Considering that the white potato is usually the favorite vegetable (well, technically speaking, it’s a tuber) in American food surveys, it’s hard to believe that some Europeans and early American colonialists thought it to be poisonous. Those who deigned to grow this import from the savage Americas tolerated it for its pretty flowers, but refused to harvest the edible root. What a waste!
Then, resourceful and hungry European peasants, most notably the Irish, got their hands on potato seeds. In rather short order, they turned this vitamin and mineral packed “near perfect food” into a cheap, filling and nutritious staple and things were never the same. Population growth in Europe exploded, and the maligned spud started to get some well-deserved respect. Its time had come.
Besides being delicious and nutritious, potatoes are one of the most economical foods available. Depending on where you live, a five pound bag of Eastern potatoes can cost as little as $.99 cents, though fancier types such as the Idaho can cost somewhat more. Buy a 20-pound sack and store it in a cool place. You know that bag will feed a lot of people!
Yet, the low price is not the sole reason for calling potatoes
economical. Cost-effective foods do not expire quickly, and potatoes
usually have a long shelf life. If your stash of spuds languishes in
your pantry and grows more eyes than a monster from a 1950’s B-movie,
you must do some serious soul-searching about the sincerity of your
quest for a parsimonious lifestyle.
If this fate befalls your taters, there is a way to make amends and
stop the waste. Most cooks know that potatoes are indispensable and
filling in stews and soups, as they will stretch out the meat and add
flavor and nutrition to the pot. There is no crime in using tired old
spuds (scrubbed and de-eyed) for this purpose. No one will know but you.
If a food has many uses, it is economical. Potatoes are an incredibly
versatile food that is widely used in many cuisines, from French to
Northern Italian to plain old American fare. They can be baked, boiled,
fried, casseroled, mashed, roasted, pureed, grated and fricasseed into
countless dishes.
All you need are good cookbooks for traditional recipes such as
potatoes au gratin, or for something sexy like Aloo Gobi, a vegetarian
Indian dish of potatoes and cauliflower. Just consult a cookbook that
never mentions foods such as “truffles” or “organic garlic-infused
balsamic vinaigrette” in it, and you will learn to cook cheap meals
with potatoes.
However, cookbooks are not always helpful in a pinch. Yet, a thrifty
cook knows that a cheap meal is never far away with potatoes in the
cupboards. One must be creative. Look in the refrigerator. A hunk of
dry, leathery roast beef from Monday’s dinner? Bingo! Just dice the
meat, parboil a few potatoes, sauté some onions, then simmer them in a
pan with a little salt and pepper---and you’ve got a quick and tasty
hash. Paired with eggs, it’s breakfast-- add a side vegetable or a
salad and you have lunch or dinner.
It is a good idea to keep cold, cooked potatoes around for quick meals.
I often bake several extra at dinner for this purpose. If I want home
fries with my breakfast, all I have to do is cube my potatoes (skins
on), mince some onion and green pepper, add salt, pepper and paprika
and fry in a pan. It tastes as good as any diner’s and it’s fast and
cheap. Or, toss cold potatoes with mayonnaise, celery and spices and
you have a quick and easy potato salad to go with your sandwich. Also,
cold potatoes can inspire hungry cooks to create new and unusual dishes
(Potato and egg sandwich, anyone?).
If you love French fries, peel, and then slice raw potatoes lengthwise.
Store in the refrigerator in cold, salted water. It’ll keep for days.
After draining the batch, you have the option of either deep-frying or
tossing with a touch of oil and seasoning, then baking for 20-30
minutes in a 400-degree oven.
Just grab a bag of potatoes and an old cookbook and you’re on your way.
These, along with the creative thinking inspired by a tight wallet,
will have you cooking cheap, fast meals with potatoes in no time. |
