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In a strong start to the new year, this January media coverage has some great advice for making the most of potatoes’ delicious flavor and nutritional benefits.
The Veggie (New York Times): It’s ’Tato Time
We couldn’t agree more with this opening line from the weekly New York Times newsletter The Veggie: “Baked. Boiled. Souped. Regardless of form, potatoes will always be there for you.”
Philadelphia Inquirer: A star, not a side: The baked potato is back in a big way
This article shows how Pennsylvania restaurants are featuring baked potatoes — “the perfect canvas for, well, anything.” From English jacket potatoes with a Malaysian-Philadelphian spin to Philly cheesesteak-loaded potatoes, the baked spud is on the rise in Philly.
Mashed: Stanley Tucci’s 2 Essential Tips For The Best Ever Mashed Potatoes
Actor Stanley Tucci, an avid cook, opts for olive oil in his mashed potatoes instead of butter or milk — and he adds an egg yolk while the potatoes are still hot and whisks until emulsified.
The Takeout: For The Easiest Loaded Baked Potatoes Grab This Type of Baking Pan
Erin Fletter, who owns a company that teaches kids to cook, suggests stacking potato slices in muffin pan cups prior to baking. This gives even heat to each potato portion and allows you to customize toppings for each serving.
New York Times: The Spiced Potatoes Dinner Yotam Ottolenghi Can’t Wait to Eat in front of the TV
Described as “deconstructed loaded fries,” these potatoes are roasted with artichokes and spiced with sesame seeds, coriander, and cumin. Author and chef Yotam Ottolenghi recommends dipping them in yogurt finished with olive oil for a cozy dinner on the couch. (Get the recipe here.)
Chowhound: 10 Creative Ways To Use Up Leftover Mashed Potatoes
From tossing them in the waffle maker to adding them to cake batter, this article has some delicious tips to make the most out of your leftover mashed potatoes.
Disclaimer: The views and opinions in the article links included in this email are those of the authors and do not necessarily represent the views and opinions of Potatoes USA.
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