When asked to name my favorite food, I usually say pasta, which is not very specific but is very true. If I was forced to choose something other than pasta, I’d probably go with potatoes (or cheese, but that’s another post). They’re diverse, versatile, delicious, filling and available year round. Clearly, I’m not alone in my love:
A New York Times piece by Clotilde Hryshko discussed potato planting and the numerous varieties available.
This Mark Bittman column reminds us not to blame potatoes for processed foods like Pringles. Potatoes have plenty of positive nutritional attributes.
Also on The Kitchn, the answer to the question “What’s the best way to freeze potatoes?” Unfortunately, there aren’t many responses in the comments yet.
In an piece about unexpected uses for a microwave, Huffington Post featured instructions for making potato chips. As per usual, I haven’t tried this one yet either, but it’s definitely intriguing. I’ve never considered making chips because I’m scared of deep frying, but this is definitely a possibility. Please let me know if you try it!
Spicy Potato Soup (It All Changes)
Vegan (or not!) Cream of Potato Soup (Joy the Baker)
Cowboy Potato Chowder (Tasty Kitchen)
Chipotle BLT Sweet Potato Skins (Little Bitty Bakes)
Hasselback Sweet Potatoes with Rosemary and Garlic (Serious Eats)
Potato Chip Torta (Serious Eats)
Kugelis – Potato Casserole (Serious Eats)
Potatoes With Crème Fraiche And Caviar (Food Republic)
Sweet Potato Gnocchi (Food Republic)
Potato Salad With Horseradish Recipe (Food Republic)
Sweet Potato and Black Bean Tacos with Swiss Chard Pesto (Closet Cooking)
Homemade Sweet Potato Chips (Well Preserved)
Potato Gratin (Well Preserved)
Moroccan Potato, Carrot, and Cabbage Tagine (Boston Globe)
Chow had a collection of winter root vegetable recipes, including Boxty (Irish Potato Pancake), Red Flannel Hash, Dilled Potato Gratin, Sweet Potato Pancakes, and Coho Salmon with Sweet Potato Salad and Cinnamon Sauce