I say Potato – you say Yum!

Potatoes have a long and rich history.  They were first discovered in the Andes Mountains of South America some 7,000 years ago.  The tubers impressed people with their high nutritional content and ruggedness.  The vegetable would take its time, but eventually it made it’s way across Europe finally becoming a dietary staple.

Did you know that potatoes are very low in saturated fat, cholesterol and sodium?  They are!  Plus, a potato is a good source of Vitamin B6, Potassium, copper and an excellent source of Vitamin C.  You want more?  Ok, potatoes are a good source of complete protein.  Meaning, the tuber has all the essential amino acids (in proper proportions) needed to make a complete protein, making the potato a high-quality protein.

But the best part about the potato?  The taste of course!  The potato has been touted as one of the most versatile vegetables on our dinner tables.  They can be baked, fried, mashed or steamed.  They can be eaten cold or scalding hot.  They come in perfect portion sizes and keep for long periods of time without spoiling.  That is one awesome veggie!

As for myself, I’ve been on a potato kick lately.  Right now my garden is bursting with herbs just begging to be used the spuds.  One of my favorite “quick fix” meals are roasted & herbed potatoes with a tofu crumble on top.  So delicious!

Here’s what I did.  Wash and cut desired amount of potatoes into fry like shapes and place in bowl.  Add fresh ground pepper, chives, oregano, basil, thyme, rosemary and sea salt as desired.  Don’t worry if you don’t have the exact combo of spices.  Any fresh herbs work well.  Drizzle bowl with olive oil (I use about a tablespoon for 3 medium size russet potatoes) and mix well with your hands.  Place the potatoes on a baking sheet that has been lined with parchment paper and broil until crispy.

I top my roasted potatoes with a crumbled tofu topping.  Using half of a block of firm tofu, crumble tofu between fingers into a bowl.  Add sea salt, nutritional yeast, pepper, dried oregano and basil, lemon and walnut oil.  Mix well.  The longer you leave it sit, the better the flavor.

I could eat these all day long.  So, so good!

Got a favorite potato recipe?  Wanna share?  We’d love to hear it in the comments!

For more information about potatoes, check out The Potato Museum.  It’s all things potato.  Sweet!