Cold weather is definitely here and it brigs us POTATO season! Before moving to Europe I had no idea how many kinds os potato (and apples) there were in the world. I grew up in Brazil, a tropical country where we eat tomatoes all year long and seeing the food offer change together with the climate is so much fun you cannot imagine.
Besides, I live in France and potatoes are the basics when we talk about French cuisine. French fries (never mind if they are French or Belgium), mashed potatoes, gratins with yummy smelly French cheeses, you name it.
An erect South American herb (Solanum tuberosum) of the nightshade family widely cultivated for its edible starchy tuber.
Potatoes are rich in carbs (a nightmare for those who follow a low carb diet), but let’s not forget that they are also very low in fat, besides being oh so full with vitamin B, C, iron, potassium, calcium, phosphorus and starch. Besides, even though on this blog we do not judge nor criticise any kind of diet, we do advocate for a balanced routine with all nutrients, including carbs and we don’t even dream of letting a delicious treat such as potatoes out of our diets.
Now that I have convinced you to stop fearing poor little potato, let’s get to the second part of this post. Just forget the automatic gesture of peeling the potato! Did you know that the potato peel has more vitamin C than an orange? Vegetables and fruits peel (in general) is rich in fibre that are the key to a well functioning bowel and, let’s face it, if you want to lose weight, you must poop just right.
So, it’s settled, we’re having potatoes, and we’re having it with their peel, right? Not forgetting to wash them properly prior to cooking. Well, now let’s talk about the last polemic issue of the day: the microwave.
Yes, you can make this recipe on the regular oven for, in the end, we are talking about a baked potato. All you have to do is wrap the potato in foil paper and put it in a pre-heated oven at 180°C (356°F) for about 40 minutes. I’ve tackled the microwave love and hate on my omelette post, but I insist in repeating that all I want is to suggest some hacks in order to make life in the kitchen a bit simpler and that includes using technological advances in favour of a balanced diet.
BAKED POTATO (on the microwave)
1 potato of about 200g (0,5 Lbs) – do chose whichever potato you like: sweet potato, Yukon, pink, purple…
- Start by washing the potato and drying it with a clean towel.
- With a fork, place a few wholes in the entire extension of the vegetable. You can go nuts and release all your tensions here. Think about you ex, your cranky boss, or any problems you may have at the moment.
- Roll the potato in some paper towel (careful!!!!! don’t even dream of using foil paper or you will explode your hose, ok?) and put it in the microwave in high power.
- Cooking time will vary depending on your microwave and on the size of your potato. I advice you to set it for 3 or 4 minutes to start. Then, you stick a fork ou pointy knife into it to see if it’s soft enough. If you think it’s still stiff, just add 1 ou 2 more minutes and voilà.
- Now all you have to do is cut your potato in half and fill it with you favourite topping. You can make it simple and just put a spoon of cream cheese or fresh ricotta (seasoned with salt, pepper and parsley). Or you can use chicken , tuna or even beef for a carnivorous version.
I just put some salt and rosemary on my potato and braised some shimeji mushrooms (rich in fibre, minerals and protein) with onions and garlic. My potato is quite big. It serves two persons. Or two meals – do you see the meal prep opportunity presenting itself?