Friday, March 13, 2009

Foodie Friday: Spud Lover's Delight

Several weeks ago, I included Tomie dePaola's Jamie O'Rourke and the Big Potato on a Foodie Friday. It bears mentioning again with St. Patty's Day just around the corner, and it set me to thinking about other potato based books I know. Here are a few:
Potatoes, Potatoes is a great little antiwar picture book for preschool through third grade by Anita Lobel

The Greatest Potatoes is a fun historical fiction picture book written by Penelope Stowell and illustrated by Sharon Watts for that same age group.

For eight to twelve year olds, I highly recommend Patricia Reilly Giff's Nory Ryan's Song which deals with the potato famine in Ireland in the mid 1800's.
I'm no Martha Stewart, and certainly no one should be taking cooking lessons from me, but I recently tried a new (to me), easy and scrumptious way to make potatoes. I combined two recipes, one from a cooking show and one from a magazine, for Hasselback Potatoes. The result? Garlicky, buttery heaven on a fork. Jamie O'Rourke's neighbors might not have gotten tired of potatoes so soon had they tried these:
Christine's Hasselback Potatoes
14 small red waxy skinned potatoes
2 cloves garlic, sliced paper thin
1/4 cup butter melted with 2 tablespoons extra virgin olive oil
salt and pepper to taste
1. Preheat oven to 400 degrees. Clean potatoes.
2. Place one potato in the bowl of a large wooden spoon. Start at one end and make slices two thirds of the way through potato. Continue to end of potato. Stick two or three garlic slices in the potato slits. Repeat with all potatoes.
3. Place potatoes on a rimmed baking sheet. Pour melted butter/oil combo on top. Roll potatoes around to coat. Sprinkle with salt and pepper. Bake for one hour.
4. For total decadence, serve with sour cream.
5. Enjoy!

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