Here are two delicious and healthy potato based recipes

Potatoes are a versatile and main ingredient in many recipes, but in the spirit of sustainability, you can stretch your spuds further than their meaty insides. On this episode of In The Know: Zero Waste Kitchen, chef Adriana Urbina (@adrianaurbinap) shares how to maximize the potato with her recipes for yucca and potato latkes with ají amarillo sauce, and delicious crispy spiced potato peel chips that use leftover potato skins.

Ingredients

Yucca and Potato Latkes (Serves 4)

• 1/2 sweet white onion (peeled and cut into pieces)

• 1 medium sized potato, peeled and cut into 2 inch pieces (reserve the peels for the potato peel chips)

• 1/4 cup tapioca flour (or regular flour)

• 3 tbsp freshly grated Parmesan cheese

• Small bunch of fresh cilantro

• 2 tbsp olive oil

• 3 medium-sized yucca (peeled and cut into 2 inch pieces)

• Salt and pepper (to taste)

• Canola oil (for frying)

• Water (to help thin consistency if needed)

• 2 tbsp of hemp seeds (optional)

Ají Amarillo Sauce

• 2 tbsp ají amarillo paste

• 3 tbsp freshly grated Parmesan cheese (optional)

• Small bunch of fresh cilantro with stems removed

• 1/2 lime zested and juiced

• 2 tbsp olive oil

• Water (to help thin consistency if needed)

• 1 tsp of salt (more if needed)

Spiced Potato Peel Chips

• Potato peels from 4-5 large potatoes (Clean and dried)

• 1-2 tsp of oil

• 1/8 tsp of smoked paprika

• 1/8 tsp of garlic powder

• 1/8 tsp of salt

Directions

Yucca and Potato Latkes with Ají Amarillo sauce

1. To make the latkes, shred the yucca, onion and potato using a food processor with a small shredding blade, and then place the shreds in a bowl.

2. Use a clean kitchen towel to squeeze out any excess moisture from the shreds. The dryer the veggies, the crispier the latkes! Then add the flour, salt, cilantro, and optional hemp seeds, and mix well.

3. Add about 1/2 inch of canola oil in a large frying pan and bring it up to about 360 degrees Fahrenheit. Test oil for temperature by placing a small piece of the latke mixture in the oil. If it sizzles, it’s ready.

4. Use a tablespoon to form the latkes, and fry them for about 3-4 minutes or until golden brown and crispy. Flip over and fry them on the other side. When done, reserve on a paper towel lined baking sheet and sprinkle with salt while they’re hot.

5. To make the ají sauce, add all sauce ingredients to a bowl and mix. You could also use a food processor and blend until smooth. Taste for desired seasoning, and slowly add water for desired consistency. Should be creamy with a bit of heat.

Spiced Potato Peel Chips

1. Rinse the potato skins very well, make sure to soak them in water (changing the water) for several minutes until the water comes out clear.

2. Once clean, dry the potato skins with a paper towel.

3. Put the potato skins in a bowl and mix them with the garlic powder and paprika.

4. Fry your potato skins in a pot of heated canola oil. Do this in small batches to avoid overcrowding the pot.

5. Once the potato skins are golden brown, remove them from the oil and place them on a paper towel-lined baking sheet and sprinkle with salt.

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