I have to say that the majority of main meals in our house include the humble potato. But when you sit and think about the potato it is not as humble as it makes itself out to be. When we were children no meal was complete without either roast, boiled or mashed potatoes. It was a rare occasion that chips appeared on the menu and my Mum fried her chips in a frying pan in shallow fat, they were rationed and we probably had around ten chips each! As times have changed so have eating habits and now many people favour pasta or rice rather than the potato. I agree that pasta and rice make a welcome change from potato but give me a nice crispy roastie any time.
I dont know what you think but I always think that the variety of potato that you buy is important , I favour the red skinned potato, Desiree if they are available. A lot of supermarkets are stocking the Albert Bartlett Rooster potatoes and they are superb for creaming. Only recently I cooked a pot of Roosters leaving the peel on them, when they were boiled I rolled them in garlic butter and they were delicious. The packs of salad potatoes can work out as good value, they have no waste attached to them, they can be boiled in their skins and served with practically any meal. I have found through experience that buying the large jacket potatoes can be an expensive job! I would rather buy a normal 2.5kg bag and then pick out the bigger ones to bake. Jacket potatoes are a meal in themselves, just choose one of many toppings and then add a side salad, it couldn't be easier.
Our favourite way to enjoy potatoes is unfortunately very high in fat and calories. I peel and cut enough potatoes for two portions and then boil them in lightly salted water. At the same time I peel and chop an onion and lightly caramelise it, until the onion is golden in colour. When the potatoes are boiled then drain them well and mash them, adding butter, pepper and a drop of milk to make them creamy and tasty. Then stir the caramelised onion into the creamy mashed potato and place it in an ovenproof dish. Grate some tasty cheddar cheese and sprinkle it over the top of the potato mixture. Place the dish into a preheated oven (180c) and cook until the cheese on the top starts to turn brown and bubble. This dish can be served with many things, it is exceptionally tasty and filling.
Bread is always reffered to as the Staff of Life, but I am sure that potatoes must come a close second. A starchy carbohydrate that is rich in fibre, vitamins and minerals.
Advantages: The taste of home grown spuds is worth all of the effort Disadvantages: A bit more effor required than collecting them from the supermarket
yorkie2 09.06.2001 ·
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Review of Potatoes
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