In Defense of the Potato
11 March 2025
Yes, the potato.
The potato and the egg are probably the most relevant foods in a contemporary diet, and of course throughout human history. There are few others that can rival them as a duo, or apart. An egg is an important staple, the potato an equal, or at least an ideal companion. Without potatoes and eggs there can’t be a healthy, balanced diet. Eggs are nutrient rich, and a great source of protein, whereas the potato is a source of fiber, vitamins, and minerals. Together they are interconnected and counter balanced as the Yin and the Yang. The relevance of the egg is undisputed, but potatoes tend to get a bad rap.
The term Potato, Potahto means that even if two things seem different, they are essentially the same. An egg is an important ingredient, and often the backbone of basic recipes, as well as the most complex, and everything in between. Dairy can be a significant ingredient that contributes to a mild acid level, or as a binding element with low oil content. Potatoes with dairy or egg, or both are the foundation of a great dish, or even a meal. This is about the potato, which might outrank an egg, and definitely dairy, because it provides a blank canvas of possibility.
A recent New York Times features a Potato Fondant recipe with a gorgeous photo. The potatoes in this case are creamy Yukon Gold, baked with butter, oil, broth, garlic, and herbs until they are gooey on the inside, crispy on the outside. If it were rice, or another grain, or vegetable it would still be delicious, but it’s the potato that makes the dish what it is. The textures, the combination of absorbed flavors, the aroma, and the comfort of feeling satiated are hallmarks of a potato. A simple cut of meat, with a potato dish, like potato fondant, and a glass of wine can make for a memorable, luxe experience.
Potatoes prepared as a fondant is an occasional treat, probably not part of a daily diet, but potatoes in general can, and should be - especially if you are concerned about overall good health, or even just trying to maintain, or loose weight. They are filling and quick to prepare, so even if you are on ‘a diet’, or in a hurry, a potato with olive oil, salt, and pepper feels like a meal. It’s healthy and satisfying in a way that real food is, and it’s cheap. It can be topped with a can of tuna as a proper lunch, and is ready to eat in under ten minutes in a microwave.
It’s common to 'bake’ a potato using a microwave oven, but just in case, here’s how it’s done -
wash, then poke the skin with a fork or knife
place in a microwave safe bowl
douse with olive oil, salt, pepper
cook for about 5 minutes, depending on the size of the potato
then rotate and cook for another 5 minutes or until it’s ready.
It usually takes about 8 minutes total cooking time for a decent sized potato. Frozen vegetables are another great topper, or if you have leftover ground beef or chicken for protein. Add more olive oil to the whole thing, with additional salt, pepper. If you have a large potato that is too much to eat in one sitting, cut it in half and place with the flesh side down in the bowl in a pool of your favorite oil. This first round of cooking will create a subtle crust around the peripheral of the skin and flesh where it comes into contact with the oil. This adds color, texture, and additional flavor, but flip it on it’s side for the second cook or it will become too tough. If you are adding canned tuna or salmon, or a tin of sardines, use the oil from the can as it has more flavor and protein from the fish.
And you should definitely eat the skin…
