by Helen Siegel & Karen Gillingham
Potatoes are easy. All they ask for is fat and salt to make the transition from homely spud to addictive food thing: think snappy potato chips; matchstick thin, well-salted French fires; and tender-on-the-inside, browned-on-the-outside potato pancakes. For those who need more motivation to get to know America’s most popular vegetable better, let’s not forget how handy a potato is in the kitchen. It can add heft and earthy character to stews, vegetable sups, and meat pies, can be mashed into delectable dumplings, and can even be the secret ingredient in a special chocolate cake. You can never have too many recipes for potatoes. So whether you’re looking to shore up your spud intelligence with basics such as the very best mashed, baked, or fired; or you’re wondering what to do with those adorable new fingerlings you’ve spied at the farmers market; or you need some fresh new salad ideas for t his season’s cookout, the answer lies within. Dig in and enjoy!
