When you think of canned foods, corn or beans might be what springs to mind. But, the canned food aisle is huge, and we were wondering what we might be missing out on. That's why when Tasting Table had a chance to sit down with celebrity chef and restaurateur Antonia Lofaso at the 2023 New York Food and Wine Fest, we knew we had to ask: what's the most underrated canned food item?
Believe it or not, Lofaso said canned potatoes. She first discovered them when a friend of hers included them in an egg dish. When Lofaso asked how she got the potatoes to cook so perfectly, her friend sheepishly admitted they came from a can. Lofaso has been a big fan ever since. She explained, "They're perfectly cooked, there is no water on them, they're perfectly seasoned, and they mix in so well." She went on to add, "You can fry them right out of the can. They're so good."
Read more: 17 Types Of Potatoes And When To Use Them
How To Use Canned Potatoes
Canned potatoes are partially cooked before being stored in water. You can buy them whole, sliced, or diced, which makes them nice and versatile. Canned potatoes are going to be a little softer than raw potatoes since they've been soaking in the canning water, but that will often work in their favor.
Antonia Lofaso likes to use canned potatoes when she's making breakfast tacos with chorizo and eggs. The convenience of having them on hand is great, but the texture and flavor also work really well with the dish. There are lots of recipes to choose from, though. If you're looking to add some body to a soup or stew, canned potatoes are an excellent choice. Importantly, they won't lose their texture or fall apart in the soup.
Canned potatoes are as easy to use as a raw potato. If you want them crispier, dry them off with a paper towel before cooking. Use them in mashed potatoes, potato salad, or as a side dish. You can get great results by frying them in a skillet. All you have to do is open the can, drain the liquid, toss the potatoes in some seasoning, and throw them on the stove.
Read the original article on Tasting Table.