Fry 'em up in a pan.
(Photo: Danny Kim. Illustrations by John Burgoyne.)
Monday, January 23, 2012
Wednesday, January 4, 2012
Tuesday, January 3, 2012
Tuesday, November 22, 2011
Friday, October 28, 2011
Chaotic Andean potato diversity program
Going on for millennia:
Credit: Eitan Abramovich / AFP / Getty Images
"The result was chaotic diversity. Potatoes in one village at one altitude could look wildly unlike those a few miles away in another village at another altitude."And chuño, the dried potato that fueled conquering Inca armies:
Friday, October 14, 2011
Tuesday, October 4, 2011
Compassionate conservatives in action
Hoosier Potato Farmers Singlehandedly Produce And Donate Enough For 1/10th Of Those Needing U.S. Safety Net
file: Journal Gazette
Wednesday, September 28, 2011
Bittman blogs basted potatoes
What could be simpler or more perfect?
Credit: Kerri Conan
Perfect for Yukon golds: Turn the oven to 400dg, using the convection roast setting if you’ve got one. Pour a thin film of olive oil into a rimmed baking sheet and sprinkle liberally with sea salt. Trim about 1 pound of potatoes, remove any icky spots, and cut them in half crosswise. Once the potatoes are in the pan, rub them all over in the oil, and put them cut side down. Roast, brushing with the salted oil every 15 minutes or so, until they release easily, 30 to 60 minutes, depending on their size.
Perfect for Yukon golds: Turn the oven to 400dg, using the convection roast setting if you’ve got one. Pour a thin film of olive oil into a rimmed baking sheet and sprinkle liberally with sea salt. Trim about 1 pound of potatoes, remove any icky spots, and cut them in half crosswise. Once the potatoes are in the pan, rub them all over in the oil, and put them cut side down. Roast, brushing with the salted oil every 15 minutes or so, until they release easily, 30 to 60 minutes, depending on their size.
Tuesday, September 27, 2011
Monday, September 19, 2011
"Just like Magritte's picture of a pipe, a potato is not just a potato," says Romain Cools, head of Belgapom, the Belgian potato trade body. "You cannot compare bintje with other varieties."
The bintje, as you probably already know, is the world's most widely grown potato cultivar. But size, as it turns out, does indeed matter and demand for the smaller shorter bintje is... well, down.
Sunday, August 7, 2011
Saturday, July 30, 2011
Tuesday, July 12, 2011
"We make potato cakes, latkes, garlic roasted red potatoes and we've seen no push-back whatsoever"
"Experts defend bashed potato"
Mashed potatoes might make the ideal modified carbo-loading pre-event meal for some athletes.
Mashed potatoes might make the ideal modified carbo-loading pre-event meal for some athletes.
Saturday, May 21, 2011
Tuesday, April 12, 2011
"Potato's in the Paddy Wagon"
"One night mama went to fetch herself a sweet potato fell down the cellar stairs,
Stork dropped in while she was on the floor, so my sister was born down there.
Daddy said this one will be nothing but a misery, never will be worth a damn..
But mama just loved her little sweet potato baby, with a face like a parboiled yam."
Stork dropped in while she was on the floor, so my sister was born down there.
Daddy said this one will be nothing but a misery, never will be worth a damn..
But mama just loved her little sweet potato baby, with a face like a parboiled yam."
Friday, April 8, 2011
Welcome, smart and funny commenters from a blog, the name of which, we dare not mention!
But, okay, "guns" is in the title. That's right: GUNS!!
Have a look around, make yourselves at home, leave your misguidedly liberal calling card if you like, and, HERE, have a taste of potato-y/pasta goodness.
Have a look around, make yourselves at home, leave your misguidedly liberal calling card if you like, and, HERE, have a taste of potato-y/pasta goodness.
Saturday, April 2, 2011
Thursday, March 31, 2011
Wednesday, March 9, 2011
The real deal.
Last night, I had the experiential pleasure of this delightful little Lithuanian dish.
Un-beet-lieve-ably divine!
Tuesday, February 22, 2011
"One of the varieties that will be stored in Svalbard is known as the 'bride's potato'"
Its unusual name, it is said, dates back to Incan times, when a bride was expected to peel this potato in order to display that she had the necessary skills to be a good wife.
Peruvian potato samples stored in Svalbard.
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