garlic.
444 9. Steemp (Belgium): Steemp is a national dish made from mashed potatoes or mash with root vegetables, herbs, shallots, spices, cream, and, in some variations, bacon. Traditionally fried black pudding is served with fried Braadworst (large Dutch sausage), grilled bacon and/or a fried egg. It is sometimes served with entrecôte (thinly cut beef) or marinara.
10. Silpancho (Bolivia): Originally from Cochabamba, Bolivia, Silpancho consists of a layer of white rice, a layer of cooked sliced potatoes, and a thin layer of puree and diced tomatoes on top. The word silpancho comes from the Quechua word (sillp'anchu), meaning thin, pounded meat.
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