Sumptuous potato snacks and recipes

Products that can be made from potato value addition include chips, crisps, bhajia, and mashed potatoes.

 

Potatoes are the second most consumed the vegetable in Kenyan households after maize.

It takes about 10 weeks or more after planting to produce tubers large enough to consume.

One potato plant produces about five to 10 potatoes, depending on the variety, soil fertility, and a farmer’s practices.

Potatoes are easily available as they take three seasons in a year since they grow in about three and a half months.

Products that can be made from potato value addition according to media reports include:

• Chips

Potatoes are peeled and chopped into one-centimeter rectangular blocks.

They are then washed, dried and partially boiled in hot oil.

They are drained and left to cool.

Chips are enjoyed with tomato sauce and other complements such as sausages, chicken, beef stew or a burger.

Spices such as masala can be added into chips to make chips masala.

• Crisps 
  Potatoes are peeled, washed then chopped into thin slices.
  
  The slices are deep-fried in oil until they turn a light golden colour.
  
  They are cooled and packaged into transparent polythene bags.
• Bhajia
  Peeled potatoes are chopped into thick round pieces that are deep-fried together with vegetables such as dhania.

 

• Mashed potato or mukimo
  
  Peeled potatoes are boiled until they are well cooked then pounded until soft.
  
  Mashed potatoes can be served with beef or chicken stew.
• Baked potato
  
  A fairly large potato is needed for baking. A baked potato is crispy on the outside and fluffy on the inside.
  
  Sliced onions and salt are added for flavour. 
  
  The potato is baked for 40 to 45 minutes until it is ready.
• Roasted potatoes

Potatoes can be roasted whole, but will need to be pre-boiled for seven minutes.

After washing the tuber, you may peel and cut it into thick wedges or cubes. Heat the oven to 450 degrees and spread the raw potatoes inside the oven.

Sprinkle a little oil on the potatoes and toss well so that it reaches all sides. Keep adding oil and tossing to coat and sprinkle salt and desired spices.

Roast for 20 to 30 minutes, then serve.

• Boiled potato 
  Wash the potatoes and chop into pieces before boiling for 15-20 minutes until the water is drained.
  
  Boiling only requires salt for seasoning but you can include herbs such as thyme or garlic cloves and bay leaves for more flavor.
• Steamed potato
  
  Steaming is different from boiling in that while the latter involves submerging the potatoes in water, in steaming, water is placed underneath the potatoes.
  
  Once you have chopped your potatoes, put them in a pan, and add a little water and use low heat to steam. The pan is covered using a lid to ensure the potatoes cook on steam for 45 minutes.
• Grilled potato
  When grilling potatoes, you need to wrap the unpeeled tubers with foil.
  
  Put them on the grill for about 25 minutes. You can find out if they are soft enough by using a folk or knife. Once they are ready, lift them out of the grill using a spoon and serve. 
• Potato salad
  
  Potatoes with smoother skin do not require peeling while making a salad.
  
  To make the salad, boil potatoes for 10 minutes until soft. Take care not to over-boil as they will fall apart (as in mashed potatoes). Once ready, slice them into chunks using a knife and let them cool.
• Potato soup
  
  Melt butter in a saucepan over medium heat, add diced onions and stir for eight minutes until golden brown.
  
  Add mashed potatoes, water, salt and pepper to the mixture and boil. Stir milk and bacon bits into the mixture and boil. Remove from heat and stir into soup.
• Potato cakes
  
  Mix mashed potatoes, egg, flour, salt, and garlic salt in a bowl. Sprinkle cheese or butter onto the mashed potato cakes. Flatten the mashed lumps to about one-inch thickness.
  
  Melt corn or vegetable oil in a large frying pan over low heat. Drop pancake-size lumps of mashed potatoes into the frying pan.
  
  Flip the potato cake over for 10 minutes so that both sides are browned. All potato varieties suitable for mashing are also suitable for cakes.