I’ve never met a potato I didn’t like. Roasted, baked, crisped, mashed; as a gratin, as slap chips, as “pomme purée” on a fine-dining table, hash brown for breakfast, or just simply shredded and stir-fried with soy and vinegar. The versatility of the potato is simply undeniable.
Since it travelled several centuries ago, across the oceans from South America into the kitchens and dining tables of millions globally, its reputation as one of the world’s top four staple crops is unmatched. There are more than 4,000 types of potatoes in the world, mostly from the Andes mountain range. I dream to meet them all in my lifetime.
The quietly confident potato effortlessly steps into a role of being the star of a dish, or happily and deliciously slots in as a subtly complementary side dish. Its texture is malleable to the chef’s preference: crunchy, soft or crispy on the outside but melt-in-your-mouth on the inside. It is a great gravy soaker and thickener, and a must-add in curries and stews. And potato is unbelievably tasty in a samoosa, or as Sichuan-style street-side pancake.