Potatoes | Nutrition Facts | Potato Trivia | Products | Potato Recipes

POTATOES
The potato, a name derived from the native American Indian word "batata", was first cultivated by the Inca Indians in Peru over 4,000 years ago. The mountainous terrain of the Andes, fluctuating temperatures, poor soil conditions and elevations over 10,000 feet proved to be the ideal settings for the Symara Indians to develop over two hundred varieties of potatoes. The potato is a member of the nightshade family (Solanaceae) along with peppers, eggplant and tomatoes. The growth and quality of potatoes is greatly influenced by cool temperatures, moisture, light, soil content and nutrients. Ideal conditions for best yields are daytime average temperatures around 70 degrees F and cool night temperatures as these affect the accumulation of carbohydrates and dry matters in the tubers.

In 1536, Spanish Conquistadors conquered Peru, became aware of the potato and carried them back to Spain. In 1586, the potato was introduced in Britain by Sir Francis Drake. In 1770, a French pharmacist named Antoine Parmentier, saw the potato as a solution to the recurring famine problem in France and helped King Louis XIV popularize it by creating a feast with only potato dishes. In 1774, Frederick the Great sent free potatoes to the starving peasants after the famine of 1774, but they refused to touch them until soldiers were sent in to persuade them. During his presidency (1801-1809), Thomas Jefferson served "French Fries" in the White House as an introduction in the US. In the mid-19th century, the British introduced potatoes to Nepal and they soon became a staple crop. The potato is now a very common food item worldwide, grown in about 125 countries and all 50 states in the US.

POTATO NUTRITION FACTS
Potatoes are an excellent source of carbohydrates, the body's best energy source. There are two types of carbohydrates: simple carbohydrates  found in refined sugar, candy bars and most refined products to provide a quick burst of energy quickly as well as deplete energy quickly and complex carbohydrates (as in potatoes) release their energy slowly, keep the blood sugar level steadier and longer, the body's best source of energy on a long term basis. Potatoes are high in fiber aiding the digestive system and they absorb water which makes one feel satisfied and less hungry. Potatoes are fat free, cholesterol free, sodium free and saturated fat free. They are high in Vitamin C and potassium and are a great source of Vitamin B6 and dietary fiber.

A single serving of a potato will provide a person with 40% of the daily value needed of vitamin C; this will help keep the body from bruising easily.  Also, the potato will give you 20% of the potassium needed for your body each day; it is a needed element for everyone especially athletes- it helps stabilize the body when it is being over worked.

The USDA approved nutritional panel mentions that the potato will provide 6% of iron; this element allows blood and oxygen to attach together.  The lack of iron in a diet will cause a person to be more tired than usual no matter how much sleep you get.   40% of the potato provides vitamin C; it helps us reduce the risk of our body from getting bruised. 

SALSA NUTRITION FACTS
Due to an increasing awareness of nutritional issues, salsas have risen in popularity partly because they are very low in cholesterol, fat, sugar and calories and partly because they provide a great way to add depth and flavor to any dish or just that extra zip to a sauce. Salsa is the #1 selling condiment in North America; it has now become the favorite topping over eggs, as a sauce over chicken or beef, over pizza or pasta and poured over baked potatoes and French Fries. This fact is partly attributed to a growing awareness of a  healthier way of eating i.e. legumes, grains, vegetables and organic produce of all kinds and also to an increasing awareness of nutritional issues.

POTATO TRIVIA
* Every American consumes about 126 pounds of potatoes yearly = 1 potato per day.
* In October 1995, the potato was the first vegetable to be grown in space.
* Believe it or not:
  ~ Potatoes are more nutritious when eaten with the skin on.
  ~ Potatoes were the first vegetable grown in space in 1995.
  ~ Europeans consume twice as many potatoes as Americans per year.
  ~ Potatoes are second only to milk as the most consumed food in America.
  ~ Treat facial blemishes by washing your face daily with cool potato juice.
  ~ Treat frostbite or sunburn by applying raw grated potato to the affected area.
  ~ Treat a toothache by carrying a potato in your pocket.
  ~ Treat a sore throat by placing a slice of baked potato in a stocking and applying to the throat.
  ~ Treat aches and pains by rubbing boiled potato water (cooled) to the affected area.

FEATURED PRODUCT:

Tejano Salsa, Houston, Texas.
Tejano Salsa is a "dream-realized" company that began when Henry Riojas wanted to buy a fishing pier and thought income generated from salsa sales could make his sittin' on the dock dream come true. Now 10 years have passed, his commercial kitchen manufactures over 30 products and his Tejano salsa family of products has expanded to Tejano Salsa Verde, Tejano Rice and Taco Mex sauces, and Tejano K-So Cheese sauce. Tejano products can be found in the top grocery retail chains throughout Texas and Louisiana and worldwide at  TexMexToGo.

POTATO RECIPES with SALSA.
Our potato-salsa recipes are healthy, low-fat, high fiber and energy....

Salsa Potato Wraps
1lb.white skinned potatoes, boiled
8oz. Chorizo Mexican sausage, remove casing (substitute low fat sausage)
3/4  cup Tejano salsa
1 medium tomato, diced
1 white onion, diced
8 eggs, lightly beaten
Grated cheese (Queso Blanco, Cheddar or Jack)
Warm tortillas

Directions:
In cast-iron or non-stick skillet, fry Chorizo sausage, breaking up lumps with a spoon, until fully cooked. Drain fat, add potatoes and return to burner for 5-6 mts. or until brown. Add tomatoes, onions and salsa and cook for 3-4 mts. Add eggs and stir until eggs are scrambled. When set, transfer to a serving dish. Serve with warm tortillas, grated cheese and Tejano salsa on the side.
Serves 4-6.
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Nacho Golds
1 lb Mountain King Butter Golds Potatoes
½ lb cooked Ground Beef – seasoned with 1 tsp Fajita Seasoning (if Fajita Seasoning is not available use ¼ tsp Garlic Powder, ¼ tsp Oregano and a little salt & chile pepper to taste)
1 cup grated Jalapeno Jack Cheese (for a milder version to serve the little ones, use cheddar or regular Jack cheese)
½ cup Sour Cream
1 cup chopped Tomato
¼ cup chopped Cilantro
Tejano Native Texan Salsa

Bake or microwave potatoes until done, about 6-10 minutes on high in the microwave, until gently yield to touch when firmly pressed or bake at 425 for 30 minutes.Cut in half, allow to cool slightly.  Scoop some of the flesh out of the centers with a spoon or melon baller, leaving about ½” of the flesh next to the skin.  Fill each half with cooked and seasoned Ground Beef and top with Jalapeno Jack Cheese.  Place under the broiler until cheese is melted, about 2-3 minutes.  Remove from the oven and top each half with Sour Cream. Sprinkle chopped tomato & chopped cilantro on top of each and serve. Add a bowl of salsa on the table, spoon salsa over warm potato nacho...the best seasoning!
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Roasted Potatoes and Salsa
6 medium Russet potatoes
1/3 cup Tejano salsa
2 green onions, finely chopped.

Directions:
Pre heat oven 400F. Wash and cut potatoes into wedges. Toss potatoes in a deep bowl and toss with salsa. Grease a cookie sheet lightly. Bake potatoes  in pre-heated oven for 20 minutes, turning often and basting with salsa to prevent sticking. Broil for 3 minutes, again turning several times until evenly browned. Sprinkle with green onions and serve with non-fat yogurt.
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Potato soup Recipe
2 lbs. Russet potatoes, peeled, cooked, cubed
1 pint heavy cream
4 tbsp. to 1/2 stick butter
1 cup water
1 chicken bouillon cube
2 tbsp. fresh chives, chopped
1/2 small onion, chopped
3 strips  bacon, crisp and crumbled
1 tbsp. Wondra flour
1 tsp. salt
1 tsp. pepper
2/3 cup Tejano salsa

Directions:
In a large cooking pot place all the above ingredients (reserve 1cup of cubed potatoes and chopped chives). Using a hand mixer, blend until reaching a smooth consistency. Add 1 cup of cubed potatoes and cook on medium heat for 15-20 minutes.
Pour into serving bowls, garnish with shredded Cheddar cheese and sprinkle chopped chives.
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Stuffed potatoes with Cheese and Salsa Verde
4 large white skin potatoes
1/2 cup Tejano salsa verde
1tbs. minced green chiles
2-3 tbsp. butter
1/2 cup sour cream
3/4 cup grated sharp Cheddar cheese
salt & pepper to taste

Directions:
Preheat oven to 375F. Scrub & pat dry the potatoes. Do not peel. Using a paring knife, pierce deeply into each potato before baking. Set potatoes directly on oven rack and bake for 1 hour or until tender. Remove from oven and let set for 10 minutes. Cut about 1/3 off the tops of the potatoes. Use a spoon to scoop out the pulp. Reserve the shells. Mash the pulp and stir in the chiles, salsa, butter, sour cream and cheese. Add salt & pepper at will. Increase oven temperature to 400F. Fill the shells generously with mixture. Sprinkle cheese on top of each potato and place in oven for 10minutes or until cheese is bubbling. Add a dollop of sour cream and serve immediately.