READY TO EAT

This afternoon I peeled and quartered my potato harvest from Thursday and canned them.

Aren’t they gorgeous?

I have not always liked canned potatoes – until I ate my home-canned ones. The commercially canned potatoes always had an “off” flavor to me.

Now “canned potatoes” just means “convenience” to me.

I can make mashed potatoes, smashed potatoes, fried potatoes, potato salad, potatoes for stews, soups and casseroles — almost all the things I can make with fresh potatoes — but without having to take the time to cook them first.

In fact, there’s one recipe I want to try in the near future. I found it at loavesanddishes.net and it sounds like a nice side dish to have the next time I need a quick potato side dish. Wendi’s instructions say to:

Melt 3 Tablespoons butter in a medium saucepan on the stovetop. Add 1 teaspoon each of onion powder, garlic powder, paprika, and parsley, plus a pinch of cayenne pepper and stir well into the butter. Drain a can of potatoes and dump it into pan, mixing well to thoroughly coat them with the butter. Mix 1/2 cup of water with 1 teaspoon lemon juice and pour into the pan. Bring to a boil, stirring frequently. Add salt and pepper to taste and remove from the heat. Sprinkle with 3 Tablespoon Parmesan cheese and serve.

Ten minutes to a glamourous side dish! Can’t get much better than that.