Potatoes and the Pandemic
A simple dish with fresh ingredients.
During the COVID-19 pandemic, there has been a massive surplus of potatoes here in Canada.
Potatoes are a root vegetable originally cultivated by Indigenous Peruvians and eventually brought to Europe by the Spaniards in the 1500s.
This starch-filled vegetable can be eaten raw or cooked. However, dietitians advise against eating uncooked potatoes due to the difficulty they can cause for one’s digestion
For this recipe you can use any type of potato, but I prefer to use small (size of a golf ball) yellow potatoes for crispier results. You will need a large baking sheet.
*Twice Cooked Smashed Potatoes *
- 1.5 pounds small potatoes
- 2 tablespoons extra virgin olive oil (EVOO)
- 2 cloves of garlic (or ¼ teaspoon garlic powder)
- ¼ teaspoon onion powder
- Fine sea salt or Kosher salt to taste
- Ground pepper to taste
- In a pot the size of a dutch oven or soup pot, heat water to a boil.
- Next, add potatoes and a pinch of salt. Be sure that there is a minimum of 1 inch of water covering the potatoes. Let cook for approximately 20 minutes until tender. Once cooked, drain the water and let the potatoes cool.
- While the potatoes are cooking, preheat the oven to 425F degrees.
- Lightly oil a large baking sheet with olive oil. Using a basting or pastry brush to do this makes it easier.
- Place potatoes on the baking sheet. Using a fork or potato masher gently “smash” the potatoes until they are flattened. The thinner the crispier.
- Drizzle potatoes with olive oil, then sprinkle with garlic/garlic powder, onion powder, salt, and pepper.
- Bake in oven for approximately 25 minutes or until they are crisp and golden on the edges.
*This is the type of recipe where you can add a variety of herbs and spices on the potatoes before placing them in the oven: thyme, rosemary, green onion, chives, parsley (after they are baked). You can even use butter in place of olive oil. What makes this simple potato dish taste great is the use of minimal, simple, and fresh ingredients.
Yovella is a former resident of McCauley who still works and volunteers in the area.