There are great buttery mountains of mashed Yukon Golds, and then there are oven-roasted wedges with lime, dill and black pepper, or baked russets with their innards extracted and mashed with sour cream and chives, stuffed back into their jackets, topped with a little grated Parmesan and then toasted under the broiler until golden.
Then there are potatoes peeled, chopped in half, bathed in olive oil, salt and lemon, and baked with a little garlic. Fried potatoes are rather nice too. Baby potatoes seared in butter in the Instant Pot are tasty – and can anyone really take exception to a potato roasted in duck fat?
Oh dear. That sounds positively gluttonous. Potato historians claim that once European farmers reluctantly accepted the tuber, Europe entered into a new era of plenty, where potatoes formed an easy crop and served as inexpensive food for the poor. That’s the thing about the potato: it’s not flashy, but for solid, reliable honest-to-goodness worth it can’t be beaten…
Source: The Spectator. Read the full article here
Image: Credit The Spectator