A few weeks ago we partnered with Potandon Produce Klondike Brands to create delicious potato recipes for you, with a Latin twist. Klondike Brands has been truly wonderful to work with, especially since we got to try all of their spuds, plus their new potato, the Klondike Royale™. We’ll link to our Klondike potato recipes below, but first you need to know about their new totally tubular tuber.
Klondike Royale™ is a yellow fleshed potato, and it is puckered with naturally occurring kiss-shaped marks ranging in color from dark purple to light red. The unique skin of the potato has great presentation potential, but the flesh is just as tasty. The round potatoes with light to medium golden skin, have creamy gold colored flesh that is smooth and buttery when baked, roasted or mashed. Grilling and frying Klondike Royale™ will enhance their buttery texture and earthy flavor.
With the Klondike Royale™ we made all sorts of delicious dishes, like these Klondike Royale™ Shells with Beef Picadillo.
Klondike Royale Shells with Picadillo
Serves 4
Ingredients:
8 Klondike Royale potatoes, washed
2 tablespoons cooking oil
2 cups diced white onion
2 tablespoons minced garlic
2 tablespoon minced serrano peppers
¼ teaspoon ground cumin
1 bouillon cube
¼ teaspoon ground black pepper
½ teaspoon kosher salt, or to taste
1 ½ pounds ground beef
2 cups (small) diced Klondike Royale potatoes, skin on
½ cup tomato sauce
1 cup frozen mixed vegetables (like peas, carrots, corn)
Procedure:
1. Place the 8 whole potatoes in a large pot. Cover with cold water and bring to a boil over high heat for about 10-15 minutes or until done. Once they are done, allow them to drain and pat dry.
2. Heat oil in a large skillet over medium heat. Stir in the onions and allow to cook until translucent, about 3-5 minutes, stirring occasionally.
3. Stir in the garlic, serrano peppers, cumin, bouillon cube, pepper and salt. Allow to cook about 2 minutes, stirring frequently so the garlic does not burn.
4. Add the ground beef, using the back of a wooden spoon to break up the meat. Allow the meat to brown evenly, cooking for about 5-10 minutes. If the pan is too crowded (too small) the meat will steam and not brown.
5. Stir in the diced potatoes and tomato sauce. Cover and allow to simmer for 8-10 minutes. Season with salt and pepper to taste.
6. Slice the boiled potatoes in half lengthwise. Carefully scoop out the flesh and either reserve for something else or gently fold the chunks of potato in to the picadillo. Fill the shells with picadillo and garnish with chopped cilantro.
Learn how to get the most out of your potatoes with the recipes on the Klondike Brands website, or simply follow them on Facebook. Click the photos below for our other savory potato recipes.
Locro de Papa: Potato Soup
Molo: Ecuadorian Mashed Potatoes with Peanut Butter
Chorizo con Papas
Papa a la Huancaína
Ancho Roasted Sweet Potatoes
