Autumn Harvest, by M-J

Autumn Harvest, by M-J de Mesterton 2009
Autumn Harvest, by M-J de Mesterton 2009

M-J’s Golden Potatoes

High Praise for the Lowly Potato

Potatoes: the much-maligned tubers aren’t guilty of fattening us. The added fats in potato-preparation are the culprits. Spuds contain a “resistant starch” that aids in burning body-fat. This humble vegetable that grows low on the ground is high in nutrients. 

A potato supplies more potassium per ounce than a banana. Potassium helps to regulate blood-pressure and blood-sugar. Potatoes also contain vitamin C, B-6 and about 60 anti-oxidants.

M-J’s Recipe for Golden Brown Potatoes

Elegant, Golden Potatoes on a Baking-Sheet
M-J's Golden Potatoes

Peel and cut into quarters or eighths, as many potatoes as you think you need for dinner. The cut potatoes should resemble chunks or nuggets. One potato per person is a safe bet; the leftovers can be re-heated and eaten the next day.

Boil water in a pot, with saffron, salt and/or chicken bouillon to your taste. Add the potato chunks and boil them for twenty minutes. For a more orange appearance, some paprika may also be added. Drain potatoes and then sauté them in butter or the fat of your choice until brown. Alternatively, you may coat the potatoes in melted butter and salt, then bake them on a cookie sheet until brown. A good way to evenly distribute the coating is to put the potatoes, oil and seasoning in a Zip-Lock bag and shake gently, being careful not to break the potato chunks.
Baked or sautéed, these potatoes are soft on the inside, and crispy on the outside.
~~Copyright M-J de Mesterton, 2008