Globavores: Potatoes

Wednesday, November 07, 2012

We look at the ever versatile potato on this week’s installment of our series Globavores: Food Travels Since 1492! We’ll speak with food historian Andrew Smith and chef Maricel Presilla, author of Gran Cocina Latina  about the potato’s origins, how it traveled around the world to become a staple, and some of the world’s favorite ways to prepare potatoes.

Share your favorite potato recipe!













Find out where all the potatoes shipped into the Hunts Point market in New York City come from this time of year (courtesy of The New York World).


Maricel Presilla and Andrew Smith
News, weather, Radiolab, Brian Lehrer and more.
Get the best of WNYC in your inbox, every morning.

Comments [5]

Charity Robey

Maricel's recipe for Dominican Sancocho in Gran Cocina Latina uses sweet potatoes as the backbone of a rich chicken stew. The potatoes thicken the stew and give it wonderful sweet notes. A Dominican friend of mine says his mom serves Sancocho on New Year's Day every year.

Nov. 07 2012 01:48 PM
Donna Gelb

Culinary Historians of New York will present a program by Maricel Presilla on her personal journey through Latin American cooking on Wednesday, May 14, 2012 at 6:30 p.m. at Park Avenue United Methodist Church, 106 East 86th Street, New York, NY 10028. A sampling of dishes from her new book, Gran Cocina Latina: the Food of Latin America, will be served. Tickets $40 at For more information:

Nov. 07 2012 01:32 PM

Whenever I roast a chicken or make meatloaf I put quartered potatoes around during the cooking. I love the way cooking in the pan juices makes them crispy outside with a soft inside.

Nov. 07 2012 12:59 PM
dan from manhattan

Potato vodka is surely still made! Chopin is one of the best vodkas you can get!

Nov. 07 2012 12:54 PM
Lisa from Mass

The Macrobiotic Diet recommends that you do not eat night shade foods because they cause cancer.

Do you know anything about this?



Nov. 07 2012 12:50 PM

Leave a Comment

Register for your own account so you can vote on comments, save your favorites, and more. Learn more.
Please stay on topic, be civil, and be brief.
Email addresses are never displayed, but they are required to confirm your comments. Names are displayed with all comments. We reserve the right to edit any comments posted on this site. Please read the Comment Guidelines before posting. By leaving a comment, you agree to New York Public Radio's Privacy Policy and Terms Of Use.