Chef Adriana Urbina shares two tasty and healthy recipes that maximize the protagonist ingredient in this episode — the potato!
Video Transcript
ADRIANA URBINA: Hi I’m Adriana Urbina and welcome to “In the Know. Zero Waste Kitchen” where I’m going to share with you tips, tricks, and how to maximize your ingredients. When I was growing up in Venezuela, we didn’t have much. But it actually was great because that made me be more creative in the kitchen, especially with potato peels. So one recipe that is really, really special for me it’s potato peel chips. If you have the potato peels or sweet potato peels, please do not throw them away. So first thing you’re going to want to clean them very well in water. And once they’re very, very clean, you’re going to dry them very well, paper towels. Once your potatoes are very, very dry, we’re going to put them in a bowl. Add garlic powder, a little bit of smoked paprika, just mix it with your hands. And in the meantime, I have my oil heating up. For this step, make sure that you don’t overcrowd your pot. Go little by little. With this amount, I’m going to do it in three rounds. To make sure that your potato peels are ready to go, you’re going to see it in the color. Once they start getting golden brown, that’s when they’re ready. And then you can store these in an airtight container with towels. And it will last for three days. But I think you’re going to eat them right away, so don’t worry about that. And I also use this as a garnish for salads. You can put it on top of fish, meats, or just eat it like this as a snack. You have to make this. Yuccas, for me, and potatoes go so well together. So we’re making one of my favorite, favorite recipes, yukka latkes. Let’s get into it. The first thing we’re going to do is that we’re going to put our yucca– I’d rather buy them frozen, so frozen is better– potatoes, same amount of potatoes and Yucca. I’m going to add red onions or white onions, whatever you have. We’re going to shred this. If you don’t have a food processor, you can use a blender, or you can do it by hand with a shredder. You’re going to need a clean kitchen towel. And now you need a bowl, and just squeeze. I’m going to save this in this container. I’m going to dry this. All your veggies in, I have my pan heating up. I love to use cast iron pans. I’m going to add the flour. I’m going to add salt and cilantro. I love cilantro. And now we’re going to mix all this together. Mix it. We’re going to add a little bit of oil in this pan. You don’t want too much because we’re not deep frying it. So size, I like to make them on the smaller side. Do not put too many, three is perfect. I’m going to turn the heat up. And I’m going to get a little bit of oil. Three minutes have passed. Very careful, flip them. We’re going to start making our aji amarillo sauce. So we’re going to add lime zest, our aji amarillo sauce, a little bit of olive oil, lemon juice or lime juice, and salt. Mix in. They’re ready, golden brown. And very important, a little bit of salt right after you take them out of the pan. So there you have it. Yucca latkes with potatoes in a aji amarillo sauce. Let’s taste it. It’s so good. The right amount of heat, love it. For more recipes like this, be sure to check intheknow.com. See you next time.
