Under the Fork | Spotlight: The Potato
By: Joe Scrizzi

The Potato is a wonderous vegetable to say the least! I could write a lot of info here; however, I will keep it short, haha. Potatoes are a blank canvas and whatever you cook with them, they absorb (similar to mushrooms). Have you ever taken a bite of a potato raw to see what it tastes like and feel the texture. Not the most pleasant experience, hence why this veggie is best cooked. There are 7 types of potatoes (russets, reds, yellows, whites, fingerlings, petites and purples/blues). Easiest to prepare is to quarter and boil, rinse and toss with butter, parsley, salt and pepper and any other spices.

In the 2^nd photo, I did just that, parboiled, rinsed, light chop and sauteed with olive oil and fresh garlic to crisp them up a bit…..tasty! Pretty soon blue potatoes will be hitting the farm stands, and I love roasting them in olive oil and herbs. The colors really pop! Like to leave with 1 finale note, get to know your local farmers, especially during potato season…because, it’s best to leave the dirt on the potato than clean it off. The dirt preserves the skin, once rinsed/scrubbed off the potato will start to turn.