The Very Versatile Spud
On the eve of International Potato Day, I thought I’d pay a little homage to our humble but forever enduring favorite veg… the SPUD.
There are just so many ways to cook these THINGS!
And I must admit that I love each and every one!
Favorite potato dish number one…
Well, the FRY of course.
Made the French way where you soak in cold water, pat dry and fry once to cook the inside and cook again at a higher temperature to crisp the outside.
Serve with homemade ketchup for a real treat!
Followed up by the ever popular CHIP.
Thinly sliced, oven baked and served with a rich and spicy onion dip for…well, for dipping!
Let us count the ways to whip our spuds.
This is by far my favorite.
Pommes De Terre Chantilly made with butter, cream, butter and did I mention cream?
I can’t imagine a Sunday egg breakfast that doesn’t include a fried spud.
This skillet dish incorporates every THING you want in one pan.
Then there is the potato as the STAR of the dish like the one in my version of the Spanish Tortilla Espanola.
Salads With Roasted Potatoes
And what about roasting these THINGS and using them in salads?
Does it get better than a Niçoise Salad or my Roasted Veggie Winter Salad with Meyer Lemon-Basil Vinaigrette?
Super Sweet Spuds are taking their place on the SPUD Stage.
My Hasselback sweet potatoes are the perfect way to incorporate these into your menu.
Or you might try whipping up the sweet potato and using it as a topping on your Shepard’s Pie.
How To Fry A Fry
Oh, I really can’t decide which way to serve my spud.
Oh, yes, I can.
Watch here to learn ANOTHER way to get the crispiest FRY ever!!
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