Nicola here, reflecting on one of my favourite foods! A little while ago I picked up a book about the history of the potato and it was so interesting that I thought I would share a few of the anecdotes here. So here is my historical tribute to the humble tuber. Or, as Shakespeare put it: "Let the sky rain potatoes!"
Origins
The potato originated in the Andes at least 8000 years ago but it was only in the 1530s that the Spanish
Conquistadors brought it back to Europe. Both Francis Drake and Walter Raleigh have been credited with introducing it into England circa 1588. However for a long time it was not considered acceptable as a foodstuff and in northern Europe potatoes were mainly grown in botanical gardens as an exotic novelty. Even the poor refused to eat potato at first, considering it to be an ugly plant that had come from a heathen civilization. As a member of the Nightshade family it was rumoured to be poisonous and the work of devils and witches. It also had a reputation as an aphrodisiac but this was not sufficient to overcome its unpopularity. In Elizabethan times it was served roasted in ashes or soaked in wine and then dressed with oil and vinegar and boiled with prunes which perhaps explains why it didn’t catch on as a vegetable for another 200 years.
Parmentier Potatoes
It was not until the later 18th century that the potato became respectable. In France it was Antoine-Augustin Parmentier (1737 – 1813) a pioneering nutritional chemist, who made the potato acceptable as a foodstuff. Prior to his work the potato had been considered good only for animal feed and in 1748 the French Parliament had forbidden the cultivation of potatoes on the grounds that they were thought to cause leprosy. Parmentier’s award-winning work convinced people of the potato’s nutritional value and it was declared edible by the Paris Faculty of Medicine in 1772. However, resistance remained and Parmentier started a publicity campaign on behalf of the potato, hosting dinners at which exotic potato dishes featured prominently. Parmentier’s guests included celebrities such as Benjamin Franklin and Antoine Lavoisier, who spread the word on the potato’s tastiness. Parmentier also gave bouquets of potato blossoms to the King Louis XVI and Queen. Marie Antoinette, who even wore a potato flower headdress for a ball.
There is a statue commemorating Parmentier’s pioneering potato work at his birthplace, Montdider, and he is also remembered in the naming of the dish “Pommes Parmentier,” where potatoes are diced and fried in butter with garlic, bacon and herbs.
Hints Respecting the Culture and Use of Potatoes
England was also slow to warm to the potato. The English diet consisted mainly of meat supplemented
by bread, butter and cheese. Salad was considered to be dangerous and “greens” usually meant herbs rather than vegetables. It was not until there were food shortages in the late 18th century that the British government began to encourage the cultivation of potatoes. In 1795, the Board of Agriculture issued a pamphlet entitled "Hints Respecting the Culture and Use of Potatoes". The Times printed pro-potato editorials and potato recipes to encourage people to start eating potatoes. The 1796 edition of Hannah Glasse’s Art of Cooking Made Plain and Easy gave eleven potato recipes, half of which included sugar.
As the industrial revolution gathered pace and the population of the cities grew, so did the use of the potato as a foodstuff. Only the richest could afford homes with ovens or coal storage rooms, and people were working 12-16 hour days, which left them with little time or energy to prepare food. High yielding, easily prepared potato crops were the obvious solution to 
England's food problems. Once tasted, potatoes quickly gained in popularity. They started to appear in recipe books from the late 18th century. Hot potato vendors became common in cities whereupon a second use for the potato was discovered; ladies would pop a hot potato into their muffs to warm their hands on cold days! In 1818 William Cobbett rather scornfully commented: “It is the fashion to extol potatoes and to eat potatoes.” He was not a fan. The potato became a staple food of the lower classes in Britain but amongst the upper echelons it was still frowned upon. Queen Victoria’s chef Charles Francatelli had very specific ideas of the purpose of the potato. He disguised them in purees and soups or sculpted them into the shape of pears and olives for decoration!
The Democratic Potato
America, quicker than the Old World to embrace something new and exciting, was appreciating potatoes from the early 18th century. Amelia Simmons in her book American Cookery 1796 praised the
potato highly and unlike Hannah Glasse, made no attempt to dress it up. Where Mrs Glasse saw the potato primarily as a dessert or a dish that needed to be sweetened, Mrs Simmons saw it as a garnish for meat of fowl. The triumph of the potato in the United States was complete when "French Fries" were served at the White House in 1802 during the presidency of Thomas Jefferson. They were called “potatoes served in the French manner.”
The Irish Potato Famine
The most dramatic influence of the potato can be seen in Ireland, where the potato had become a staple food by 1800. The potato's high yields allowed even the poorest farmers to produce more healthy food than they needed and they took to the potato with a passion. The potato was suited the Irish the soil and climate, and its high yield enabled farmers to feed their families. The abundance of the potato decreased infant mortality and led to good health. Traditionally it was eaten as a starter, main course and pudding! This dependence on a single crop, however, was the undoing of the Irish during the Potato Famine of the 1840s when a fungus wiped out the crop.
"Only two things in this world are too serious to be jested on, potatoes and matrimony." Irish saying
Mashed, baked or fried? Parmentier or dauphinoise? How do you like your potatoes?
I just LOVE potatoes! I think my favorite would be cubed and fried up hashbrown-style. But drowned in rich gravy in a stew would be a close second.
I just LOVE potatoes! I think my favorite would be cubed and fried up hashbrown-style. But drowned in rich gravy in a stew would be a close second.
I just LOVE potatoes! I think my favorite would be cubed and fried up hashbrown-style. But drowned in rich gravy in a stew would be a close second.
I just LOVE potatoes! I think my favorite would be cubed and fried up hashbrown-style. But drowned in rich gravy in a stew would be a close second.
I just LOVE potatoes! I think my favorite would be cubed and fried up hashbrown-style. But drowned in rich gravy in a stew would be a close second.
Hi, Nicola! Wonderful post–potatoes are my favorite food : ) Never met a spud I didn’t like! Mashed potates are the classic comfort food. A simple meal of fried potatoes and eggs is just plain good eating. Baked potatoes simply served with butter and salt, or loaded to the max, are divine. Potato soup is quite yummy for the tummy. Last, but not least, the crinkle cut fry. Crisp on the outside, tender on the inside, with golden ridges perfect for capturing catsup. Gosh, I’m hungry ; )
Hi, Nicola! Wonderful post–potatoes are my favorite food : ) Never met a spud I didn’t like! Mashed potates are the classic comfort food. A simple meal of fried potatoes and eggs is just plain good eating. Baked potatoes simply served with butter and salt, or loaded to the max, are divine. Potato soup is quite yummy for the tummy. Last, but not least, the crinkle cut fry. Crisp on the outside, tender on the inside, with golden ridges perfect for capturing catsup. Gosh, I’m hungry ; )
Hi, Nicola! Wonderful post–potatoes are my favorite food : ) Never met a spud I didn’t like! Mashed potates are the classic comfort food. A simple meal of fried potatoes and eggs is just plain good eating. Baked potatoes simply served with butter and salt, or loaded to the max, are divine. Potato soup is quite yummy for the tummy. Last, but not least, the crinkle cut fry. Crisp on the outside, tender on the inside, with golden ridges perfect for capturing catsup. Gosh, I’m hungry ; )
Hi, Nicola! Wonderful post–potatoes are my favorite food : ) Never met a spud I didn’t like! Mashed potates are the classic comfort food. A simple meal of fried potatoes and eggs is just plain good eating. Baked potatoes simply served with butter and salt, or loaded to the max, are divine. Potato soup is quite yummy for the tummy. Last, but not least, the crinkle cut fry. Crisp on the outside, tender on the inside, with golden ridges perfect for capturing catsup. Gosh, I’m hungry ; )
Hi, Nicola! Wonderful post–potatoes are my favorite food : ) Never met a spud I didn’t like! Mashed potates are the classic comfort food. A simple meal of fried potatoes and eggs is just plain good eating. Baked potatoes simply served with butter and salt, or loaded to the max, are divine. Potato soup is quite yummy for the tummy. Last, but not least, the crinkle cut fry. Crisp on the outside, tender on the inside, with golden ridges perfect for capturing catsup. Gosh, I’m hungry ; )
Hello Nicola! Potatoes certainly are a favorite in in our family. We love them any way they can be prepared. Two special versions we love are traditional colcannon and garlic smashed potatoes. However our newest recipe is for slow cooked Little Red Potatoes with Rosemary and Garlic. They cook up in my crockpot in 2.5 hours and taste just wonderful! Living in central Wisconsin in the US, potatoes are one of our primary agricultural crops, so they are plentiful around here.
Hello Nicola! Potatoes certainly are a favorite in in our family. We love them any way they can be prepared. Two special versions we love are traditional colcannon and garlic smashed potatoes. However our newest recipe is for slow cooked Little Red Potatoes with Rosemary and Garlic. They cook up in my crockpot in 2.5 hours and taste just wonderful! Living in central Wisconsin in the US, potatoes are one of our primary agricultural crops, so they are plentiful around here.
Hello Nicola! Potatoes certainly are a favorite in in our family. We love them any way they can be prepared. Two special versions we love are traditional colcannon and garlic smashed potatoes. However our newest recipe is for slow cooked Little Red Potatoes with Rosemary and Garlic. They cook up in my crockpot in 2.5 hours and taste just wonderful! Living in central Wisconsin in the US, potatoes are one of our primary agricultural crops, so they are plentiful around here.
Hello Nicola! Potatoes certainly are a favorite in in our family. We love them any way they can be prepared. Two special versions we love are traditional colcannon and garlic smashed potatoes. However our newest recipe is for slow cooked Little Red Potatoes with Rosemary and Garlic. They cook up in my crockpot in 2.5 hours and taste just wonderful! Living in central Wisconsin in the US, potatoes are one of our primary agricultural crops, so they are plentiful around here.
Hello Nicola! Potatoes certainly are a favorite in in our family. We love them any way they can be prepared. Two special versions we love are traditional colcannon and garlic smashed potatoes. However our newest recipe is for slow cooked Little Red Potatoes with Rosemary and Garlic. They cook up in my crockpot in 2.5 hours and taste just wonderful! Living in central Wisconsin in the US, potatoes are one of our primary agricultural crops, so they are plentiful around here.
>>In Elizabethan times it was served roasted in ashes or soaked in wine and then dressed with oil and vinegar and boiled with prunes which perhaps explains why it didn’t catch on as a vegetable for another 200 years.<< LOL! Yes, one can see why they didn't catch on for a while. I'm another potato lover--as a kid, I was the family potato bug--and I have a range potato soup recipes. (I just made potato kale.) Now I'm wondering about Mary's Little Red Potatoes with Rosemary and Garlic. I wonder if she might be willing to post the recipe????
>>In Elizabethan times it was served roasted in ashes or soaked in wine and then dressed with oil and vinegar and boiled with prunes which perhaps explains why it didn’t catch on as a vegetable for another 200 years.<< LOL! Yes, one can see why they didn't catch on for a while. I'm another potato lover--as a kid, I was the family potato bug--and I have a range potato soup recipes. (I just made potato kale.) Now I'm wondering about Mary's Little Red Potatoes with Rosemary and Garlic. I wonder if she might be willing to post the recipe????
>>In Elizabethan times it was served roasted in ashes or soaked in wine and then dressed with oil and vinegar and boiled with prunes which perhaps explains why it didn’t catch on as a vegetable for another 200 years.<< LOL! Yes, one can see why they didn't catch on for a while. I'm another potato lover--as a kid, I was the family potato bug--and I have a range potato soup recipes. (I just made potato kale.) Now I'm wondering about Mary's Little Red Potatoes with Rosemary and Garlic. I wonder if she might be willing to post the recipe????
>>In Elizabethan times it was served roasted in ashes or soaked in wine and then dressed with oil and vinegar and boiled with prunes which perhaps explains why it didn’t catch on as a vegetable for another 200 years.<< LOL! Yes, one can see why they didn't catch on for a while. I'm another potato lover--as a kid, I was the family potato bug--and I have a range potato soup recipes. (I just made potato kale.) Now I'm wondering about Mary's Little Red Potatoes with Rosemary and Garlic. I wonder if she might be willing to post the recipe????
>>In Elizabethan times it was served roasted in ashes or soaked in wine and then dressed with oil and vinegar and boiled with prunes which perhaps explains why it didn’t catch on as a vegetable for another 200 years.<< LOL! Yes, one can see why they didn't catch on for a while. I'm another potato lover--as a kid, I was the family potato bug--and I have a range potato soup recipes. (I just made potato kale.) Now I'm wondering about Mary's Little Red Potatoes with Rosemary and Garlic. I wonder if she might be willing to post the recipe????
Hi Nicola.
If I hadn’t had a large jacket potato for my lunch I would be dashing off to bake one now! I start mine in the microwave and then finish it off in a hot oven for 10 minutes to crisp the skin. Served with Half fat Creme Fraiche (I am trying to be good)! Sprinkled with course ground black pepper it is really yummy. Loved reading the history of the spud. Thank you for an interesting read.
Hi Nicola.
If I hadn’t had a large jacket potato for my lunch I would be dashing off to bake one now! I start mine in the microwave and then finish it off in a hot oven for 10 minutes to crisp the skin. Served with Half fat Creme Fraiche (I am trying to be good)! Sprinkled with course ground black pepper it is really yummy. Loved reading the history of the spud. Thank you for an interesting read.
Hi Nicola.
If I hadn’t had a large jacket potato for my lunch I would be dashing off to bake one now! I start mine in the microwave and then finish it off in a hot oven for 10 minutes to crisp the skin. Served with Half fat Creme Fraiche (I am trying to be good)! Sprinkled with course ground black pepper it is really yummy. Loved reading the history of the spud. Thank you for an interesting read.
Hi Nicola.
If I hadn’t had a large jacket potato for my lunch I would be dashing off to bake one now! I start mine in the microwave and then finish it off in a hot oven for 10 minutes to crisp the skin. Served with Half fat Creme Fraiche (I am trying to be good)! Sprinkled with course ground black pepper it is really yummy. Loved reading the history of the spud. Thank you for an interesting read.
Hi Nicola.
If I hadn’t had a large jacket potato for my lunch I would be dashing off to bake one now! I start mine in the microwave and then finish it off in a hot oven for 10 minutes to crisp the skin. Served with Half fat Creme Fraiche (I am trying to be good)! Sprinkled with course ground black pepper it is really yummy. Loved reading the history of the spud. Thank you for an interesting read.
The best meal I ever had was egg, chips and peas at Malham, after a long walk in pouring rain, add a pot of delicious tea and you have perfection.
Very interesting post, Nicola.
The best meal I ever had was egg, chips and peas at Malham, after a long walk in pouring rain, add a pot of delicious tea and you have perfection.
Very interesting post, Nicola.
The best meal I ever had was egg, chips and peas at Malham, after a long walk in pouring rain, add a pot of delicious tea and you have perfection.
Very interesting post, Nicola.
The best meal I ever had was egg, chips and peas at Malham, after a long walk in pouring rain, add a pot of delicious tea and you have perfection.
Very interesting post, Nicola.
The best meal I ever had was egg, chips and peas at Malham, after a long walk in pouring rain, add a pot of delicious tea and you have perfection.
Very interesting post, Nicola.
All these comments are making me feel soooo hungry! I am a huge baked potato fan as well, with sour cream and chives. Or with bacon and cheese. Also gratin dauphinois, which is my speciality. I like the sound of the Little Red Potatoes with rosemary and garlic too!
All these comments are making me feel soooo hungry! I am a huge baked potato fan as well, with sour cream and chives. Or with bacon and cheese. Also gratin dauphinois, which is my speciality. I like the sound of the Little Red Potatoes with rosemary and garlic too!
All these comments are making me feel soooo hungry! I am a huge baked potato fan as well, with sour cream and chives. Or with bacon and cheese. Also gratin dauphinois, which is my speciality. I like the sound of the Little Red Potatoes with rosemary and garlic too!
All these comments are making me feel soooo hungry! I am a huge baked potato fan as well, with sour cream and chives. Or with bacon and cheese. Also gratin dauphinois, which is my speciality. I like the sound of the Little Red Potatoes with rosemary and garlic too!
All these comments are making me feel soooo hungry! I am a huge baked potato fan as well, with sour cream and chives. Or with bacon and cheese. Also gratin dauphinois, which is my speciality. I like the sound of the Little Red Potatoes with rosemary and garlic too!
Gratin dauphinois is my speciality as well, I was taught it by a French friend. My husband is extremely fond of it, so really it’s the only potato dish I make.
I adore Jersey Royals.
Am very choosy about chips, although malt vinegar makes any of them taste better!
Gratin dauphinois is my speciality as well, I was taught it by a French friend. My husband is extremely fond of it, so really it’s the only potato dish I make.
I adore Jersey Royals.
Am very choosy about chips, although malt vinegar makes any of them taste better!
Gratin dauphinois is my speciality as well, I was taught it by a French friend. My husband is extremely fond of it, so really it’s the only potato dish I make.
I adore Jersey Royals.
Am very choosy about chips, although malt vinegar makes any of them taste better!
Gratin dauphinois is my speciality as well, I was taught it by a French friend. My husband is extremely fond of it, so really it’s the only potato dish I make.
I adore Jersey Royals.
Am very choosy about chips, although malt vinegar makes any of them taste better!
Gratin dauphinois is my speciality as well, I was taught it by a French friend. My husband is extremely fond of it, so really it’s the only potato dish I make.
I adore Jersey Royals.
Am very choosy about chips, although malt vinegar makes any of them taste better!
When I grew up, we had a dish, “Grandma Potatoes,” so called because my immigrant great-grandmother made them and taught the procedure to her daughter-in-law, who taught it to HER daughter-in-law (my mother). Years later I found the recipe for Potatoes Parmentier and discovered that this was the basis of “Grandma Potatoes.” The grandmothers scrambled the potatoes parmentier with an egg before serving.
I still love them.
When I grew up, we had a dish, “Grandma Potatoes,” so called because my immigrant great-grandmother made them and taught the procedure to her daughter-in-law, who taught it to HER daughter-in-law (my mother). Years later I found the recipe for Potatoes Parmentier and discovered that this was the basis of “Grandma Potatoes.” The grandmothers scrambled the potatoes parmentier with an egg before serving.
I still love them.
When I grew up, we had a dish, “Grandma Potatoes,” so called because my immigrant great-grandmother made them and taught the procedure to her daughter-in-law, who taught it to HER daughter-in-law (my mother). Years later I found the recipe for Potatoes Parmentier and discovered that this was the basis of “Grandma Potatoes.” The grandmothers scrambled the potatoes parmentier with an egg before serving.
I still love them.
When I grew up, we had a dish, “Grandma Potatoes,” so called because my immigrant great-grandmother made them and taught the procedure to her daughter-in-law, who taught it to HER daughter-in-law (my mother). Years later I found the recipe for Potatoes Parmentier and discovered that this was the basis of “Grandma Potatoes.” The grandmothers scrambled the potatoes parmentier with an egg before serving.
I still love them.
When I grew up, we had a dish, “Grandma Potatoes,” so called because my immigrant great-grandmother made them and taught the procedure to her daughter-in-law, who taught it to HER daughter-in-law (my mother). Years later I found the recipe for Potatoes Parmentier and discovered that this was the basis of “Grandma Potatoes.” The grandmothers scrambled the potatoes parmentier with an egg before serving.
I still love them.
I had no idea that potatoes were ever officially declared edible and the idea is hilarious to me.
I like them baked, or mashed. Something fairly plain.
I had no idea that potatoes were ever officially declared edible and the idea is hilarious to me.
I like them baked, or mashed. Something fairly plain.
I had no idea that potatoes were ever officially declared edible and the idea is hilarious to me.
I like them baked, or mashed. Something fairly plain.
I had no idea that potatoes were ever officially declared edible and the idea is hilarious to me.
I like them baked, or mashed. Something fairly plain.
I had no idea that potatoes were ever officially declared edible and the idea is hilarious to me.
I like them baked, or mashed. Something fairly plain.
Very interesting post! I never cook a meal without a potatoe which means i peel potatoes every day. My best friend when I was growing up mother was from Ireland. She taught my sister to make Irish potato bread and seems like she took mashed potatoes and mixed flour in with them until she had a doaugh then rolled it out with rolling pen and cut into triangles and kind of baked it in a iron skillet on top of the stove. I know it was delish.
Very interesting post! I never cook a meal without a potatoe which means i peel potatoes every day. My best friend when I was growing up mother was from Ireland. She taught my sister to make Irish potato bread and seems like she took mashed potatoes and mixed flour in with them until she had a doaugh then rolled it out with rolling pen and cut into triangles and kind of baked it in a iron skillet on top of the stove. I know it was delish.
Very interesting post! I never cook a meal without a potatoe which means i peel potatoes every day. My best friend when I was growing up mother was from Ireland. She taught my sister to make Irish potato bread and seems like she took mashed potatoes and mixed flour in with them until she had a doaugh then rolled it out with rolling pen and cut into triangles and kind of baked it in a iron skillet on top of the stove. I know it was delish.
Very interesting post! I never cook a meal without a potatoe which means i peel potatoes every day. My best friend when I was growing up mother was from Ireland. She taught my sister to make Irish potato bread and seems like she took mashed potatoes and mixed flour in with them until she had a doaugh then rolled it out with rolling pen and cut into triangles and kind of baked it in a iron skillet on top of the stove. I know it was delish.
Very interesting post! I never cook a meal without a potatoe which means i peel potatoes every day. My best friend when I was growing up mother was from Ireland. She taught my sister to make Irish potato bread and seems like she took mashed potatoes and mixed flour in with them until she had a doaugh then rolled it out with rolling pen and cut into triangles and kind of baked it in a iron skillet on top of the stove. I know it was delish.
I love potatoes! It’s my favorite food. One of my favorite recipes is you mix a potato with a zucchini and a few eggs with lots of butter. Yum!
lvsgund @ gmail.com
I love potatoes! It’s my favorite food. One of my favorite recipes is you mix a potato with a zucchini and a few eggs with lots of butter. Yum!
lvsgund @ gmail.com
I love potatoes! It’s my favorite food. One of my favorite recipes is you mix a potato with a zucchini and a few eggs with lots of butter. Yum!
lvsgund @ gmail.com
I love potatoes! It’s my favorite food. One of my favorite recipes is you mix a potato with a zucchini and a few eggs with lots of butter. Yum!
lvsgund @ gmail.com
I love potatoes! It’s my favorite food. One of my favorite recipes is you mix a potato with a zucchini and a few eggs with lots of butter. Yum!
lvsgund @ gmail.com
I love potatoes like Homer Simpson loves doughnuts! I just made potato & onion soup this weekend, based on the recipe in Mastering the Art of French Cooking. Julia Child presented the classic Leek and Potato Soup, but after one look at the price of leeks, I substituted onions this time.
I always puree my potato soup in the blender so it’s smooth, and I add a bit of dried parsley for color.
I love potatoes like Homer Simpson loves doughnuts! I just made potato & onion soup this weekend, based on the recipe in Mastering the Art of French Cooking. Julia Child presented the classic Leek and Potato Soup, but after one look at the price of leeks, I substituted onions this time.
I always puree my potato soup in the blender so it’s smooth, and I add a bit of dried parsley for color.
I love potatoes like Homer Simpson loves doughnuts! I just made potato & onion soup this weekend, based on the recipe in Mastering the Art of French Cooking. Julia Child presented the classic Leek and Potato Soup, but after one look at the price of leeks, I substituted onions this time.
I always puree my potato soup in the blender so it’s smooth, and I add a bit of dried parsley for color.
I love potatoes like Homer Simpson loves doughnuts! I just made potato & onion soup this weekend, based on the recipe in Mastering the Art of French Cooking. Julia Child presented the classic Leek and Potato Soup, but after one look at the price of leeks, I substituted onions this time.
I always puree my potato soup in the blender so it’s smooth, and I add a bit of dried parsley for color.
I love potatoes like Homer Simpson loves doughnuts! I just made potato & onion soup this weekend, based on the recipe in Mastering the Art of French Cooking. Julia Child presented the classic Leek and Potato Soup, but after one look at the price of leeks, I substituted onions this time.
I always puree my potato soup in the blender so it’s smooth, and I add a bit of dried parsley for color.
Egg, chips and peas at Malham sounds delicious, Maragaret, and made me realise how much I miss the northern fish and chips. It isn’t the same here – too far from the seaside!
Egg, chips and peas at Malham sounds delicious, Maragaret, and made me realise how much I miss the northern fish and chips. It isn’t the same here – too far from the seaside!
Egg, chips and peas at Malham sounds delicious, Maragaret, and made me realise how much I miss the northern fish and chips. It isn’t the same here – too far from the seaside!
Egg, chips and peas at Malham sounds delicious, Maragaret, and made me realise how much I miss the northern fish and chips. It isn’t the same here – too far from the seaside!
Egg, chips and peas at Malham sounds delicious, Maragaret, and made me realise how much I miss the northern fish and chips. It isn’t the same here – too far from the seaside!
Jersey Royals – delicious! Sue, I love that your great-grandmother was passing down the parmentier potato recipe. There are some truly scrumptious recipes here.
Jersey Royals – delicious! Sue, I love that your great-grandmother was passing down the parmentier potato recipe. There are some truly scrumptious recipes here.
Jersey Royals – delicious! Sue, I love that your great-grandmother was passing down the parmentier potato recipe. There are some truly scrumptious recipes here.
Jersey Royals – delicious! Sue, I love that your great-grandmother was passing down the parmentier potato recipe. There are some truly scrumptious recipes here.
Jersey Royals – delicious! Sue, I love that your great-grandmother was passing down the parmentier potato recipe. There are some truly scrumptious recipes here.
Potato Soup. Hands down my favorite use of the spud. Maybe I’ll make some tonight …
Potato Soup. Hands down my favorite use of the spud. Maybe I’ll make some tonight …
Potato Soup. Hands down my favorite use of the spud. Maybe I’ll make some tonight …
Potato Soup. Hands down my favorite use of the spud. Maybe I’ll make some tonight …
Potato Soup. Hands down my favorite use of the spud. Maybe I’ll make some tonight …
I LOVE potatoes! I don’t think I’ve ever met a potato I haven’t liked, thos I do try to stay away from too much fried. Love mashed potatos with gravy, baked potatos with toppings as a meal, oven browned – all Yum.
I LOVE potatoes! I don’t think I’ve ever met a potato I haven’t liked, thos I do try to stay away from too much fried. Love mashed potatos with gravy, baked potatos with toppings as a meal, oven browned – all Yum.
I LOVE potatoes! I don’t think I’ve ever met a potato I haven’t liked, thos I do try to stay away from too much fried. Love mashed potatos with gravy, baked potatos with toppings as a meal, oven browned – all Yum.
I LOVE potatoes! I don’t think I’ve ever met a potato I haven’t liked, thos I do try to stay away from too much fried. Love mashed potatos with gravy, baked potatos with toppings as a meal, oven browned – all Yum.
I LOVE potatoes! I don’t think I’ve ever met a potato I haven’t liked, thos I do try to stay away from too much fried. Love mashed potatos with gravy, baked potatos with toppings as a meal, oven browned – all Yum.
I made potato and leek soup with stilton yesterday and tonight we are having monkfish with garlic potatoes!
I made potato and leek soup with stilton yesterday and tonight we are having monkfish with garlic potatoes!
I made potato and leek soup with stilton yesterday and tonight we are having monkfish with garlic potatoes!
I made potato and leek soup with stilton yesterday and tonight we are having monkfish with garlic potatoes!
I made potato and leek soup with stilton yesterday and tonight we are having monkfish with garlic potatoes!
I’m so very NOT a potato fan, but that’s a family neurosis and no testament against the potato. I’m fascinated that England came so late to the potato though. I knew how the potato had subsidized Irish families for centuries and just assumed England had taken to it just the same. Fascinating, thank you!
I’m so very NOT a potato fan, but that’s a family neurosis and no testament against the potato. I’m fascinated that England came so late to the potato though. I knew how the potato had subsidized Irish families for centuries and just assumed England had taken to it just the same. Fascinating, thank you!
I’m so very NOT a potato fan, but that’s a family neurosis and no testament against the potato. I’m fascinated that England came so late to the potato though. I knew how the potato had subsidized Irish families for centuries and just assumed England had taken to it just the same. Fascinating, thank you!
I’m so very NOT a potato fan, but that’s a family neurosis and no testament against the potato. I’m fascinated that England came so late to the potato though. I knew how the potato had subsidized Irish families for centuries and just assumed England had taken to it just the same. Fascinating, thank you!
I’m so very NOT a potato fan, but that’s a family neurosis and no testament against the potato. I’m fascinated that England came so late to the potato though. I knew how the potato had subsidized Irish families for centuries and just assumed England had taken to it just the same. Fascinating, thank you!
I read everyone’s comments and I can just add: yes all of those and any other way; I love potatoes! I could and often do eat some form of them daily.
I read everyone’s comments and I can just add: yes all of those and any other way; I love potatoes! I could and often do eat some form of them daily.
I read everyone’s comments and I can just add: yes all of those and any other way; I love potatoes! I could and often do eat some form of them daily.
I read everyone’s comments and I can just add: yes all of those and any other way; I love potatoes! I could and often do eat some form of them daily.
I read everyone’s comments and I can just add: yes all of those and any other way; I love potatoes! I could and often do eat some form of them daily.
Delicious post, Nicola. When I was a kid, on bonfire night, the last thing we used to do before going to bed was to tuck a pile of potatoes in the ashes at the edge of the fire. First thing in the morning, we’d be out there again, raking the still warm spuds from the ashes, breaking them open and eating them for breakfast there and then with a sprinkling of salt and a slather of butter. What a feast!
Delicious post, Nicola. When I was a kid, on bonfire night, the last thing we used to do before going to bed was to tuck a pile of potatoes in the ashes at the edge of the fire. First thing in the morning, we’d be out there again, raking the still warm spuds from the ashes, breaking them open and eating them for breakfast there and then with a sprinkling of salt and a slather of butter. What a feast!
Delicious post, Nicola. When I was a kid, on bonfire night, the last thing we used to do before going to bed was to tuck a pile of potatoes in the ashes at the edge of the fire. First thing in the morning, we’d be out there again, raking the still warm spuds from the ashes, breaking them open and eating them for breakfast there and then with a sprinkling of salt and a slather of butter. What a feast!
Delicious post, Nicola. When I was a kid, on bonfire night, the last thing we used to do before going to bed was to tuck a pile of potatoes in the ashes at the edge of the fire. First thing in the morning, we’d be out there again, raking the still warm spuds from the ashes, breaking them open and eating them for breakfast there and then with a sprinkling of salt and a slather of butter. What a feast!
Delicious post, Nicola. When I was a kid, on bonfire night, the last thing we used to do before going to bed was to tuck a pile of potatoes in the ashes at the edge of the fire. First thing in the morning, we’d be out there again, raking the still warm spuds from the ashes, breaking them open and eating them for breakfast there and then with a sprinkling of salt and a slather of butter. What a feast!
Interesting to find a dissenting voice, Pat! Yes, the English were potato snobs, I’m afraid! Anne, I love the idea of baked potatoes for breakfast. Delicious! When we were camping in Africa we cooked potatoes in the ashes of the fire. Superb!
Interesting to find a dissenting voice, Pat! Yes, the English were potato snobs, I’m afraid! Anne, I love the idea of baked potatoes for breakfast. Delicious! When we were camping in Africa we cooked potatoes in the ashes of the fire. Superb!
Interesting to find a dissenting voice, Pat! Yes, the English were potato snobs, I’m afraid! Anne, I love the idea of baked potatoes for breakfast. Delicious! When we were camping in Africa we cooked potatoes in the ashes of the fire. Superb!
Interesting to find a dissenting voice, Pat! Yes, the English were potato snobs, I’m afraid! Anne, I love the idea of baked potatoes for breakfast. Delicious! When we were camping in Africa we cooked potatoes in the ashes of the fire. Superb!
Interesting to find a dissenting voice, Pat! Yes, the English were potato snobs, I’m afraid! Anne, I love the idea of baked potatoes for breakfast. Delicious! When we were camping in Africa we cooked potatoes in the ashes of the fire. Superb!
I think I saw a program on History Channel (maybe)some yrs ago claiming the potato was an indirect cause of French revolution? The Church forbade planting them because they grew underground and were therefore food of the devil. Confined to growing only grain crops which failed, leading to the high price of bread, angered the peasants and added to the political unrest.
Tomatoes got an equally bad rap when they appeared. They were considered poisonous.
I think I saw a program on History Channel (maybe)some yrs ago claiming the potato was an indirect cause of French revolution? The Church forbade planting them because they grew underground and were therefore food of the devil. Confined to growing only grain crops which failed, leading to the high price of bread, angered the peasants and added to the political unrest.
Tomatoes got an equally bad rap when they appeared. They were considered poisonous.
I think I saw a program on History Channel (maybe)some yrs ago claiming the potato was an indirect cause of French revolution? The Church forbade planting them because they grew underground and were therefore food of the devil. Confined to growing only grain crops which failed, leading to the high price of bread, angered the peasants and added to the political unrest.
Tomatoes got an equally bad rap when they appeared. They were considered poisonous.
I think I saw a program on History Channel (maybe)some yrs ago claiming the potato was an indirect cause of French revolution? The Church forbade planting them because they grew underground and were therefore food of the devil. Confined to growing only grain crops which failed, leading to the high price of bread, angered the peasants and added to the political unrest.
Tomatoes got an equally bad rap when they appeared. They were considered poisonous.
I think I saw a program on History Channel (maybe)some yrs ago claiming the potato was an indirect cause of French revolution? The Church forbade planting them because they grew underground and were therefore food of the devil. Confined to growing only grain crops which failed, leading to the high price of bread, angered the peasants and added to the political unrest.
Tomatoes got an equally bad rap when they appeared. They were considered poisonous.
That’s fascinating, Artemisia. I can see the chain of events there. And of course mushrooms were also considered the work of the devil because they grew in the dark and sprung up overnight!
That’s fascinating, Artemisia. I can see the chain of events there. And of course mushrooms were also considered the work of the devil because they grew in the dark and sprung up overnight!
That’s fascinating, Artemisia. I can see the chain of events there. And of course mushrooms were also considered the work of the devil because they grew in the dark and sprung up overnight!
That’s fascinating, Artemisia. I can see the chain of events there. And of course mushrooms were also considered the work of the devil because they grew in the dark and sprung up overnight!
That’s fascinating, Artemisia. I can see the chain of events there. And of course mushrooms were also considered the work of the devil because they grew in the dark and sprung up overnight!
How do I like my potatoes? Cooked. I don’t care how. Put a potato prepared any way in front of me (minus raw of course) and I’ll eat it.
My hips are living proof of that…
How do I like my potatoes? Cooked. I don’t care how. Put a potato prepared any way in front of me (minus raw of course) and I’ll eat it.
My hips are living proof of that…
How do I like my potatoes? Cooked. I don’t care how. Put a potato prepared any way in front of me (minus raw of course) and I’ll eat it.
My hips are living proof of that…
How do I like my potatoes? Cooked. I don’t care how. Put a potato prepared any way in front of me (minus raw of course) and I’ll eat it.
My hips are living proof of that…
How do I like my potatoes? Cooked. I don’t care how. Put a potato prepared any way in front of me (minus raw of course) and I’ll eat it.
My hips are living proof of that…