MANILA, Philippines – For Filipino home cooks and professional chefs alike, potatoes have always been a trusty staple ingredient in cooking.
US-grown potatoes, in particular, are making their way into Filipino households due to their versatility, nutritional benefits, and ease of preparation. That is why Potatoes USA, the national marketing organization for US potatoes, is ramping up its efforts to promote its potatoes to Filipino consumers.
In a media event held at Chef’s Table and Kitchen in Brittany Hotel, BGC on Thursday, September 26, the organization invited chef Kalel Chan of Chotto Matte, Saboten, Jones All Day, and Friends & Family to demonstrate how US potatoes can elevate Filipino and Asian cuisine through new recipes.
Carbs as the star of the show
During a live cooking demonstration, Chan showcased a delicious dish called Mapo Tofu Potato Cheese Fries. This recipe highlights how ingredients commonly found in households or easily accessible at grocery stores can be transformed into something “extraordinary.”
Key ingredients such as cooking oil, garlic, onions, sesame oil, ginger, slurry, cheese, soft tofu and ground pork came together to create a flavor-packed dish.
Condiments and seasonings also included shoyu, sake, mirin, tobanjan bean paste, sugar, and ground pepper. However, the true star of the presentation was the US seasoned crisp fries, which added an exciting twist to the traditional dish.
Chef Chan didn’t stop there! He also introduced US Potato Ramen, a unique twist on Japan’s traditional noodle soup, by crafting them entirely from potatoes.
The innovative dish offered an easy alternative for those running low on their typical noodle supply, with the main ingredient being standard potato granules.
Paired with a spicy Sichuan Dan Dan sauce made from Sichuan ground pepper, soy sauce, chili oil, and hot chicken stock, the potato noodles provided a unique culinary experience.
One of the notable features of US potatoes is their ability to absorb and enhance a variety of flavors and textures. For Filipinos who live in an “ingredients-focused household” that primarily stocks ingredients rather than ready-to-eat meals, US potatoes are a handy essential kitchen companion — whether fresh, frozen, or instant.
Chef Chan also whipped up a Cheesy Potato Kaldereta Bake, a modern take on the traditional Filipino beef stew. In this dish, tender potato slices are layered over a savory, spicy, tomato-based beef stew, topped with melted, grated cheese for an indulgent twist that is perfect for family occasions.
These innovative recipes fusing Western and Filipino flavors helps to break the stigma that potatoes are only used for fries and chips. They can be roasted, grated, or puréed, making them an underrated, versatile addition to any recipe!
All about potatoes
Beyond their taste and texture, US potatoes actually pack a nutritional punch, being rich in vitamins C and B6, potassium, and fiber, all while being naturally fat-free.
They also have good quality and shelf life. Freshness is crucial for enjoying the best flavor and texture in potatoes, but without proper storage, their quality can diminish quickly.
To maximize their shelf life, it’s essential to store potatoes in a cool, dry, and dark place, such as a pantry, cellar, or basement. This helps prevent moisture buildup, which can lead to spoilage and sprouting.
Freezing fresh potatoes at home can significantly impact their quality. Unlike US frozen potatoes, which are processed with advanced techniques to remove excess moisture, homemade frozen potatoes often lose both flavor and texture. The high moisture content in fresh potatoes causes them to degrade when frozen, leading to undesirable results in cooking.
Fun fact: Frozen potatoes are the most sought-after American potato products, with the Philippines as the largest market in Southeast Asia. The US plays a crucial role in supplying the frozen potato products enjoyed across Luzon, Visayas, and Mindanao.
According to Potatoes USA, a large part of the success of US frozen potato products in the Philippines lies in the variety used, mainly the russet potato.
“The russet potato is the best potato for fries and mashed potatoes. It has the most amount of solids, and those varieties that have a lot of solids stay crispy for a longer period of time,” Potatoes USA country representative Reji Retugal explained.
US potatoes are grown across several states like Idaho, Washington, Oregon, and California, which produce the bulk of the potatoes that are eventually turned into frozen products for worldwide export.
Every US potato processor is meticulously regulated and overseen by inspectors from the United States Department of Agriculture (USDA). They must also comply with the stringent Hazard Analysis and Critical Control Points (HACCP) standards the US Food and Drug Administration (FDA) sets.
Potatoes USA actively promotes US potato products in the Philippines through various consumer outreach programs.
According to Retugal, their program includes consumer outreach, with supermarket programs featuring tasting events inviting chefs to create recipes that consumers can easily prepare at home. These efforts are designed to familiarize Filipino consumers with US potatoes and showcase their versatility in the kitchen.
“It is a very active market for food service, and we work a lot with chefs,” the representative added, emphasizing the ongoing partnership between US suppliers and the Philippine culinary scene.
Potatoes USA’s campaign also emphasizes the nutritional benefits of US potatoes. The organization promotes potatoes as a nutrient-rich food with essential vitamins and minerals. US potatoes are naturally fat-free, gluten-free, and a rich source of vitamin C, potassium, and fiber, making them a healthy addition to any diet, especially the frozen and dehydrated varieties. These products are low in calories and easy to prepare.
Founded in 1971, Potatoes USA is the national marketing and promotion board for US potatoes, representing over 2,500 potato growers in the United States. – Rappler.com
Zulaikha Palma is a Rappler intern studying AB Journalism at the University of Santo Tomas.