Comments on: Potato: A Superstar Veggie

By: D.

D. — Fri, 05 Jun 2009 03:07:18 +0000

I love potatoes. My dad grew them for many years in his garden. My favorite potatoes are sliced with the skins on with brushed olive oil, and sprinkled with dry or fresh rosemary and garlic powder, pinch of salt, and pepper and paparika. Bake 400 degrees for 20 min. It is just like eating potato chips. Slice a big potato the long ways up. Thin slices. Yum. Enjoy. If you want more recipes from me email me at whisperredbirds@aol.com . D.

By: Chris

Chris — Fri, 29 May 2009 23:06:19 +0000

I make mashed potatoes and add milk, seasoning and shredded
cheddar cheese, we eat over 750 lbs. per year.

By: Mary

Mary — Thu, 28 May 2009 17:04:11 +0000

Ahh Potatoes!! I like to cube and place in alluminum foil with chopped onions, garlic and pepper. I put them on the grill with the other food. Everyons’s favorite.

By: Siobhan

Siobhan — Thu, 28 May 2009 13:57:46 +0000

My Mom, who is Irish, would use left over mashed potato and mix it with chopped onion and whatever leftover fish or ham we had from dinner and make paddy’s with it. Lightly browned in the oven or frying pan they were our breakfast the next morning. Now I make them with cooked kale (or any other green on hand) and chopped onion. Great comfort food.

By: Krikri

Krikri — Wed, 27 May 2009 08:57:06 +0000

Hi Toby: There couldn’t have been a better picture for the post. You see, when potatoes are mentioned, the first variety that comes to mind is Yukon gold. There are countless recipes centered around them but like you said, just looking around common roadside stand will offer you more variety.

I visited the The United States Potato Board link you gave and I think everybody needs the info.I see they are working closely with USDA and FDA. to promote consumer awareness about potato consumption.

In these times, $0.25 for 5.3 ounce is welcome. Its not going to set you back at all.