Potatoes.
They’re not well-loved by Atkins-dieters, nor by those who follow the glycemic index method of eating. But as so many cultures around the world know, the potato is a wonderful thing. It’s creamy, flaky, buttery, and salty all at once. I recommend it eaten boiled, baked, fried, mashed, creamed, or even microwaved (see below for a way-too-simple recipe).
In recognition of the potato’s important role throughout history and today, the United Nations has declared 2008 the International Year of the Potato! The website features lots of neat facts. For instance, did you know that the potato originated in the Andes over 8,000 years ago? (Now you do!)
In celebration of the potato’s special year, I ate one of my favorite potato snacks– I picked up the recipe in Ireland (where else!) from a lovely guy named Peter.
Way-too-easy Potato Recipe
1. Clean potato.
2. Put potato in microwave on HIGH for 7 minutes.
(I’ve found this to be the optimal time for most microwaves, but yours may differ slightly. Potato is done when you can poke it easily with a fork.)
3. Take potato out. Apply salt and butter (optional: sour cream). Consume.
Many tuber-thanks to Hannah at I Heart Kale for passing on the UN’s link to me.
