Potato – as a side dish or the main one, for meat-eaters and plant-choosers, for almost any culture – has been the only universal, all-time favorite ingredient of any meal.
Besides rice, this capybara of all tastes, Kianu Reeves of all plates, savior of many famines, goes with almost everything and it seems we cannot imagine not having potato in our diets.
Over the years, we have mastered the varieties, growth, and storage conditions so we can have many different tastes and availability all year round, and with that comes the creativity and development of the recipes.
Pot Potato, Potato Pots
There is a recent trend when it comes to cooked potatoes, and it means mingling everything else just not preparing the ordinary and plain potatoes.
It involves mixing tastes and different vegetables and, most importantly, preparing the meal in an instant pot, with serving in another pot (or bowl). According to my friend at Corrie Cooks, there can be so many variations, as long as you use the instant pot. These types of chowders are perfect for preparing this way, it makes the aromas and juices fuse with each other, as hot air and the speed of cooking keep the freshest and most natural taste of ingredients.
If you already have an instant pot, go ahead and try these potato stirs because who said you have to prepare only heavy meals in them? If you don’t, but you consider yourself a gourmet… do elevate.
Is there a match more perfect than potato and cheese? (All right, maybe bacon, but we’re covering all kinds of diets now.)
Never mind the process of preparation, you just go ahead and try adding cheese onto your potatoes. One of our favorite mixes is dirty potato or cheesy potato which many burger bars and fast-food restaurants present as a special offer, but you can easily make your own and make them as “dirty” as you want them to be.
This meal is really quite simple, it basically involves fried or baked potatoes, topped with whichever melting cheese, and from there contents have no limit – plenty of crisp bacon if you wish, chopped pickles, sun-dried tomatoes, sauce dips of many kinds…
Spice It Up, Buttercup
There is a certain instant betterment when adding spices to any meal and potatoes, of course, thrive on this union. You can try to bake whole or sliced potatoes, overflowed with butter or whipped sour cream and a mix of spices – basil, black pepper, oregano, rosemary, and thyme heavenly match here.
To spice things a little bit (pun intended!), you can combine potato and sweet potato, add olive oil, and spree the spiciness – salt, black pepper, sweet paprika, garlic, rosemary, basil, saffron – add bread crumbles and toss in the oven.
The point here is to find your favorite spice degree and mixture and don’t be afraid to use it in any other potato meals as well!
Potato meals are extremely versatile and the best thing is that you can try all these versions for any daily course because they’re easy to prepare, unique every time and if you ask me, I would eat potato every day all day – baked, slow-cooked or instantly cooked, mashed, fried, plain or “dirty”, ordinary or spiced. There is no reason or way to not use potato in any of your rotations.