(Family Features) - Ethnic cuisine has permeated the American dining scene, and nothing has caught our collective fancy more than Latin food - that sizzling fiesta of hot, sweet, tangy and spicy flavors.

Cutting edge Nuevo Latino is one of the fastest growing influences in restaurants from Minneapolis to Miami. And, happily, as Americans delve more deeply into sampling authentic Latin cuisine, they'll discover some exciting new ways to prepare an old favorite: potatoes. People think of potatoes as the ultimate all-American food. But the potato actually originated in Peru more than 8,000 years ago. It was only in the last 500 years that it made its way to Europe and North America. And as it crisscrossed the globe, it became a staple ingredient in the cuisines of most of the Spanish-speaking world. Potatoes are valued worldwide for their versatility and excellent nutrition profile. They are fat-free, high in vitamin C and potassium and are a good source of fiber. Feeling ready to try Latin-inspired cooking at home? It's easy, especially when you begin with potatoes. Try any one of these pan-Hispanic recipes, gathered from some of America's leading chefs. After you taste them, the phrase "America's favorite vegetable" will have a whole new - and expanded - meaning. For more potato recipes visit www.potatohelp.com.

Potato-Chorizo Tacos With Avocado Salsa
Adapted from Chef Rick Bayless, Frontera Grill, Chicago

The taco is a favorite Mexican comfort food. The filling in this version features versatile potatoes along with spicy chorizo sausage. A winning combination!

1 pound (3 medium) potatoes, cut into 1/2-inch dice
Salt
12 ounces Mexican chorizo sausage, casing removed (about 1 1/2 cups)
1/2 cup finely chopped onions
1 cup (about 4 ounces) diced, husked (but not peeled) fresh tomatillos*
2 serrano chiles or 1 medium jalapeño chile, stemmed and coarsely chopped
1 large clove garlic, coarsely chopped
1 large avocado, halved, seeded, peeled and sliced
12 (6 or 7-inch) corn tortillas, warmed

In 3-quart saucepan, bring 1 quart water to boil. Add potatoes and 2 teaspoons salt; cook, covered, 10 to 12 minutes until just tender. Drain. In large nonstick skillet over medium heat, break up sausage and saute with onions about 10 minutes, stirring occasionally, until sausage is cooked through and onions are tender. Drain and discard excess fat. Add potatoes to skillet; cook and toss until potatoes begin to brown. Keep warm. To make Avocado Salsa, add tomatillos, chiles and garlic to container of electric blender or food processor; pulse on and off, scraping sides of container as needed, until finely chopped. Add avocado; blend until almost smooth. Season with salt to taste. Fill tortillas with potato mixture; accompany with salsa.

*Available in Latin grocery stores and in some supermarkets.

Makes 4 main-dish servings

Peruvian Chopped Salad
Adapted from Chef Tim Cushman, international restaurant consultant, Norfolk, Mass.

A satisfying main-dish salad based on tasty potatoes and chicken tossed with a tangy lime vinaigrette.

1/2 cup thinly sliced red onions
2 tablespoons cider vinegar
1 pound (3 medium) potatoes, cut into 1/2-inch dice
Salt
3 tablespoons fresh lime juice
4 teaspoons red wine vinegar
1/2 teaspoon sugar
1/2 teaspoon Mexican hot sauce
1/4 teaspoon black pepper
1/4 cup extra virgin olive oil
2 cups diced cooked chicken
1 cup diced, seeded fresh tomatoes
3/4 cup 1/2-inch squares red and/or green and/or yellow bell peppers
1/4 cup coarsely chopped pimiento-stuffed green olives
2 tablespoons coarsely chopped drained capers
1 teaspoon minced jalapeño chile

To make pickled onions, in small saucepan, bring 2 cups water to boil. Add onions; simmer thirty seconds. Drain and place onions in small bowl. Add vinegar and enough water to barely cover. Refrigerate, covered, at least one hour or up to 2 weeks. In 3-quart saucepan, bring 1 quart water to boil. Add potatoes and 1 teaspoon salt; cook, covered, 10 to 12 minutes until just tender. Drain and cool. Meanwhile, in large bowl, mix lime juice, vinegar, sugar, hot sauce and black pepper; whisk in oil. Add potatoes and remaining ingredients except pickled onions. Toss gently. Season with salt to taste. Mound salad in bowl or on four serving plates. Garnish with drained pickled onions.

Makes 4 main-dish servings

Roasted Potatoes With Chimichurri Sauce
Adapted from Chef Chris Bupp, Mambo Grill, Chicago

Add Latin kick to a potato classic with vibrant Chimichurri Sauce. An Argentinian staple, the sauce is simplicity itself, made in a blender. Drizzle leftover sauce on baked potatoes or steak.

1 1/2 pounds (4 or 5 medium) potatoes, cut into 1-inch chunks
1 1/2 tablespoons vegetable oil
1/2 teaspoon salt
1/4 teaspoon black pepper
Chimichurri Sauce (recipe follows)

Heat oven to 450°F. Line a baking sheet with sides with aluminum foil. In bowl, toss potatoes with oil, salt and pepper. Arrange potatoes in single layer in pan; cover loosely with foil and roast 15 minutes. Remove foil, toss potatoes and continue to roast 10 to 15 minutes until potatoes are tender and nicely browned. Serve hot with Chimichurri Sauce.

Makes 4 servings potatoes

Chimichurri Sauce

1 cup vegetable oil
2 1/2 cups lightly packed cilantro
leaves, large stems removed
4 cloves garlic, coarsely chopped
2 tablespoons dried oregano leaves
2 tablespoons red wine vinegar
1/2 teaspoon salt
1/2 teaspoon black pepper

Add all ingredients to container of electric blender or food processor; pulse on and off, scraping sides of container, as needed, until a coarse puree is achieved. Cover and refrigerate 1 hour to blend flavors; stir before serving. Refrigerate leftover sauce up to 2 days.

Makes about 1 1/2 cups

SOURCE: United States Potato Board

 

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