The Supreme and Simple Spud

In order to endure March, ‘tis said one must keep one’s nose out of the wind like the seagulls do. They swoop and soar, turn and twist, with the winds pushing and whipping them about. And when there’s a storm brewing, they quietly settle down in a freshly turned field with their noses to the ground.

March is a month of contrasts. There’s often fresh snow in the mountains, while bright yellow daffodils are being picked in the warm valleys below. The skies can quickly turn from pale blue to slate gray.

March is also a month of promise. If you are thinking of a trip, you can pull out the maps and begin making plans. For those of us planning on a garden, the time has come when we can finally put our hands into the garden soil for the first time and squeeze it. When the dirt crumbles like chocolate cake, we know the soil is ready to be planted, and March 17 is traditionally the date to plant potatoes.

The potato, that simple spud, is the most popular of all vegetables. Potatoes were developed by the Incas in South America and introduced to Europe in 1532, but many Europeans refused to eat potatoes because they weren’t mentioned in the Bible.

In 1663 the Royal Society of London recommended the potato be introduced into Ireland to avoid the famines that periodically swept through the land. The potato arrived in the United States in 1719, and today is a must in the menu planning of many people. Most of us always have a supply on hand.

Yet the poor potato has been misunderstood. Terms like “potato head” and “couch potato” are unfair to this most versatile vegetable, often called the “apple of the earth.” Granted, it can become a dreadful bore if overused or overcooked, and it has been associated with hard times, yet the potato can be made into elegant dishes, such as au gratin potatoes.

AU GRATIN POTATOES
6 medium red or white
potatoes
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic salt or onion salt
1 cup shredded cheddar cheese
1/2 cup whipping cream

To serve six, cook 6 medium red or white potatoes in jackets until just tender. Drain and chill several hours or overnight. Peel and coarsely shred them. Combine salt, pepper and garlic salt or onion salt. Layer potatoes and the seasonings in a greased baking dish. Sprinkle with shredded cheddar cheese; pour whipping cream over all. Bake in 350-degree oven for 1 hour.

ELEGANT MASHED POTATO CASSEROLE
Most everyone has a mashed potato casserole recipe in their files. Here’s mine. To serve six or seven, peel 4 large potatoes. In a large pot, bring about 2 inches of water to a boil; add potatoes, cover, and boil until tender throughout when pierced (about 40 minutes). Drain, then mash well. In a smaller bowl with an electric mixer, beat 4-oz. cream cheese, at room temperature, and 1/2 cup sour cream until smooth; gradually add to potatoes, beating until smoothly blended. Beat in 1 teaspoon garlic salt and 1/4 teaspoon pepper. Turn mixture into a buttered shallow 2-quart casserole. Dot with 2 tablespoons butter; sprinkle lightly with paprika. Cover with foil. Bake in a preheated 400-degree oven 50-60 minutes.

TANGY BROILED POTATO SLICES
Here’s a quick and easy one. To serve four, slice 4 medium-sized potatoes 1/4-inch thick; toss with 2 tablespoons of Italian dressing. Place slices on a rack in a broiling pan; place pan in broiler at closest position to heat. Broil 15 minutes, turning once and brushing with 2 more tablespoons of Italian dressing. Sprinkle with 2 tablespoons grated Parmesan cheese.

EASY SPUDS
Here’s an even easier one. To feed four to six, peel and dice 5 or 6 large potatoes in 3/4-inch cubes. Place in a 2-quart baking dish. Melt 1 stick of butter and pour over potatoes. Add 1 package of onion soup mix and mix well. Bake in a preheated 350-degree oven 45 minutes.

PARMESAN BAKED POTATOES
This is one of my favorites. To serve four, pour 3 tablespoons of butter, melted, into a baking pan. Sprinkle 1 1/2 tablespoons of grated Parmesan cheese over butter. Place 4 medium unpeeled red potatoes, halved lengthwise, cut-side down over cheese. Bake, uncovered, in 400-degree oven 40-45 minutes or until tender.

FRENCH BAKES
For those who hunger for French fries, here’s a good replacement. To serve four, cut 3 large unpeeled potatoes, scrubbed and patted dry, into sticks about the size of French fries. Put them in a bowl with 1 tablespoon vegetable oil, salt to taste, and toss them well. Spread them in a single layer on a lightly oiled baking sheet. Bake in a preheated 400-degree oven 35 minutes, or until lightly browned and tender. Serve them right away, as they lose their crispness quickly.

OVEN FRENCH FRIES
Here’s another alternative. To serve two, slice 2 unpeeled, scrubbed potatoes into 1/4-inch thick sticks. Toss in a small amount of olive oil and paprika and arrange on a greased cookie sheet. Bake in preheated 475-degree oven 10-15 minutes or until tender-crisp and serve piping hot.

The potato may be the mainstay of most menus, either at home or on the road in your RV. If you’re traveling, you’ll be looking for quick and easy ways to prepare this simple spud, but some potato dishes are truly supreme and not merely just “tubers used for food.”

Hint of the Month: In a hurry for a baked potato? For those without a microwave in their RV, cut a thin slice from each end of the potato before popping it into the oven.

Marian Platt’s regional narrative cookbook of Washington’s Sequim Valley, From My Kitchen Window, can be ordered by sending cash, check or money order for $25 (includes tax and handling/mailing costs) to Marian Platt, 434 Chicken Coop Rd., Sequim, WA 98382. Phone (360) 683-4691.