Potatoes were a ‘frequent flyer’ for dinner when I was growing up. We did some white rice and pasta but mostly mashed, baked or roasted potatoes. Years later our family lived in Japan for over five years. We didn’t eat potatoes very often because good ones weren’t available. The locals mostly eat sweet potatoes.
Our family discovered roasted purple sweet potatoes. A special fire roasting oven loaded in the bed of a mini pickup truck circulated through our neighborhood around suppertime. A twangy Japanese melody broadcasts like an ice cream truck cruising through the neighborhood. Mama-sans emerge through their doors with a furoshiki to protect their fingers from the hot potatoes. Curious, I followed suit with my pot holder in hand and purchased a purple fire-roasted sweet potato. I sliced it into bites to share with the kids. Next time they heard the twangy tune the kids urged, “Mom, get your pot holder. We want more potatoes.” Who could resist?
For my November series I’m featuring three potato dishes, one with white, one with sweet, and one with red potatoes. They’re simple, easy and delicious. They’ll work well for a Thanksgiving dinner or any week night supper. It starts out with my White Cheesy Mashed Potatoes I’ve been making since college. Next I’ll bring you a sweet potato / apple dish with pecans. I finish with Rosemary Roasted Potatoes where you let the oven do all the work. You may want to serve more than one of these potatoes dishes at your holiday feast.
Tuesday, November 13, 2012 – White Cheesy Mashed Potatoes – Russet Idaho potatoes cooked to fork tender and whipped with cream cheese.
Wednesday, November 14, 2012 – Sweet Potatoes and Apples with Pecans – Double baked sweet potatoes with crisp apples in a crunchy pecan honey sauce.
Thursday, November 15, 2012 – Rosemary Roasted Potatoes – A ‘no peel’ red potato dish roasted with rosemary where the oven does all the work. Tips on how to bake crispy fries in the oven.
Inspiration – Saucy Cuisine Kitchen
Cook with Sauces
Written by Helen Horton
Photographs by Helen Horton
Updated: November 5, 2012