There are three types of potatoes:
- starchy: for dry, fluffy, and highly absorbent, example (eg.) Russet potatoes
- waxy: low in starch and high in moisture, good for boiling, roasting, and slicing into soups, stews, or salads, eg. red potatoes and fingerling
- all-purpose: they hold their shape, with a creamy texture, eg. Yokon Gold and white potatoes
Plus there are specialty potatoes, eg. purple/blue and petite also called new potatoes.
Peru is the birthplace of the potato, dating back 8-10 000 years. They have over 4 000 distinct native varieties!
Serves 4-5 people
~Use organic ingredients as best as possible.~
3 pounds (390 g) organic Yokon Gold or Russet potatoes
1 tsp. (2 g) Himalayan salt
1 Tbs. (15 ml) each: lemon juice and olive oil
2 chopped onions
1 chopped bell pepper
4 minced garlic
1 tsp. (2 g) turmeric, cumin, and ground coriander
2 diced tomatoes
1 Tbs. (15 g) tomato paste
1/4 cup (60 ml) water
chopped cilantro or parsley
1. Place the potatoes in a pot with cold, salty water. Cover and bring to boil.
2. Then reduce to simmer, uncovered for 20-25 minutes.
3. Drain and let them cool before cutting into small cubes.
4. Sauté the onions and bell peppers in the oil for about 10 minutes.
5. Stir in the spices and tomato paste.
6. Add the tomatoes, potatoes, and 1/4 cup/60 ml water, or more if needed.
7. Simmer for about 10 minutes.
8. Stir in the lemon juice.
9. Serve with cilantro/parsley on top.
