While I was studying abroad outside Manchester, England during my sophomore year of college, I became well-acquainted with potatoes.  At the small campus eatery (which many of my meals were confined to), there would usually be some sort of Indian entrée, some measly lone greens meant for assembling together a “salad,” and about four or five different varieties of potatoes, which weren’t very inventive to say the least.  This typically meant chips (fries), roasted potatoes, potato mash and baked potatoes.  These Brits were serving up potatoes as if they were the last vegetable on the planet and they were going out of style.  My go-to standby, when other entrée options looked bleak, was a baked potato with canned Heinz tomato baked beans and shredded white cheddar cheese sprinkled on top – which I loyally ate until I had consumed so many over a six-month span, that just the mere act of looking at a potato started to disgust me.

After my European stint abroad, potatoes and I took a break and I decided it was time to see other vegetables.  Somewhere along the way after enough time had passed, I rediscovered my old love for this simple root vegetable. I found that the potato actually has the potential to taste extraordinary when combined with a little imagination.  Now, my love for slender bistro fries with sea salt, garlic and parsley, potatoes au gratin, and buttermilk mashed potatoes has been rejuvenated.  Though sometimes, when I find my heart aching for England a little bit, I think of that humble baked potato with beans and cheese and maybe I miss it just an inkling.  

Here are some delicious ways to liven up the old meat and potatoes routine:

•    For a rustic, earthy dish, peel and cut up a variety of potatoes (such as fingerling, purple potatoes, Yukon gold and russet), toss them in some olive oil, sprinkle them with sea salt, fresh rosemary and thyme and spread them out on a baking sheet.  (You can also place a few cloves of garlic and a halved shallot or two on the pan, for some added flavor). Roast them at 400 degrees for about 45 minutes or so.

•    Instead of just making mashed potatoes with some butter and milk, try adding sour cream, buttermilk (my favorite), smoked Gouda cheese, chives, garlic or bacon.  I prefer to use Yukon gold potatoes when mashing them, because I find them to be richer and creamier.

•    Potatoes make a surprisingly delicious pizza topping.  Scallop them, by using a mandoline to get them very thin.  Pair them with your favorite combination (I like them on a no-sauce pizza with goat cheese, rosemary and bacon).  Or, slice them the same way and bake them into a cheesy casserole or gratin.

•    Latkes (potato pancakes) are a fun way to use potatoes when hosting a brunch and they are perfect for fall.  Top them with apple sauce, apple butter, crème fraiche or sour cream.  Check out this recipe here:  http://www.bonappetit.com/recipes/2008/12/rosti_style_potato_latkes


•    Potatoes also make for an excellent salad – whether they are the star of the salad (think German style potato salad: http://www.jnoelle.com/recipes/German-Potato-Salad.pdf ) or just simple but elegant - mixed with greens and beans like in this recipe.

*Dare:  If you want to get really adventurous, buy some potato chips (or make some at home if you feel like going the extra mile) and make these “compost cookies,” by the   crazy-genius folks over at Momofuku Milk Bar*

Hayley Teater is a chronicler of all things food-related, particularly of the dessert persuasion. She writes for her blog Tiptoes in the Kitchen (hayleygolightly.wordpress.com), which covers her various food escapades and interesting tales from the kitchen.