We Were All Baked
“Boil em, mash em, stick em in a stew” – Golem, Lord of the rings.
What our good friend was talking about were, of course, potatoes. In Perú it is common knowledge that we are the birthplace of the potato. There are over 3,000 different types of potatoes to be found throughout the country.
What the hell am I to do with so many potatoes. The rural people who grow the great variety know what each potato does best, which one should be boiled, mashed, fried, etc. I, on the other hand do not.
If you are with me on my boat of tuber ignorance, then partake with me in my series of potato experiments.
These experiments will consist of me, manipulating our favorite edible root, in all it’s ways possible, to tell you which one is good for which.
Sadly, my experiments will consist of only the Peruvian variety of potatoes for now.
To inaugurate, I decided to use the potato in it’s most basic form, baked. No need for cutting, worrying, tricks of the trade, nothing. Just oil, aluminum foil, and an oven.
So I started with 3 varieties common in Lima, Canchan (Red and large), Huamantanga (tran and elongated), and Yungay (Yellow and smaller).
First, I covered them in some olive oil, then I wrapped aluminum foil over it, shiny part inside left it in the oven at 180C(350f) for 50-60 min or until soft on the inside.
The finished product was.
Huamantanga (Ignore the braised chicken wings, for it was also my dinner): The Huamantanga was the driest out of all of them, needing extra butter just to make it palpable. Although the flavor was the best out of the 3.
Canchan: Now this one was nice, it was moist on the inside but still capable of absorbing the butter although not much was necessary. Definitely the best out of the 3.
Yungay: Now this potato had a lot of water in it, I decided to get a little more fun so I made a blue cheese and green onion sauce for the potato. The inside was too moist, it would have been better with a dryer seasoning.
Stay tuned for more experiments!