Potatoes often get a bad rep for being fatty food—with French fries, hash browns, and those thinly-cut but easily treacherous chips on instant recall, can you really blame a girl for steering clear of these “evil carbs?”
Contrary to popular belief, however, potatoes are actually good for your body; plus, they don’t wreak quite as much havoc on your weight as you think. One 148-gram US frozen potato (dubbed the “Healthy Potato”) only packs 110 calories, none of which are from fat; with its skin on, the same tater is also a great source of potassium and fiber. And don’t think that this Vitamin C-rich tuber is good for nothing more than a mealy munchie. It’s true, potatoes are comforting in their frequently fried forms—but they can also be used in gourmet dishes such as the French gratin dauphinois and the Italian gnocchi (trés sophisticated, wouldn’t you say?).
Elevating the humble potato’s gourmet appeal, Museum Café’s culinary consultant, Chef Sau del Rosario, together with the United States Potato Board and the US Department of Agriculture, put together a sumptuous feast starring the so-called Healthy Potato. Read on to find out how he pulled off this potato-fied spread from amuse bouche to dessert—we’re even giving you the recipes!
Crispy Sea Bass & US Frozen Mashed Potato Brandade
The contrast of crisp, fresh vegetables and roasted sea bass with the creaminess and flavor of mashed potatoes make this dish a mouth-watering starter that champions the potato as the perfect carrier of flavors.
INGREDIENTS
1 pc whole head of garlic
1 1/2 tbsp extra virgin olive oil (add more if needed)
2 cups US Frozen Mashed Potatoes (add more if needed)
500 g sea bass
1/4 cup finely chopped parsley
julienned carrot, onion, and pepper
salt and freshly ground black pepper
INSTRUCTIONS
Drizzle the whole head of garlic and with olive oil and roast it for 15 minutes until soft. Purée in a pestle or blender then set aside.
Debone the sea bass and roast it for 10-15 minutes.
Prepare the mashed potatoes in a bowl, adding the garlic puree, salt, pepper, parsley, and olive oil.
Assemble the sea bass on top of the potatoes and garnish with the root vegetable floss.
US Frozen Potato & Green Pea Soup
The mellow combination of potatoes and fresh green peas makes this mild soup perfect for any comfort craving. A garnishing of scallop and foie gras provides a burst of sophisticated flavors which compliment its simplicity.
INGREDIENTS
1 pc small onion, peeled
1 pc small clove garlic, chopped
2 tbsp butter
4 cups frozen peas
500 g US Frozen Hash Browns
1 liter vegetable stock
1/2 liter fresh cream
1 tsp fresh oregano, chopped
1 tsp fresh majoram, chopped
100 g foie gras
4 pc scallops
4 pc chive
INSTRUCTIONS
Sauté the onion in butter. Add a bit of salt and cover the pot to ensure that the onions slowly become translucent without scorching. Add the chopped garlic and continue sautéeing for an additional 3 minutes.
Add the liquid and the peas. Stir in the chopped herb with a little salt then cover. Bring the mixture to a boil, then lower the heat to a simmer until the peas are tender.
Using a hand-immersion blender, purée the soup and frozen hash browns into a smooth consistency. Stir in 1/2 cup of cream and serve.
Garnish each serving with small portions of scallop, foie gras, and chives.
US Frozen Potato & Wild Mushroom Gnocchi
A small portion of this dish is enough to fill any starving foodie. The heavy potato gnocchi, musked with the bold essence of wild mushrooms, provides an interesting taste experience for both cultured and inexperienced palettes.
INGREDIENTS
2 cups US Frozen Mashed Potatoes
2 large egg yolks
1/2 cup freshly grated Parmesan cheese
1/4 tsp freshly grated nutmeg
1/2 tsp gray salt
1/4 tsp freshly ground black pepper
1 cup all purpose flour, plus more for dusting board and dough
1 cup assorted mushrooms (enoki, shitake, oyster)
1/2 cup fresh cream
50 g onions, chopped
100 mL white wine
2 tbsp extra virgin olive oil
chopped parsley
salt and pepper
INSTRUCTIONS
Thaw 2 cups of frozen mashed potatoes before using them to form a well on a dry counter. Add two large egg yolks, the cheese, nutmeg, salt, and pepper. Mix the ingredients well using your hands.
Sprinkle 1/2 cup of the flour over the mixture and, using your knuckles, press the flour into the potato mixture. Fold the mass over on itself and fold again, sprinkling a little more flour in the process. Repeat this folding process until the dough holds together, making sure to avoid kneading it. If the mixture is too dry, add an additional egg yolk or water, just make sure the dough holds together when rolled into a 1/2 inch rope.
Cut the dough into 4 pieces and roll them into 1/2 inch diameter ropes. Lightly flour the gnocchi as you cut them and form them. Place the gnocchi on a floured baking sheet lined with parchment paper. Place the sheet in front of a fan set on low for fifteen minutes before turning it around to sit for another fifteen.
Bring a large pot of water to a boil and add salt. Drop the gnocchi and let them cook for 90 seconds from the time they rise to the surface. Strain the cooked gnocchi of excess water and set aside.
In a separate pan, sauté the mushrooms with extra virgin olive oil and onions. Deglaze with white wine and reduce for a few minutes. Add fresh cream, chicken stock, chopped parsley, and season with salt and pepper.
Pour the mushroom ragout on top of the gnocchi and serve.
Pan Roasted Pork Tenderloin and US Frozen Potato in Honey Mustard Sauce
The potato’s creamy and savory center is Chef Del Rosario’s updated ode to the classic baked potato. Served as is, the potato acts more as a fitting partner to the pan roasted tenderloins than as the usual side dish.
INGREDIENTS
pork tenderloin
US Half Shell Potatoes
egg yolks
fresh cream
broccoli, blanched and cubed
chicken bones
onions
carrots
celery
salt and freshly ground black pepper
INSTRUCTIONS
Season pork tenderloin and sear all slices. Bake the seared pork at medium heat for 10 minutes until well done. Set aside.
Prepare the fresh cream, egg yolks, salt, pepper, and broccoli in a bowl. Scoop into the potato half shells and bake in the oven for 15 minutes.
Roast the chicken bones with mirepoix (onion, carrots, and celery) to make stock. Assemble the potato and greens beside the roast pork before drizzling with honey mustard sauce.
US Frozen Potato Torte
Layers of nutty meringue rounds sandwiched together with potato butter filling, garnished with small hash browns dipped in white chocolate, make this dessert the perfect end note to any dinner. The mild flavors, a light balance of salty and sweet, make it a not-so-guilty pleasure that will keep any dessert-lover asking for more.
INGREDIENTS
6 egg whites
1 cup white sugar
1 tsp cream of tartar
1 cup cashews, chopped
1/2 lb butter
6 egg yolks
1 cup sugar
1/2 cup water
100 g US Frozen Mashed Potatoes
INSTRUCTIONS
Preheat over to 300 degrees F (150 degrees C)
In a large glass or metal mixing bowl, beat egg whites until foamy. Sprinkle with cream of tartar. Gradually add 1 cup of white sugar, continuing to beat until stiff peaks form. Fold in 1 cup of chopped cashews. Pipe the meringue to make circles.
Bake the meringue in the preheated oven for 30 minutes, or until golden brown. Remove the circles from the pan while still hot then allow them to cool.
To make the butter cream filling, beat the butter in a large bowl until light and fluffy. In a separate large bowl, whip the egg yolks until thick and lemon-colored.
Meanwhile, in a saucepan, combine 1 cup of sugar with 1/2 cup of water. Bring to a boil and heat to 270 to 290 degrees F (132 to 143 degrees C) Add the hot syrup in a thin stream to the beaten egg yolks, while beating at high speed. Beat in the whipped butter and US Frozen Mashed Potatoes until smooth.
Spread the butter cream on each meringue round and make four layers.
