The official collective noun for potatoes is a sack, but really, wouldn’t a treasure be closer to the truth? Potatoes, harvested in the fall and content to be stored all winter, are here in our coldest, bleakest weeks, to comfort and warm and cheer.
And the markets are full of them right now — or perhaps it’s more that the markets are less crammed with everything else and you can see the potatoes more clearly.
“We grow about 35 types of potatoes,” notes Jo O’Brien, farmer of Healthway Farms and stalwart of the Union Square Greenmarket.
“Take your Yukon Gold.” He holds one up, rubbing the skin clean with a thumb. “It’s a creamy, all-purpose kinda potato; and you want to be looking for smooth skin, nice shallow eyes, and a little pink in there — look closely and you’ll see it. That’s how you know you’ve got a good one. Just perfect for mashing.”
Potatoes are everywhere on restaurant menus, so you hardly need suggestions if you’d like to eat them out. They’re particularly nice as fries at Balthazar.
Some other eating ideas:
See more of Katherine’s recipes on her blog.