Food: In Praise of Potatoes

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In Praise of Potatoes
Monday, September 26, 2005

I have to admit it. I'm a starch-oholic. I wouldn't last a day on the Atkin's diet, and I'll take pasta over steak any day. But the centerpiece of my love is the wonderful yet unassuming potato.

I think the thing I like best about the potato is its versatility in terms of both the ways you can prepare them and the flavors you can add to them to enhance their flavor. They complement most foods nicely, but they're also hearty enough to be a meal on their own.

Even though I like just about every kind of potato, my greatest weakness is the fry. When given a potato option at a restaurant, I usually choose the fries. I'm a big fan of fast food fried, especially from McDonalds, and I actually prefer over French fries at fancier places. I'm no potato snob; I go for what tastes best. Another favorite is curly cries, especially the ones from Arby's. While the curly shape is definitely fun and it adds an interesting texture when eating them, it's really the seasoning that makes a curly fry.

A variation on fried potatoes that I've also always loved is something my mom always called pan-fried potatoes, but I believe they're more commonly known as American fries. Basically, you peel a potato, cut it into slices perhaps a quarter of an inch thick, and fry the slices in shortening until they're soft, or as brown and crispy as you want them. Certainly, not the healthiest of side dishes, especially since my mom would usually serve them with some sort of fried meat, but they're the very definition of comfort food to me.

Certainly a healthier way to eat potatoes is to serve them baked. As long as you leave off all the potential toppings! But even fast food restaurants like Wendy's are offering baked potatoes as a potato option. And of course, you can eat the whole thing. I've always been told that you should eat the skin because that's where all the nutrients are, but I don't think about that. I just find the skin a delicious part of the total baked potato package.

For many years, I stayed away from the casserole style of potato, like potatoes au gratin. But then one day I tried some at a buffet-style meal, and I was hooked. I go for the boxed mixes, and I enjoy the mix of potatoes and creamy cheese sauce.

And of course I would be remiss if I left out the mother of all potato side dishes-mashed potatoes. My mom always made them from scratch, so I've been spoiled for life. For a long time, I couldn't stand to eat even a spoonful of instant potatoes. But my tastes have matured, and probably more importantly, I've found the wonders of instant mashed potatoes mixed with other flavors like cheese or garlic.

The next time you're asked what type of potato you'd like with your dinner, either at home or in a restaurant, consider your multitude of choices and praise the humble potato.

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