Stretch Your Food Dollar: The Power of Potatoes
It’s Wednesday, so that must mean it’s time for our weekly food budgeting series. And what better way to celebrate Obama’s amazing victory than to talk about one of my favorite foods of all time – the humble, yet lovable potato!
Despite the rising cost of many foods, potatoes remain one of the few food staples that seems to be inflation proof. You can still get a 10 pound bag of potatoes for $2-$3. And since these amazing tubers store remarkably well and are extremely versatile, it’s no wonder that they’re a subsistence crop around the world.
The mighty potato wasn’t always the trusted source of nutrition that it is today. Potatoes originated in Peru and reached Europe via the Colombian Exchange. When potatoes first arrived on European shores, people were hesitant to accept them because they resembled the deadly nightshade plant. In fact, tomatoes, potatoes, and eggplants are all a part of the nightshade family. But potatoes eventually took root, if you’ll excuse the pun, and now show up on plates around the world.
The key to getting the most for your money from your potatoes is proper storage. Several weeks ago I offered some tips on selecting and storing your produce. With potatoes, you want to make sure that the skin is firm, that there aren’t any visible blemishes or cracks, that there are no green spots, and that there aren’t any sprouts. Roland reminded us last week that potatoes are one of the few foods that you don’t want to store in the refrigerator. That’s because the potato itself is the root of the plant. When potatoes are refrigerated, they go into a sort of hibernation phase and the starches in the potato get turned into sugars. Never fear, though. You can reverse this process by taking your spuds out of the fridge for a few weeks before using them. And interestingly enough, the McDonald’s corporation does this with their potatoes at least two times before they process them into fries. Now you know why those fried friends are so addictive!
The best way to store potatoes is in a cool, dark cupboard. If potatoes are exposed to too much light, they will develop green spots. Those green spots are a sign that the potato contains a poisonous substance called solanine, which can actually kill you. Don’t bother to wash potatoes before you put them away – just wait until you’re ready to use them.
If your spuds develop sprouts, don’t toss them. Why not plant them in your backyard? The easiest way I know of growing your own potatoes is to take a galvanized steel garbage can and remove the bottom of the can. Fill the bottom with a few inches of soil, place your sprouted spuds in the bottom and cover with another inch or two of soil. As the sprouts poke through the soil, you can keep adding more soil so that the plant will keep developing roots and growing more potatoes. Then when your plant is growing up over the top of the tub, take the tub off and you won’t have to dig up anything to harvest your potatoes. After spending a season as a gleaner in the Idaho potato fields, trust me when I say it’s back breaking work and this is really the simplest way to do it. These will be tiny little taters, but they’re so damn cute and will make any dish calling for young potatoes just a little bit more special!
One of my favorite foods is mashed potatoes. It’s so easy to kick these up a few notches by adding fresh garlic, chives, and soy bacon. Instead of sour cream, I use nonfat, plain yogurt. The flavor and texture are almost identical, but it’s less fattening. You’ll really knock dinner out of the park if you serve these kicked up mashed potatoes.
And who doesn’t love potatoes au gratin? Slice your potatoes really thin and arrange the slices in a casserole dish, along with some minced onions or shallots. Cover the potatoes with milk, cream, or soy milk, add a little cheese, salt and pepper, then throw this in the oven at 350 ° until the potatoes are fork tender. You could jazz this up even more with some bacon or leftover ham. Oh my God, I’m getting hungry just thinking about it!
What about a potato chowder? It’s something you could totally throw in the crock pot before work or while you’re doing your housework. Just dice some potatoes and onions, cover with milk, cream, or soy milk, and cook this on a very low heat until the potatoes are fork tender. You could garnish this with some green onions and bacon crumbles. If you really want to get fancy, add some frozen corn to the chowder, along with some chilies that you’ve roasted off in the oven.
Hash browns and O’Brien potatoes are one of my favorite weekend indulgences. For O’Brien potatoes, dice up your spuds, some onions, and some red and/or green bell peppers. Put these in a frying pan with some olive oil, salt, and pepper. And if you really feel gluttonous, add some ham or bacon. When the potatoes are fork tender, throw some cheese up on that and yeah . . . you’ll need a moment alone with this one.
Are you sensing a trend here? Potatoes are so versatile and they pair nicely with just about any other veggie. If you’re watching your carbs, sweet potatoes are a nice substitute for the traditional Russet potato. You could also use half potatoes and half rutabagas or turnips in your mashed potatoes to cut the carbs. You can even use cauliflower – what a great way of sneaking that into your diet!
I could go on and on about potatoes – they’re one of the staples that helps me keep my food budget in check. They’re cheap, they’re filling, and they’re easy . . . We are talking about food here, right? ;^)
What are some of your favorite ways to make potatoes? I’m always in the mood to try something new.
They’re good grated and mixed in with onion and ground beef for hamburgers. Also, homemade hash browns are a million times better than what you’ll get from most restaurants.
Ahhh. Potatoes. Seriously my favorite food (possibly to my waist-line’s detriment). When mashing, use veggie broth rather than milk or buttermilk if you happen to have any on hand. Or I like to slice them thin and bake them on a cookie sheet for more healthy fries.
Oh, they’re also very good steamed (especially red or new potatoes). You can toss a sprig of Rosemary in the steamer, then when you put them in a bowl it takes only a very little pat of butter to cover them.
Debra, thanks for the healthy tips. Ive’ never tried steaming potatoes with rosemary before, but I can already taste this in my mouth! You know what I’m making for dinner tonight.
Michelle, what an excellent way to stretch your food dollar. I’ll bet you could do this for meatballs or meatloaf, too, so that you use less ground meat in those recipes.
I think baked potatoes with lots of unhealthy toppings are the BEST!!!
I know it sounds plain, but I Love a good baked potato, and they’re best if baked without being wrapped in anything (whatever you do, Don’t wrap them in plastic in the microwave, since plasticizers released from heating plastic wrap are highly carcinogenic). Preheat oven to 425 degrees, lightly rub potato all over with olive oil; place on baking sheet. Bake 40 min. to 1 hour (depending on size); halfway through, puncture the skin with a fork to release the steam. They’ll be flaky and very tasty. Be sure to eat the skin, too, which adds wonderful flavor! Proteins and minerals are just beneath the skin (vitamins, also, but vitamins tend to be destroyed with that much heat).
I eat baked potatoes with salt, fresh ground black pepper, butter, and Trader Joes Greek style plain yogurt — Yum!! Sometimes I add a dollop of tahini for extra protein (being a vegetarian) — Delicious!
With baked potatoes, everyone can jazz it up depending on personal tastes: bacon bits, grated cheese, chopped chives or green onion, etc.
Sarah and Lyn – Totally! I love a baked potato with vegan chili or with cheese and broccoli.
In culinary school we did a cool experiment with baked potatoes, trying different methods of cooking them. Lyn, your method of rubbing the skin with olive oil befre baking proved to be the best. And with some kosher salt added to the outside before cooking, these baked potatoes were the bomb!
I am a fan of red potatoes, I use those for mashed potatoes, hashbrowns or roasted with other veggies as part of a meal. Last night for instance, as a side dish for salmon: I chopped up four red potatoes, two yellow squashes and some bok choy, coated my soup pot with olive oil, chopped up some garlic, put that in there and a little bit of water, put it on low. I then put in the veggies, turned it up to medium high, let it come to a boil and left it on low for another 15 minutes. Turned out beautifully with some sea salt and fresh ground pepper.
mmmmm potatoes…. Reyna Queen’s breakfast burrito.. its perfectly yummy…
Ingredients
Eggs (about 1 per person)
Chorizo (I prefer pork, soyrizo works too! (about i inch of the tub per person)
sm.-med potato- one per person
beans (remember I make mine from scratch, canned beans are fine)
rice (again with the making from scratch… white rice works, or mexican rice, *instead of water use part broth (chicken, beef, or vegie), one part tomato broth or tomato sauce, or pato sauce, and some water..
make all ingredients and put into a large flour tortilla…
the potato part is this, I either broil, bake, or microwave it then mash it with my bean masher (yes they make bean mashers) and add some butter, salt, pepper and garlic (making.. yes mashed potato.. it is a great ingredient in a breakfast burrito!
Had one this morning, minus the rice.. and instead of a burrito, i put everything in a bowl.. that works too if you are out of tortillas.
This is one of my wife Toni’s favorites….
Potato Casserole
Cook 4 medium potatoes with skins until fork tender. Cool, then shred coarsely with grater. Mix 1/2 c. shredded cheddar cheese, 1 can cream of soup (chicken, celery, mushroom, etc.), 1 c. sour cream, 1/2 cup melted butter. Add shredded potatoes. Spread potato mixture into casserole pan. Mix 1 c. crushed corn flakes with 2 Tbls. melted butter. Sprinkle on top. Bake @ 350 for 35-40 minutes.
Enjoy!
A great inexpensive dinner that’s good enough for company is a baked potato bar. Just bake a big batch of big potatoes, provide a large variety of potential toppings, and let everyone fix their favorite style! Serve with a good salad, an old fashioned dessert (like rice pudding or bread pudding) and you’ve got a warm comfy, filling meal that will not only leave everyone happy but also is very low cost!