At first thought it might seem strange to have a year in celebration of the humble potato.
But as the United Nations official website for International Year of the Potato says, it is a very important vegetable.
Potatoes have been consumed in South America for about 8 000 years (they are actually native to that continent). The Spanish took them to Europe in the 16th century and their popularity spread quickly.
In terms of quantity harvested, the potato is the world's No. 4 food crop, with production in 2006 of almost 315 million tonnes and the Un believes it will bea very important product in providing nutrition in countries where food supplies are stretched
In celebration of the International Year of the Potato Glenda
Gourley joined the Breakfast team to cook some yummy potato recipes
on the BBQ. And here they are so you can get all creative.
Snack Attack
Any occasion, any time, this will be a hit!
For each person allow
1 - 2 cooked whole baking or general-purpose potatoes
1/2 tsp cajun powder (optional)
1- 2 tomatoes, finely chopped
1/4 cup grated tasty cheese
1/2 rasher finely chopped bacon or ham (optional)
1 Tbsp sour cream
Slice the potato into wedges, arrange on an ovenproof plate. Sprinkle with the cajun powder and top with the chopped tomato, cheese and bacon. Grill for 7-10 minutes or until the cheese is golden brown and the bacon is cooked and crispy. Top with the sour cream.
Potato and Corn Kebabs - perfect for the Kiwi
BBQ!
The potatoes need have a waxy texture so they hold together when
they are cooked, so buy new season potatoes or those labeled
suitable for boiling or salads.
16 -18 small new season boiling or salad potatoes
2 cobs of corn
2 Tbsp oil
ý cup orange juice
2 Tbsp soy sauce
1 clove garlic, crushed
Use the potatoes whole if they are 'bite-sized' or cut in half.
Simmer the potatoes for 10 - 12 minutes or until tender. Remove the
husk of the corn and cut in to 2 - 3 cm thick slices. Thread the
potato and corn alternately onto kebab sticks. Make the basting
mixture by blending the oil, fruit juice, soy sauce and garlic.
Brush the kebabs with the basting mixture. Barbecue or grill for 8
- 10 minutes turning and brushing with oil or the basting mixture
frequently. The kebabs are cooked when they are golden brown -
don't let them dry out.
For more information on potatoes go to
the United Nations official website for the
International Year of the Potato
