The Humble Spud

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Issue # 147 - December/January 1995

NATURAL KITCHEN

MOTHER'S KITCHEN

By Anne Vassal

When we were stuck on a farm in the north country during a harsh winter, our choices for dinner on occasion were potatoes, potatoes, and more potatoes. Since our homegrown root vegetables kept most of the winter in the root cellar, they were a dependable staple to count on when we were snowed in with the nearest town 5 miles away. Sometimes on a winter morning we'd visit our relatives' farm, where, if we arrived early enough, we could catch the delicious smell of my brother-in-law's famous fried potatoes cooking in a cast-iron skillet over a wood burning stove. No need for fried eggs and toast, a plate of potatoes was all I needed. Let's face it, those plain of spuds are good, cheap, and filling.

Humble—yes, but delicious and nutritious. A plump baked potato contains complex carbohydrates, 5 grams of protein, 1 gram of fat (without added butter), vitamin C, and fiber (if you eat the skin). Potatoes need not be a high sodium, high fat food if you prepare them yourself. It all depends on preparation and toppings.

A BAD RAP Potatoes need not be a high-fat, high-sodium food if you just prepare them yourself.

Varieties

New potatoes Any potatoes that are just harvested have a high moisture and sugar content so they have a sweeter flavor if they're cooked within a few weeks' time.

Long Russets: Hard brown skin and starchy, fluffy interior. The leading variety grown is the Russet Burbank (or the Idaho baking potato). Good for baked, French fried, or mashed potatoes, depending upon the type of russet you use.

Long Whites: Firm, thin-skinned, and waxy, they hold together well and are best for boiling, soups, salads, and casseroles.

Round Reds: Smooth, firm-skinned and waxy, they're excellent for steaming or boiling. The small Red La Soda or Red Pontiac are most commonly sold "new."

Round Whites: They can be used like Long Whites or Round Reds, but they're smaller in size and are either oval or round. The smaller round reds or whites can be steamed and used in salads whole.

Yukon Gold: They are the size of along white with a gold-colored flesh and sweeter flavor.

Purple potatoes: Purple skin with a bluish flesh, tasting like a Long White.

Yellow Finnish: Color, texture, and taste of Yukon Gold but usually smaller.

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