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Tag Archives: Potatoes

Potatoes Redux

13 Monday Jul 2015

Posted by WS50 in Food

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Julie Seyler, Potatoes

POtato displayBY JULIE SEYLER

On April 20, 2013, Lo and I made plans to buy a variety of potatoes and cook them and write about them. We did.

I just came across the pictures I took that day (April 20, 2013), attempting to capture the lushness of the color, the pleasure in the arrangement, the curiosity about the taste.

We paired them with sprigs of fresh rosemary:

purple potatoes and rosemary

and garlic chives:

Chive potatoes garlic chives 1

Glazed them with olive oil, roasted them for two hours at 400 degrees, and returned to glistening pans of roasted red, purple and white potatoes.
Potatoes cooked 2 Yummy.

It only took about 4 days for Lo, Steve and me to consume all 25 potatoes.

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From “Red-Hot Tamales” to Hot (Purple) Potatoes

09 Thursday May 2013

Posted by Lois DeSocio in Food

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Fingerlings, Food, Garlic Chives, Lois DeSocio, Magic Molly, Potatoes, Purple Majesty, Red Thumb, The Write Side of 50, Yellow Fin

potatoes prepared for oven

BY LOIS DESOCIO

Used to be that a Saturday afternoon meant combing the stores (pre-mall), with girlfriends, for a cool “outfit” for Saturday night. Once home with the goods, hours were spent spicing up – bejeweling. There was the dive into the closet, and the tossing out of: the perfect pair of shoes. The dressing-up with earrings, bracelets (headbands!) – all part of the prep.

We would then head for the bar. Our mission: Find crowds of men. Get free drinks.

But now, since those “salad days,” are forever crunched and eternally stored in my hippocampus, I’ve learned that the middle-aged me can be just as besotted by the shopping for and the spicing up and the bejeweling of – potatoes. Especially the purple ones. Aside from fries and chips (usually eaten in the wee hours and shoved in three or more at a time), I’ve not paid much attention to what you can do to a potato.

According to the International Potato Center, there are over four thousand different kinds of potatoes, and potatoes are the third most important food crop in the world.

So Julie and I recently spent a whole Saturday afternoon playing with five different kinds of potatoes that she picked up at the farmers’ market in the city. They had cool names: Purple Majesty, Magic Molly, Red Thumb, and Yellow Fin.

Hours were spent spicing up – bejeweling. There was the dive into my kitchen cabinets, and the tossing out of: the perfect roasting pan and cupcake tins. The dressing-up with olive oil, rosemary (garlic chives!) – all part of the prep.

We then put them in the oven. Our mission: Eat them. Have a martini.

So here are our potatoes – all hot, spiced, bejeweled, and accompanied by some prices, and our two-cents:

Purple Majesty – Flavorful. The taste bounces all over your mouth:
purple majesty 2

Fingerlings – Bland. Not finger-licking:

baked fingerlings

Magic Molly – Purple. But not majestic, like its cousin. (Plus they were $3/lb. Purple Majesty a bargain at $1.50/lb.):

Molly magic potatoes 1

Red Thumb – Delectable. Tastes like earth. 
Accompanied below by Yellow Fin – Potato(y). Would make a good chip:

Red thimb and yellow finn potatoes

Cool what you can do to a potato:
contemplating potatoes copy copy

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