Your Fall Staple The Potato

Fall demands heartier eating.This is not to say that you should abandon healthy eating for rich sauces and bigger portions,Ypu can eat wisely thanks tone root vegetable.The potato is a good stick to your ribs addition along with being versatile.There are dozens of heart healthy recipes that fit into anyone's diet. Before you go shopping ,be ware that potato centered dishes demand certain types.What works for fries may not be good for gracing a roast.Surprisingly there are more than one hundred types of spuds being sold in the S. There are seven types such as russet, red, white ,yellow along with the purple/blue fingerling and petite. Russet potatoes are medium to long with an oblong or flattened oval shape.these can be used for baking, frying, mashed or roasted.The red kind are always small with thin red skin and a pure white flesh.Their sweet taste is the perfect foil for any beef or pork roast.The yellow potatoes are their golden counterparts but with a richer, more buttery flavor.These too, can be used to grace roasts can also use them in salads too.White potatoes are similar to the russet.They're good for mashing or frying.Purple and blue potatoes are the most exotic,They have a moist firm flesh but also have a high starch content.Be warned their texture can be floury and unusual for those, especially kids tasting them for the first time.Fingerling potato kinds are similar to these but actually more familiar to the American palate. The taste is nutty and are good for frying and roasting.Another choice is the petite, marble sized but carrying a big flavor.These are the best for potato salad because of their size. One of the easiest potato recipes is the baked.The best bet is still the old fashioned oven way.Microwaved baked potatoes are iffy,Sometimes they just don't cook all the way through which means another trip back to the microwave.The oven is longer but infinitely better.Potatoes should be baked in a 425 degree oven for fifty to sixty minutes.Prep them with a rub of olive oil and sea salt.Prick the skin all over with a fork and set on foil.I like mine with just butter but you can put anything on them, from cheddar and bacon to chili to cooked veggies.Another fall favorite is potato soup.What I like about this is that is is a blank canvas.You can add everything from bacon and corn to create a chowder to leeks to make a chic potage.This is usually a summer soup served chilled however it can also be served hot as an ideal fall meal.Scalloped potatoes are a great side to any Sunday roast dinner.It may sound hard but it's easy to Whip up.Used sliced Russet potatoes and layer in a casserole .A cooked mix of cream and butter is layered on it and then the entire dish is baked.Tail gating parties demand potato salad.Try one with grilled potatoes for a new spin.I prefer my family's recipe.It is a subtle mix of red potatoes and two hard boiled eggs with mixed with celery and chopped onion.The only dressing is just mayo, a cup of it mixed with oil to every pound used. Make this tuber your fall kitchen go to.Potatoes are varied and versatile. they can be turned into yummy, ribsticking recipes that are both tasty and good for you.