Potatoes at Every Meal

Cooking How-To, How-To
on June 25, 2011
Potato
Mark Boughton Photography / styling by Teresa Blackburn
http://pgoarelish2.files.wordpress.com/2011/06/13337_mashed_potatos_celer.jpg?w=150

One potato. Two potato. Three potato. A little higher…say somewhere around 50 billion pounds of potatoes? Why? Because that’s approximately how many are produced each year in the U.S. alone. In fact, potatoes are the world’s fourth largest food crop and have been a diet staple for centuries—and with good reason. They can be eaten with every meal and seasoned to side just about any dish.

  • Breakfast: Start your day off right by siding a traditional meal of scrambled eggs and bacon with a serving of simple herbed roasted potatoes. All you’ve got to do is cut small and round red potatoes into quarters and then toss them in a large roasting pan with olive oil, garlic, sea salt, cracked black pepper, and fresh garden herbs. Leave the jackets on—potato skins are filled with fiber and give added texture.
  • Lunch: Treat yourself to a loaded baked potato packed with everything from vegetarian chili to fresh veggies to leftover barbecue. Start by picking out a big and brown russet potato that is firm, has smooth skin, a uniform color and is free of sprouts. To ensure a crispy skin and soft interior, brush with oil and sprinkle with kosher salt before baking; pierce the skin for pressure release and do not wrap in aluminum foil (doing this will cause your potato to steam rather than bake). Once it’s out of the oven, load it up and dig in.
  • Dinner: You can’t go wrong with mashed potatoes as a dinner side, and the boxed versions can’t hold a candle to the fluffy goodness of homemade. Slice and dice Yukon Golds, then bring them to a boil until they fall apart when poked. Again, you may leave the skin on for extra fiber, but some people prefer the smooth taste of peeled. Mash the potatoes with either milk or cream and add butter, salt, black pepper, herbs, garlic, or almost any cheese for additional flavor.

—By Emily Arno

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