Sensuous Spuds

How could something as nondescript as a spud taste so good? This brown unassuming blob of complex carbohydrates is one of the most versatile vegetables around. Bake them, fry them, boil them or mash them, I just love them. I can eat potatoes everyday of the week. The easiest way to cook a potato is to bake it. I like my baked potatoes with tuna and shallots in mayonnaise. Here is the recipe:

Baked Potato
1 large russet potato per person
Olive oil

Clean the potato thoroughly with a stiff brush under running water. Preheat oven to 250C. Use a fork to poke holes all over the potato so that moisture can escape during baking. Lightly coat with olive oil and salt. Place potato on rack and bake for 1 hour. Cut lengthwise and serve with toppings of your choice.

Potato Facts:
Potatoes come in every size, shape and colour. This humble tuber has come a long way. The Natives of Peru have been cultivating the potato as a staple food for thousands of years. After the Conquistadors conquered the Incas, they brought it back to Europe. The potato made its way back across the Atlantic when the Europeans started to explore and colonise America.

Besides complex carbohydrates, the potato is a good source of potassium, Vitamin B6, Vitamin C, and folic acid iron. It is virtually fat free. One potato provides 3g of dietary fibre, which comes up to about 10% of daily dietary fibre needs. One medium sized potato contains about 100 calories.

Author: Peter Tan

Peter Gabriel Tan. Penangite residing in the Klang Valley. Blissfully married to Wuan. A LaSallian through and through. Slave to three cats. Wheelchair user since 1984. End-stage renal disease since 2017. Principal Facilitator at Peter Tan Training specialising in Disability Equality Training. Former columnist of Breaking Barriers with The Borneo Post. This blog chronicles my life, thoughts and opinions. Connect with me on Twitter and Facebook.

6 thoughts on “Sensuous Spuds”

  1. Potatoes… yes i love ’em… cook them anyway, i will eat them. The only bummer you have to consume it immediately, otherwise is it taste funny if you leave it to cool, except of course when you’re making potato salad.
    I havent tried baking potato using olive oil. Usually i just use butter.
    hmmm… now im hungry… 🙂

  2. KaZ,
    You must take me along on one of your culinary adventures when I am in KL. I get hungry just by reading your food blogs.

    There is not much difference between using butter and olive oil, except for the aroma. I used to use butter, too.

  3. Peter, i will keep you in mind 🙂
    Actually me, sharizal and adib planned to go to that turkish restaurant (saray) but we havent got the chance to meetup together.
    Should we finalize anything, we will keep you posted.

  4. Surfed this website 2 mths ago when my husband suffered SCI due to a worksite accident. Am surprised that i am backed here agn while doing a search for Saray Rest for my MBA project. Well, hope you have dropped by Saray by now…it’s really a cosy place with good food.

  5. Mei,
    I hope your husband is getting better now. Where is Saray Restaurant?

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