Baked Potatoes

BUDGET YOUR TIME WISELY. These take an hour to cook after prep! Keep that in mind if you’re hankering for starchy goodness these cold winter months.

You’ll need:

• 4-6 large, starchy potatoes (gold or russet are best), all similar size
• oil (olive oil adds nice flavor, but plain old vegetable oil is fine)
• salt
• Foil
• Tongs
• A baking sheet (optional)
• An oven set to 425 degrees F
• A fork

Set out your foil. If you’re using a baking sheet, put it on the sheet. (You can place potatoes on the oven rack- the sheet just makes things more convenient.) For crispy skin, bake with the potatoes unwrapped. For softer skin, wrap them individually in foil. The ones above were unwrapped.

Scrub your potatoes and remove any blemishes. Poke them all over with a fork. Dry your potatoes and then rub them all over with oil. Side note: olive oil is good for the skin in dry winter conditions- a good reason to just get in there and use your hands. You can’t wash off oil very well, though- use a paper towel or napkin to wipe off the extra.

Sprinkle on some salt. If you’re wrapping your potatoes, do that now.

Bake in the oven for 50-60 minutes. Turn over after 20 minutes, after 40, and then check them at 50. If a fork slides right through when you poke one, it’s done. If not, put them in for another 5-10 minutes.

Serve with whatever toppings you like on your potatoes. Butter, sour cream, french onion dip, cheese soup, Cincinnati chili, shredded cheese, bacon.. whatever floats your boat!

Colcannon

Colcannon is an Irish dish. It can be served as the main dish or a side. It can be formed in a mold and sliced to serve, or simply dished up with a spoon. It’s a very thrifty dish – the most expensive part is the butter.

Don’t be stingy with the butter.

Ingredients:

• 5-6 russet potatoes (3 lbs or so)
• 2 medium leeks (or 1 onion)
• 1/2 head green cabbage (or similar amount of spinach, kale, or mustard greens)
• 1 stick butter
• Milk or Cream
• Salt
• Pepper

Peel and slice the potatoes, making sure the slices are about the same thickness. Place in large pot, cover with water, and salt the water heavily. Place on high heat until the water boils, then turn down to simmer. Potatoes will take 12-15 minutes to cook, depending on how thick the slices are.

Trim the green leaves from the tops of the leeks, and the roots from the bottom. Slice lengthwise along the crease, then run under water while “fanning” the top to remove any dirt that was caught in the leaves. Slice in half-moons and set aside. (Alternately, dice onion.)

Cut the half cabbage in half again, then slice both quarters thinly as if for cole slaw, avoiding the core. (You can use a mandolin slicer, a food processor, or a big knife.)

When the potatoes are ready (stab with fork to test- if it slides right through, it’s done), drain the potatoes, then melt the butter in the bottom of the now empty pot. Add the greens, some salt, and some pepper, then saute over medium-low heat until the greens are wilted and flexible (this will take longer for cabbage than for spinach).

Remove from heat, add the potatoes and some milk (between 1/2 a cup and a cup, start at the low end). Mash potatoes with masher or a large fork, mixing the greens into the potatoes as you go. If it looks dry, add a little more milk and mash or stir it in. Taste and add more salt or pepper as needed.

Serve warm with lots of butter or gravy.