Stephelle’s Kitchen: Russet Potato

after all the failed experiments during last Oct to

create a proper new potato dishes

Stephelle’s Kitchen: Home-Baked Hash Brown

Stephelle's Kitchen: The Potato Person

 

and even this one, dated two years back

Stephelle Kitchen - Potato Sandwiches

 

have cease eating potato for quite awhile

till the recent long one-week sickness

Loweakend X Higheatemp: Suddenlill

 

ate nothing

but potato during the recuperation period

(yes.. I spelt the R word without spell-check)

more particularly

the Russet Potato

 

From Wiki: The Russet Burbank potato is a large brown-skinned, white-fleshed cultivar of potato. It is commonly used in French fries in fast food restaurants.   When used for making potato chips, it results in a dark-colored chip due to caramelization, its sugar content being higher than that of the Maris Piper potato, more commonly used by chip makers.   It is also of high antioxidant activity, which is rare for starches.   Luther Burbank developed the Burbank potato in Lunenburg, Massachusetts in the early 1870s. In 1875, Burbank sold his farm and the rights to his potato, and moved to Santa Rosa, California.   Later, a natural descendant of the Burbank potato, but with russetted skin, was selected and named the Russet Burbank potato.   The name Burbank Russet potato is often used and is not considered an error, although technically it incorrectly implies the potato was russet before Burbank worked on it.   The Russet Burbank is the most common potato variety grown in Idaho, the leading potato growing region of the United States. Russet Burbank is also the most commonly grown variety in both Prince Edward Island, and New Brunswick Canada. These two regions comprise the majority of Eastern Canada's potato production.

 

Russet potatoes accompanied me through

just boiled potato

 

then took the risk to dip it with chili sauce and

sprinkle some black pepper powder

simply satisfying

thank goodness

sore-throat didn’t invade

 

potato vegie soup

the most common combination is

Potato x carrot X onion

a.k.a ABC soup

mine was some other anonymous white colour vegie

no onion

I kinda dislike onion in soup

they tend to disseminate

and pollute the whole soup

 

since potato goes well with soup

it goes well with anything

which can be cook in soup-form

 

Russet potato goes spicy

cooked in curry

however

the overpowering spiciness

kinda took over its

natural sweetness and fragrance

anyway it generally still blends in

outshined yet not out-casted

so who is the lead acotr here?

potato curry with chicken??

chicken curry with potato???

curry potato with chicken???

curry chicken with potato????

 

whenever there is a curry dish

we will rush for the potato

chicken meat would have been left behind

mom reserved some of the gravy till the next morning

sometimes to be cooked with noodles or vermicelli

overnight gravy tastes better than the original dish

due to the sedimentation process (so scientific)

back to the overnight curry gravy

topping up a few potatoes

made me a happy kid at lunch

 

conclusion:

it’s so good that

you can even eat it on its own

(no.. I have been copying this slogan

over and over again)

 

p/s

don’t judge a potato by its skin

so I decided to reserve these

not-too-appetizing photos till the very ending