I love potatoes, their versatility never ceases to amaze me. And did you know the Inca Indians in Peru were the first to cultivate potatoes around 8,000 BC to 5,000 B.C.? No, me neither until I looked it up. We have a lot to thank them for. Moreover, they didn’t just use them for cooking, oh no, they were masters in the art of potato versatility.
They also did the following *:
Placed raw slices on broken bones to promote healing
Carried them to prevent rheumatism
Ate with other foods to prevent indigestion
Measured time: by correlating units of time by how long it took for potatoes to cook
Then there were various potato remedies:
Treat facial blemishes by washing your face daily with cool potato juice
Treat frostbite or sunburn by applying raw grated potato or potato juice to the affected area
Help a toothache by carrying a potato in your pocket
Ease a sore throat by putting a slice of baked potato in a stocking and tying it around your throat
Ease aches and pains by rubbing the affected area with the water potatoes have been boiled in
A pretty comprehensive list, I think you’ll agree.
However, tonight, we enjoyed our potatoes, roasted. Now I know everyone has their own way of roasting potatoes, but for me, there is nothing like a crisp crunch on the outside, with a soft, fluffy warmth on the inside. I always par boil my potatoes, then drain them, put the lid back on the pan and give the whole thing a good shake.
I then sprinkle some semolina, a little tip I got from Nigella, and add a little salt before popping them into a tray with vegetable oil that has been heated up in a hot oven. Gas mark 8. They take about 50 minutes in my oven, yours may take less time. Either way, if you don’t overload the tray, and turn them every so often, each potato comes out gloriously golden and crispy.
What more could a girl wish for on an autumnal Monday evening?
*Taken from http://www.potatogoodness.com