[VIDEO] 5 Yummy Potato Recipes With A Malaysian Twist

From fries and wedges to mashed potatoes and fully-loaded baked potatoes, it's just such a versatile ingredient and oh-so-yummyyy.

You can use it to make a hearty main dish or a scrumptious side. And whether you're eating it on its own or jazzed up with extra ingredients, it's still so delicious. When it comes to potatoes, the possibilities are endless!

Ingredients & Materials:
- 2 U.S. Russet potatoes
- 1/4 cup butter (60 g), melted
- 1 teaspoon black pepper
- 1 tablespoon garlic powder
- 1 tablespoon paprika
- 1 teaspoon salt
- Wooden skewers

Method:
1. Preheat oven to 180°C.
2. Boil the U.S. Russet potatoes for three to five minutes to soften. Carefully remove them from the boiler and let cool slightly.
3. Stick skewer in U.S. Russet potato. Turn the skewer, and in a spiral motion, cut in the opposite direction from the turning skewered potato.
4. Fan out the potato swirls and brush with melted butter.
5. In a bowl, mix paprika, garlic powder, salt, and pepper. Coat the Twister U.S. potato with this seasoning mixture.
6. Cook in the oven for 30 minutes, turning to the other side halfway through.

Ingredients & Materials:
- 4 U.S. Russet potatoes
- 1 egg
- 1/4 cup plain flour
- 1/2 teaspoon garlic powder
- 1 and 1/4 teaspoons curry powder
- 1 teaspoon salt and pepper
- 2 tablespoons oil
- 1 large grater
- 1 muslin cloth

Method:
1. Wash, peel, and grate the U.S. Russet potatoes.
2. Use the muslin clothe to squeeze out liquid from the U.S Russet potatoes. Repeat three times.
3. In a bowl, add the grated U.S Russet potatoes, curry powder, garlic powder, and salt + pepper. Stir in the egg and mix well.
4. Heat oil in a frying pan to medium/high heat.
5. Slowly drop in the rosti mixture and cook for seven minutes on each side.
6. Cook until golden brown and crispy. Make sure the potato is cooked all the way through.
7. Garnish with parsley.

Ingredients:
- 2 U.S. Russet potatoes
- 1 serving of the topping of your choice, we chose beef rendang
- 1 chilli
- 1 teaspoon salt and pepper

Method:
1. Boil the U.S. Russet potatoes in hot water until a fork can easily pierce cleanly through. Let cool slightly.
2. Slice the U.S Russet potatoes down the middle, 3/4 of the way through.
3. Shape the U.S. Russet potatoes to give it more volume.
4. Top with the topping of your choice. Ours was beef rendang.
5. Garnish with cut chilli and chopped turmeric leaves. Serve.

Ingredients:
- 4 U.S. Russet potatoes
- 3 eggs for breading
- 1 egg yolk
- 1 teaspoon salt and pepper
- 2 tablespoons butter
- 1/2 teaspoon garlic powder
- 1 large onion
- 2 garlic cloves
- Panko breadcrumbs
- 1/2 cup all purpose flour
- 500g chicken, boiled and shredded
- 1/2 cup milk

Method:
1. Boil the U.S. Russet potatoes in hot water until a fork can easily pierce cleanly through. Drain water from pot.
2. In a bowl, add the U.S. Russet potatoes and butter. Mash.
3. In a pan, stir fry boiled and shredded chicken with onions, garlic powder, salt, and pepper.
4. Add all purpose flour and cook for two minutes.
5. Add milk and let cook until mixture dries up. Set aside to cool.
6. Add cooked mixture to the mashed potatoes. Add egg yolk and mix together.
7. Roll into balls to form croquettes.
8. Bread the croquettes by dipping each one into flour, egg, and panko, in that order.
9. Heat oil to medium/high. Fry the croquettes until golden brown.
10. Pat off excess oil with a paper towel and serve.

Ingredients:
- 4 U.S. Russet potatoes
- 2 medium onions (pounded)
- 2 garlic cloves (pounded)
- 2 tablespoons oyster sauce
- 3 tablespoons chilli paste
- 1 teaspoon salt and pepper
- Water (gauge accordingly)

Method:
1. Slice U.S. Russet potatoes thinly with a mandolin.
2. Heat oil in a pan (medium heat). Add in the potato slices one by one to avoid them sticking.
3. Fry till golden brown, remove from heat, and let cool/drain on a paper towel.
4. In another pan, add onion and garlic. Saute till cooked.
5. Add the chilli paste and saute on low heat until cooked, then add salt and oyster sauce.
6. If the mixture is too thick, add some water and stir.
7. Let sambal cool before pouring it over the potato chips. Mix until combined.

U.S. potato growers draw from generations of in-the-field experience to cultivate a premium product for consumers all over the world. In addition, favourable soil, ideal growing conditions, plentiful water, and an industry committed both to advancing research and technology are some of the reasons why U.S. potatoes display a level of quality, consistency, and variety that none can match.

Potatoes provide the carbohydrates, potassium, and energy you need to perform your best. It has no cholesterol, no fat, and only 110 calories.

Check out the nutritional information about potatoes below:

Click here for more information on U.S. Potatoes.