A potato is not just a potato …

Very few foods can be pinpointed to one single origin point. The potato is one of the few,  and the pinpoint location is Peru about 13,000 feet above sea level in what is now known as the Andes and over 8,000 years ago.   Potatoes are consumed worldwide and throughout all of North American and South America Indigenous varieties exist in plenty.  Potatoes are a staple in late fall diets, but trying out new and different varieties is a new trend that is a real treat.

The potato is still one of the most important crops of the world, being cultivated commercially in almost every country.  Commercial varietals are being pushed aside a bit in many parts of the world where they introduce, and in many cases re-introduce, some of the older varieties.

In Peru, along the rims of the Andes, the potato varieties are amongst the most magnificent.  For me going to the fresh market and seeing the hundreds of varieties of potatoes was like visiting a museum.  The colors, the shapes, the textures, and of course the tastes are so incredibly diverse it can only be described as awesome!  Long bright yellow with pointed sides, small round magenta shaped like a bunch of grapes, black and red striped, orange and red speckles, violet and twisted and purple and white swirled, these are just a few descriptions of the many that exist.

Many heirloom varieties can be found in farmers markets, specialty stores, of course we certainly do not have as many options as the Peruvians but, there are plenty of options.   Go outside of your normal potato routine and search for new varieties and learn to use all the different options that are in front of you in most areas of the United States, a diversity of potato varieties can be found in plenty especially at your local farmers markets.

Here are a few varieties found in the NYC area:

Jewel Yam & Al Blue Potato Hash

Serves 6

1 large sweet potato, cut into 3/4 inch cubes
4 purple potatoes, cut  in 3/4 inch cubes
2 thick slices of bacon, cut into 1 inch pieces
1 medium onion, cupped
2 cloves garlic, minced
1/4 cup fresh parsley, chopped
1 green onion, thinly sliced
2 tablespoons fresh rosemary, chopped fine
salt and fresh cracked black pepper

Place a large skillet over medium heat. Once the skillet has heated, add the bacon. Fry the bacon until all the fat has been rendered and the bacon is fully cooked.

While the bacon is cooking, add the cubed potatoes to a large pot with enough water to cover the potatoes. Add a liberal amount of salt to the water. Place the pot with the potatoes onto the stove over high heat. Bring the pot to a boil. Once the pot has reached a boil, test the doneness of the potatoes: using a fork, stab a couple of different cubes. If the cubes are tender when pierced and easily come off of the fork, the potatoes are done. Strain the parboiled potatoes.

Once the bacon is done, remove it from the pan and drain it on paper towels. Crumble the bacon once it has cooled and set aside.

In the same skillet over medium heat, using the rendered fat, sauté the sliced onion until soft, about 10 minutes. Add the parboiled potatoes, rosemary, and garlic to the pan. Raise the heat to medium high and fry the potatoes for 10-15 minutes. Allow the hash to cook, untouched, for several minutes before stirring or flipping. This will allow proper caramelization. Stir or flip the hash a few times while sautéing. Once the potatoes are browned and crispy on all sides, add the parsley, green onions, and crumbled bacon to the skillet. Toss to combine thoroughly. Taste a bite of the hash then season as necessary with kosher salt and fresh cracked black pepper. Serve hot. Goes great with tangy lemon vinaigrette. Enjoy!

Purple Majesty Potato Latkes with Tomato Cumin Sour Cream

Makes 20 medium latkes

5-6 medium blue potatoes, washed, peeled and grated
1 medium white onion, grated
2 tablespoons fresh thyme, chopped fine
2 eggs beaten
½ cup all purpose flour
1 tablespoon cumin
1 teaspoon cumin seeds
2 teaspoons salt
2 teaspoons black pepper
2 teaspoons salt
2 teaspoons black pepper
Vegetable oil

In a large mixing bowl, combine all ingredients except oil and mix well. Heat a large heavy bottom skillet to high heat making sure there is enough oil to cover the bottom generously. Form 2-3 inch pancakes, drop into pan and brown on both sides until deep golden brown, usually about 2-3 minutes on each side. Take off heat and place on paper towels so excess oil can be drained.

Cumin Tomato Sour Cream

1 cup sour cream
¼ cup tomatoes, chopped fine
1 tablespoon cumin