Peel and Eat Potatoes-Peelin’ with Jane

Peel This

The Cookery welcomes Austin’s Jane Manaster back this week to challenge us with a post on peeling potatoes.

Peelin’ with Jane:

Remember when potatoes were a staple? At 50 – 99 cents a pound, and with pasta and rice down in price, they are almost a luxury.  When a visit to the supermarket coincided with a markdown to make space for a new delivery, I took home a large sack at 20 cents a pound. Try some of these variations, assuming one pound of potatoes per recipe . . . the amount you actually cook.

Measurements are approximate – trust your judgment! Don’t be too sparing with the salt and pepper.

1. Baked Bake the larger ones; the microwave isn’t as good but it takes one tenth the time.

2.  Mashed Peel, boil, mash with butter and ¼ cup of milk, crush in garlic (optional); beat in a raw egg to change the texture and make them party fare.

3. Boiled Peel, cut the larger ones in half so they all cook in the same time. Strain. Serve with raw chopped onion and olive oil. Eat alongside canned sardines … an unexpected taste treat!

4. Potato salad Peel, boil, strain. Cut in 1” pieces. While still warm, spoon over 3 Tbs. vegetable oil; 1 Tbs. vinegar; 2 Tbs. chopped onion. When cold, correct the amount of oil and vinegar, stir well, season, add chopped parsley if you have some handy. No mayonnaise!

5. Pseudo-sautéed Peel. Slice very thin. Cook in a little water in the microwave for two minutes. Strain.  Spray baking sheet with cooking spray or grease with oil. Spread potatoes, spray again and season well. Bake at 425-450 till crisp. Sprinkle a little rosemary before baking (optional).

6. Cottage pie Peel, boil, mash, add a knob of butter, salt and pepper. Saute l lb. ground beef, add ¼ chopped onion, 2 Tbs. Worcester (or similar) sauce; salt; 1 Tbs. flour; ½ c. water. Mix well. In a casserole dish, spread the meat, top with the mashed potatoes. Heat until it’s time for dinner. (Note – cottage pie is ground beef and shepherd’s pie is ground lamb).

N.B. – The peel, along with an onion, and the vegetable stalks makes a good soup stock .

© 2009 Jane Manaster. All Rights Reserved.


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