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From the ultimate workout fuel to must-try Mediterranean recipes, this month’s media coverage of potatoes shows off the spud’s nutrient density and versatility.
BBC: Mashed potato & 19 minutes’ sleep – Entrekin’s epic race
In the ultimate example of fueling workouts with potatoes, elite ultrarunner Rachel Entrekin recently won the Cocodona 250, beating a field of men and women in a 250-mile race through the Sonoran Desert (at 38,000 feet elevation!) in a record 56 hours, nine minutes, and 48 seconds. Her secret? “Mashed potatoes are the best.”
Smithsonian Magazine: Potatoes Didn’t Just Feed Ancient Indigenous Communities in the Andes — the Tasty Tubers Also Reshaped People’s DNA
A new study published in the journal Nature Communications found that indigenous Andeans — those living in modern-day Peru — ate so many potatoes that their genes adapted to the tuber. Having domesticated spuds 6,000-10,000 years ago, native Andeans have extra copies of a gene called AMY1 (the highest of any human population), which helps their bodies digest starch.
TODAY.com: José Andrés Shares How to Make Skewers, Potatoes and Sangria
Celebrity chef José Andrés joined the TODAY show to demonstrate how to make Spanish-style dressed potatoes — papas aliñadas — consisting of boiled potatoes, olive oil, vinegar, onion, boiled eggs, parsley, and salt. This simple, delicious dish is popular in southern Spain.
Allrecipes: Meet Batata Harra: My New Favorite Way to Eat Potatoes
Another light Mediterranean potato dish that’s perfect for summer is batata harra, which translates to “spicy potatoes.” This Lebanese dish consists of fresh potato cubes sauteed with garlic, cilantro, lemon, and chili pepper flakes.
Yahoo Creators: 12 potato dishes that prove potatoes peak in every form
From Southern potato salad to Mississippi mud potatoes — potatoes baked with cheese, bacon, and rich flavors — this round-up shows there’s no wrong way to enjoy America’s favorite vegetable.
The Mirror (U.K.): Roast potato cooking method that makes them ‘even better and crispier’
Michelin-trained celebrity chef Poppy O’Toole is out with a clever technique to recreate “restaurant-quality” roasted potatoes at home. The trick is freezing parboiled potatoes before roasting them in the oven. The result is crispy potatoes with a light, fluffy center.
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