#potato

#potato

Celeriac has been the ruiner of many a soup that I have been fed, overshadowing the taste of the other ingredients and dominating the flavour profile.

These tiny packages pack a nutritional punch-so much so that the advisory committee for the 2025 U.S. Dietary Guidelines recommended upping the daily serving size of legumes and promoting them as a protein source over meat and seafood. Navy beans, for example, are especially fiber-dense, and lentils are protein powerhouses.

Potato sprouts contain compounds (specifically glycoalkaloids like solanine and chaconine), which stick in the potatoes' skin and become toxic in the body when consumed in large quantities, leading to an upset stomach or indigestion. However, it's worth noting that potatoes already contain glycoalkaloids - the compound is just more concentrated in the sprouts.

Kettle-cooked potato chips are usually sliced thicker and cooked in smaller batches for longer amounts of time. They get cooked in kettles that are filled with oil, and the temperature of the fat gets adjusted throughout the cooking process.

For many years, Wendy's baked potato was a cornerstone of the 99-cent menu. These aren't skimpy potatoes, either, and each Russet weighs about 11.5 ounces. Toppings included butter, sour cream and chives, bacon, or even cheese and broccoli back in the day. It was a great deal. One Redditor claimed that the $1 baked potatoes with sour cream and chives got them through college.

Germans love their potatoes. They eat on average 63kg a person every year, according to official statistics. But the exceptional glut of potatoes produced by farmers during the last harvest has overwhelmed even the hardiest of fans. Named the Kartoffel-Flut (potato flood), after the highest yield in 25 years, the bumper crop has inspired one farmer to organise a potato dump on Berlin, with appeals going out around the German capital for people to come to various hotspots and pick them up for free.

The spicy lamb grinder is a variation on Bar Gernika's lamb grinder, which combines some of the best aspects of a gyro, French dip, and cheesesteak into one flavor-packed sandwich. Served on crusty and fluffy French bread, the lamb is tender and thinly shaved, reminiscent of shaved meat from a gyro. The meat is topped with cheese, grilled onions, and peppers, and the whole thing comes served with a side of au jus for that French dip experience.

Onions may not be the prettiest vegetable to grow, but they're certainly one of the most useful. Figuring which items you eat most often is the first thing to consider before planting a vegetable garden, and as a fundamental part of soups, sauces, and salads, who couldn't use more of these easy-to-grow alliums? The only tricky part is that location really matters, as different varieties of onions require different day lengths in order to thrive.

There is perhaps no food more humble than a baked potato. But driven by creators like the U.K.'s SpudBros - 4.9 million followers and counting - POV footage of scored, fluffed, and amply topped spuds are all over TikTok. Baked potatoes are just as convenient as Sweetgreen or Chipotle, and should be as prevalent, but only recently has New York caught up to the glories of the quick-potato lunch.

People grow asparagus from crowns because it shortens the long wait times for harvesting. From seed, you'll need to wait three years before harvesting asparagus. Some people consider that a waste of time. The tradeoff is that you can keep harvesting every spring for up to 15 years or more. If you plant crowns, you get a one-year jump on things. However, those crowns may have soil-borne diseases you don't know about, so there is a risk involved. Seeds remove that problem.

You really don't need much to make a delicious baked potato - some oil, a little salt, and an oven rack - and the opportunity to make it into a meal is endless. But at the crux of it all, of course, is the potato itself. Even a delicious baking potato can have flaws, and if you notice that yours has some brown spots, there's usually no need to worry.

Parsnips' signature sweet, nutty flavor comes from their cold-weather cultivation. That subterranean freeze is what converts the roots' starches into sugars as the veggie grows underground. This is also why spring-harvested parsnips tend to be sweetest, although parsnips can be harvested during the fall and winter months, too. Fall- and winter-harvested parsnips feature a firmer texture and earthier, subtly bitter tasting profile.

Lines often form outside the doors of those looking for their choice of French fries, sauces, and toppings - and some of these orders aren't simply topped, they are towers.

If you love your salty snacks (and who doesn't?), we have a game-changing idea. Potato chips are irresistibly delicious, but we all know the unfortunate truth that they're a far cry from healthy, with their sodium and unhealthy fats. But you don't have to give up the experience of enjoying a crunchy, savory snack; in fact, you can even upgrade that experience with chickpeas.

They were added to the menu, along with the legendary salad bar, as part of the health food craze that was sweeping the nation in the early '80s. This was a big deal at the time. In the early 1980s, the USDA released its first dietary guidelines, suggesting Americans cut back on saturated fats, sodium, sugar, and cholesterol. In 1982, Coca-Cola introduced Diet Coke. The diet craze was in full swing, so Wendy's took its own big swing by offering a baked potato in 1983.

Instead of spending the time and effort to prepare your own crispy-edged smashed potatoes, firing up this easy-to-prepare side leaves you more time to work on entrees, desserts, and more. The minimal list of ingredients includes potatoes, olive oil, sea salt, and "Liquid Gold," a garlic Parmesan seasoning that contains real butter, buttermilk, garlic, bell red peppers, Parmesan cheese, and a mix of savory spices.

The humble tortilla is an iconic food staple in Mexico. Everyone eats them, regardless of age or income. The ingredients for the tortilla I was frying in this photo have been fermented to include probiotics and prebiotics for gut health. My research focuses on developing such fermented nutraceuticals - nutritious products with pharmaceutical benefits - to help improve people's metabolic health and combat the malnutrition prevalent in some of Mexico's poorest communities.