Saturday, October 2, 2021



The family that eats together, stays together. 

Our Potato Flat Bread is a must-try!  

One year and seven months into this pandemic, we definitely stayed together, practiced safety protocols and only leave the house when absolutely necessary. Eating home cooked food has become a special bonding for the family.  Our eldest already started her kitchen journey, with her dad as her mentor in preparing healthy dishes.  My contributions to our daily meals are the fresh harvests of a variety of vegetables I grow in our backyard garden.  

If there is one vegetable that we consume on a regular basis, it is our favorite - the humble potato. Potatoes are packed with nutrients that we need as a family.  Potatoes with skin contain these amazing nutrients per 148-gram serving:

Potatoes are cholesterol, sodium and fat free. Vitamin C is essential to support the immune system, while potassium is necessary for the heart, brain, and muscles to function normally. Potatoes have more potassium than a banana, too.  

There are numerous ways to cook potatoes. You can fry, bake, mash, boil, roast, or bake them. There are thousands of potato recipes, enough to try one new recipe a day since day 1 of the pandemic. I assure you, 19 months or 578 days after, you still would not have repeated a dish!   

Its versatility is incomparable. This I have known for many years now, but it is just recently that I discovered U.S. DEHYDRATED POTATOES.  

What are dehydrated potatoes?  

U.S. dehydrated potatoes are made from potatoes grown and harvested in the U.S. and processed under stringent standards of the U.S. Department of Agriculture to retain consistency, quality and ensure food safety. Typically, they are made from creamy white-fleshed Russet potatoes.  

Why I love U.S. dehydrated potatoes

1. U.S. dehydrated potatoes are made from real potatoes, with the water removed. The texture and flavor of fresh natural potatoes are retained after rehydration.

2. With the pandemic and everyone busy with the work-from-home set-up, it provides the convenience our family needs. It saves us the time from washing, peeling and boiling. It has a long shelf life, believe it or not, you can stock it for up to two years. And it does not occupy a large space in the kitchen. 

3. It fits our budget. One kilo rehydrates to as much as five kilos.  

4. It is versatile. You can use it for creamier soups, sauces and stews. You can use it in breads, cakes, pastries and even native delicacies. 

5. Most important of all, because they are made from real potatoes, they retain almost as much the same nutrients as fresh potatoes.  

Flat Bread using U.S. dehydrated potatoes  

We love flat bread. Making it is an enjoyable bonding activity with my daughter who loves to cook. We pair it with homemade tomato-garlic sauce or plain cream cheese.  

We also enjoy flat bread as a complete meal. Instead of rice, we consume flat bread with delectable dishes.   

In this article, I will share with you our recipe for making POTATO FLAT BREAD using U.S. dehydrated standard potato flakes – with the perfect partner!  

Potato Flat Bread with Garlic Shrimp in Olive Oil

8 pieces shrimp 
4 cloves garlic, minced 
2 tablespoons olive oil 
1 cup flour 
1 cup mashed potato  

Ingredients for rehydrating dehydrated potato:  
500 grams U.S. standard potato flakes 
700 ml milk 
200 grams butter 
16 grams salt 
2,000 ml water  

the ingredients for the rehydrated potatoes make an average of 35 pieces of potato flat bread.    

1. Rehydrate the potato flakes by combining water, salt and butter. Heat to a boil. Remove from heat. Add cold milk, gently stir in potato flakes. DO NOT WHIP. 

2. Place 1 cup of flour and 1 cup rehydrated potato into a mixing bowl. Using your hands, start bringing the ingredients together until you form a dough. Let it rest for 15 minutes.

The dough will be soft but should not be too sticky. It should not be dry. Sometimes your dough might need more flour. But try adding it only when it’s way too sticky to work with.  

3. Prepare the shrimps. Wash, peel and devein.   

4. In a pan, heat olive oil. Sauté the garlic. Put the shrimp. Season with salt and pepper. Set aside.  

5. Back to the dough. Cut into 8 pieces. Form into round shape.

6.     Flatten out thin.

7. Cook on medium to high heat on a dry frying pan for about 2 minutes (1 minute per side) or until done.

8. Serve the potato flat bread while still warm with the garlic shrimp in olive oil. 


The potato flat bread is very versatile.  You can serve it with a main dish like what I did, or enjoy it with your favorite dips for “merienda”.  You can even do quesadilla, burrito, or veggie wrap! 

For more information on U.S. potato products and other mouth-watering and healthy potato recipes, visit Potatoes USA - Philippines at:  Website, Facebook and Instagram.

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