The Potato Museum : All Spuds, All the Time
It’s the luck ( or absence of same) of the Irish that this blog would not function yesterday, so today’s St Paddy greeting comes as you already are in the midst of your celebrations……
Tra la!
©The Potato Museum
The fabled Burbank russet, the result of a “find” by Mr Burbank in his New England garden that went on to become the most baked potato variety in North America. Burbank’s career flourished in California, his move financed in part by the sale of an original russet seedling.
Below, the Bodega Red, a spud that may have arrived in California directly from South America.
More on Burbank, as well as the Bodega, here.
These well-hatted gentlemen gazing uncomfortably upon some large, healthy-looking russeted spuds presumably are Canadian, as the pic comes to us via the Ontario Potato Board.
In honor of St. Paddy’s Day, side your next protein with an Irish “colcannon”, a traditional dish that combines mashed potato and kale. We spice ours up with some fresh rosemary, but you can use any herb of your choice.
Rosemary Colcannon
Serves: 4Boil 1 1/2 lb Yukon gold potatoes until…
(via ohmyfuckingpotatoes)
(via ohmyfuckingpotatoes)
