(via Potatoes: A Country Garden Cookbook, by Maggie Waldron with photo by Deborah Jones)
Last week, much to my surprise, I learned that the Federal Government is, depending on which article I read, banning or limiting the use of potatoes in school lunches because they weren't all that healthy. Plus, WIC recipients can no longer use their Federal funds to purchase potatoes. Apparently, those who are in favor of removing or curtailing the potato as a food choice believe that children will choose veggies that are better for them...veggies such as leafy greens, salads, green beans, etc. Hmmm.
Not more than a month ago, I read some nutritional studies which showed that potatoes help to lower blood pressure. They are high in potassium (higher than a banana) and are a good source of antioxidants due to the Vitamin B and Vitamin C content. They also are a good source of minerals.
Without getting into all of the politics of this decision, I have to say that there's more than one way to cook potatoes and Tater Tots and French fries don't have an exclusive on the market, although I do like my French fries on occasion!
This past weekend, I chose sides in this war, both in my menu and with my money.
We had eggs and hash browns on Saturday for brunch, ham, sweet potatoes and green beans for dinner and scalloped potatoes and ham for dinner on Sunday.
I bought two large bags of potatoes...my favorite Yukon gold variety. Just showing my support (my brother, who lives in Idaho, is going to grin about this!).
We eat a lot of potatoes around our house!
Years ago, I was putting together a dinner and forgot to put my rosemary potatoes into the oven at the appointed time. The rest of the meal was going to be ready in about 40 minutes and my recipe called for roasting the spuds for about an hour and half.
So, I came up with a quick and healthy way to cook potatoes when I'm in a hurry...I call them Carol's "broasted" potatoes. (Broasted would be a combo of braised and roasted.)
You need a heavy duty skillet with a cover, some olive oil, chicken or beef broth, potatoes such as red skinned or Yukon golds, salt, pepper and seasonings of your choice. I vary these, depending on what the main dish would be. With beef broth, I often choose parsley and paprika and with chicken broth, I will use dill and mustard (I prefer a prepared Dijon, but you can also use dry); garlic and rosemary are also favorites. I peel and then dice the potatoes into 1/2" cubes and place them in a skillet with a small amount of olive oil. (I am not a measurer, whether it comes to scrapbooking or cooking.) I set the burner on med-high. The potatoes get stirred until they are lightly coated with oil, then I add about a half cup of broth and stir again. I add seasonings to taste, wait for the broth to start boiling, then lower the heat on my stove burner to low and cover the skillet. I'll check the potatoes in about 8-10 minutes...I'll stir and add a "glug" or so of broth. Cover the potatoes again and cook until they are soft, about 20-30 minutes total cooking time.
These potatoes are a family and company favorite and I find myself making them over and over again.
If you are a potato eater, what's your favorite way to enjoy a spud?