The United Nations has declared 2008 the 'International Year of the Potato,' citing the potato's strong nutrition profile, versatility and ability to feed the masses.
The potato is fast-growing and nutritious. One medium (5.3 ounces) potato contains 110 calories, 45 percent of the daily value of vitamin C, essential B vitamins, and 2 grams of fiber. Potatoes contain no fat, cholesterol or sodium, and potato skins are a good source of potassium.
- 2-3/4-pound russet potatoes, divided
- 1 large egg plus 1 large egg white
- 1/4 cup canola oil, plus additional for greasing the baking sheet
- 3/4 cup fat-free milk
- 2 tablespoons minced chives or the green part of a scallion
- 1/2 teaspoon caraway seeds
- 3-1/4 cups all-purpose flour, plus additional for dusting and kneading
- 1-1/2 tablespoons baking powder
- 1 teaspoon salt
- Bring 1 inch of water to a boil over high heat in a vegetable steamer or a large saucepan fitted with a portable vegetable steamer.
- Peel 1 potato and cut into eighths; steam pieces until tender when pierced with a fork, about 15 minutes.
- Rice or mash pieces in a large bowl; set aside to cool for 15 minutes.
- Position rack in center of oven; preheat oven to 375°F. Lightly oil a large baking sheet with a little canola oil dabbed on a paper towel.
- Peel remaining potato and grate it through the large holes of a box grater. Squeeze out any excess moisture; add to riced or mashed potatoes.
- Stir in egg and egg white, oil, milk, chives and caraway seeds until fairly smooth.
- Add flour, baking powder and salt; stir with a wooden spoon until mixture forms a soft but sticky dough.
- Lightly flour a clean work surface and hands.
- Turn dough out onto floured surface and knead for 1 minute, adding additional flour in 1-tablespoon increments to keep dough from turning too sticky. Too much flour will turn the dough tough; it should remain a little tacky but workable.
- Shape dough into an 8-inch circle; flatten slightly, keeping loaf mounded at its center, and place on prepared baking sheet.
- Use a sharp knife to cut an 'X' in top of dough, cutting into dough about 1/2 inch. Bake until golden brown and firm to the touch, about 55 minutes.
- Cool for 1 hour on a wire rack before slicing and serving.
This recipe originally aired in the March 2008 issue of Heart of the Home.