Here are two delicious and healthy potato based recipes

Potatoes are a versatile and major ingredient in lots of recipes, but in the spirit of sustainability, you can extend your spuds further more than their meaty insides. On this episode of In The Know: Zero Squander Kitchen, chef Adriana Urbina (@adrianaurbinap) shares how to increase 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.

Components

Yucca and Potato Latkes (Serves 4)

• 1/2 sweet white onion (peeled and slice into parts)

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

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

• 3 tbsp freshly grated Parmesan cheese

• Modest bunch of clean cilantro

• 2 tbsp olive oil

• 3 medium-sized yucca (peeled and reduce into 2 inch items)

• Salt and pepper (to taste)

• Canola oil (for frying)

• Water (to aid thin regularity if necessary)

• 2 tbsp of hemp seeds (optional)

Ají Amarillo Sauce

• 2 tbsp ají amarillo paste

• 3 tbsp freshly grated Parmesan cheese (optional)

• Modest bunch of contemporary cilantro with stems taken off

• 1/2 lime zested and juiced

• 2 tbsp olive oil

• H2o (to enable slim regularity if required)

• 1 tsp of salt (far more if needed)

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 foodstuff processor with a small shredding blade, and then position the shreds in a bowl.

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

3. Insert about 1/2 inch of canola oil in a massive frying pan and convey it up to about 360 levels Fahrenheit. Test oil for temperature by inserting a smaller piece of the latke combination in the oil. If it sizzles, it is completely ready.

4. Use a tablespoon to form the latkes, and fry them for about 3-4 minutes or until finally golden brown and crispy. Flip above and fry them on the other facet. When performed, reserve on a paper towel lined baking sheet and sprinkle with salt while they’re sizzling.

5. To make the ají sauce, insert all sauce elements to a bowl and blend. You could also use a meals processor and blend right until sleek. Style for wanted seasoning, and slowly but surely add water for sought after regularity. Must be creamy with a little bit of heat.

Tale continues

Spiced Potato Peel Chips

1. Rinse the potato skins really nicely, make confident to soak them in water (transforming the water) for many minutes until the h2o arrives out crystal clear.

2. At the time clean up, dry the potato skins with a paper towel.

3. Set the potato skins in a bowl and mix 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 stay away from overcrowding the pot.

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

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