Potatoes have long been a victim of derision and debate and to dispel the myth surrounding this wholesome vegetable is a worthy cause. Pigging out on fries and chips is not recommended but a well cooked potato rounds off a meal perfectly. There are so many different ways to turn this versatile tuber into a great side dish. Potato gratins, baked potatoes, mashed potatoes and herb roasted potatoes are some of my favorites. An 8oz potato ( baked or boiled) has only a 100 calories and is a great source of potassium and vitamin C.Recipe for Herb Roasted Potatoes:
An assortment of Yukon Gold, fingerling, red skinned, Peruvian purple, Russet potatoes
Extra virgin olive oil
sea salt
fresh ground pepper
cloves of garlic cut into chunks
fresh Rosemary - take the leaves off the stems
Cut the potatoes to a uniform size and toss with the remaining ingredients. Roast in a preheated oven at 375°F for 15- 20 minute or until cooked.
Any kind of potato is great for quick fixes -I always have them in my pantry. The trick to keeping them fresh is to make sure they are in a cool, dry, well ventilated place. Do not refrigerate them as it converts the starch in the potatoes to sugar. Whether you throw them under a roast chicken, fill them into samosas and Pierogis or in a fit of inspiration cook up a batch of Vichyssoise it is the ultimate comfort food.
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