Friday, June 7, 2019

THE HUMBLE POTATO

My grandparents were farmers, and I remember driving out with my Grandma to an open field of mounds where an acre of potatoes grew. I don't remember thinking potatoes at my Grandma's were remarkable, although I must have eaten a kilogram of her delicious mashed potatoes every holiday. But I do remember growing some in my backyard when the spring conditions proved too much for the leftovers in the basement, and, not wanting to make waste, planted hills and found the potatoes much more delicious the second time around!

This week I found myself reading the bag of newly marketed Quebec potatoes. It caught my attention that you could "roast them in a crockpot". So, although I still think it's weird to buy groceries in Walmart, and I had to put back the red potatoes with more iron and vitamins in order to try this experiment.

I washed 8 similar sized potatoes, and set the crockpot to low. The instructions said it would take 5-6 hours, which would be perfect for an afternoon snack. At lunch, I took a peek, and the sensation was a little unappealing (no pun intended). It was less of a smell, and more of a feeling of potatoes in a sauna. Thankfully, though, that process did indeed produce perfectly roasted thin skinned potatoes. A drizzle of extra-version olive oil and some crumbled feta made for a very popular mama bear!

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