Potatoes and Peasant Food

Potatoes get a bad rap, but truly they are victims in this turn of event.  They can’t help it that we tend to slather them with fat and/or dunk them in hot grease and eat the least healthy versions of them (big and white) in large quantities.  While potatoes are high in carbohydrates, there is fiber in the skin, so if you eat small potatoes, you get more skin (fiber and nutrients) and less starchy insides.  And if you eat colored potatoes you are also getting carotenoids and flavonoids which are nutritious and act as anti-oxidants.

Unfortunately, the little colored potatoes are more costly than the big white ones… but they are worth investigating.  You might be very surprised at how much more flavorful a small colored potato is than a big white one.  Makes it easier to skip the sour cream, butter, cheddar cheese, bacon….. oh my.  I used to like that kind of thing on a baked potato – but your family just might like these with a touch of healthy oil and spices.

The pretty little buggers can be boiled, or roasted, or baked just like any other potato.  One of my favorite ways to prepare them is a double cook: baked, boiled or even microwaved, and then sliced and sauteed with some onion, possibly some greens and if you want, you can even throw in some scrambled eggs or meat if you eat it.

We always ate this one night on camping or backpacking trips when I was a kid and it was dubbed ‘peasant food.’

Peasant food is another of the quick throw what you have in a skillet for dinner ‘recipes’ that Little Sis and I have come to rely on when planning is lacking or life doesn’t go along with our carefully laid plans.  Okay, so that’s almost everyday, and that is why we have more than one sneaky quick dinner on hand.

In order to make peasant food quickly you have to have already cooked potatoes.  If you are brilliantly organized you might cook some potatoes at the beginning of every week, just to have for emergencies…. or you might be like me and just wash them, slice them and throw them in the microwave to soften them up before sauteing.  It is much easier to slice a cold potato than a hot one, so if microwaving, it is important to slice first.  If baking or boiling for future use, it is not necessary to pre-slice.

After you’ve got some soft potatoes, you are only about 15 minutes away from a meal.

Saute some onion, scallions or leeks if you like them in a Tbsp or 2 of oil.  I used some leftover leeks from a previous dinner

P1010536-001

I’m not giving amounts because as I said, this is a fly-by-the-seat of your stovetop recipe… use what you got, or what you think is reasonable.

When the onion-y type stuff is getting translucent, add your potatoes along with some salt and pepper.  You can also add other spices if you like, I just relied on the flavor of the leeks, salt and pepper to improve the potatoes.

Cook over Medium heat until heated through and you have a little bit of browning action going on.

Throw in a couple of handfuls of any hardy greens you have around…. I used spinach…. you could try kale or swiss chard as well.

Cook until greens are wilted.

Now if you want to add scrambled eggs or chopped meat – I would add beaten eggs after the greens wilt, or meat when you add the potatoes.  We did not add anything but used the potatoes as a side dish.

P1010540-001Check out those gorgeous purple potatoes!!!  Hard to believe they are potatoes.  I may just have to take a stab at growing some of these bad boys this summer because they are really great.

Don’t get rid of potatoes…. just get rid of (or cut down on) french fries, chips and the fatty toppings.  What’s underneath is Food.  Real Food.

P1010541-001 Now excuse me while I go eat these beautiful purple potatoes.  Mmmm.

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15 responses

  1. I am not a potato snob! LOL! I have so many friends who talk about potatoes as though they are the singular reason for weight gain. I love them, and I really like some of your suggestions. I’ve never added greens, and that’s a great idea. I do like the little colored ones, too, but as I say, I do like ALL potatoes. And I don’t need butter and all the toppings. :-) Peasant food…good way to think about them!

    • I’m with you! It doesn’t make sense to dis any vegetable…. there are FAR worse choices, in fact there is no better choice than a vegetable!

  2. We are planting our purple potatoes today it the weather holds out, they will be so good when we dig them in a few months. Thank you so much for sharing this awesome post with Full Plate Thursday and have a great weekend!
    Come Back Soon!
    Miz Helen

  3. When I was young (in middle school), during winter we used a round kerosene heater to lower heating costs. About an hour before we were due home from school my mom would put a pot of potatoes on the kerosene heater to cook. We would eat them plain as an afternoon snack. I still love to eat boiled or baked potatoes plain, much to the detriment of my metabolism!

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