When you’re picking out potatoes, pay attention to their skin—you want ones with smooth, unblemished skin and no sprouting on their eyes. If a potato has shriveled or bruised skin, it’s damaged or spoiled. When you bring them home, store them in a cool, dark, dry place, and wash them immediately before preparing them. Ready to find something delicious to do with potatoes? These recipes are great for a light meal or a delicious side dish:
Irish Boxty A classic that’s perfect for St. Patrick’s Day INGREDIENTS: 2 large Russet potatoes, grated 1 large yellow potato, boiled and mashed 1 cup whole-wheat flour 1 tablespoon cream 1 egg 1/4 cup finely chopped chives 1 teaspoon parsley 1 teaspoon thyme 1 teaspoon salt 1 teaspoon pepper 1/2 cup canola oil DIRECTIONS: Place the grated Russet potatoes and chives in a large bowl and toss them with flour. In a separate bowl, combine the mashed yellow potato, cream, and egg. Slowly add to the grated potatoes and combine thoroughly. Add parsley, thyme, salt, and pepper. Form the mixture into patties and set aside on wax paper. In a large skillet, heat canola oil over medium heat. Add the potato patties and allow them to cook for about 4–5 minutes on each side until golden brown. Remove from the skillet and set them on a plate lined with paper towels. Serve with sour cream or marinara sauce and sauteed vegetables.
Potato and Broccoli Casserole A healthier take on muchloved comfort food INGREDIENTS: 5 medium-sized Russet potatoes 5 cups broccoli florets 1 cup vegetable stock 1 1/2 cups goat cheese 2 tablespoons cornstarch 1/4 cup olive oil 1 teaspoon whole-grain mustard 1 tablespoon chopped chives 2 cups grated part-skim mozzarella 1/4 teaspoon paprika 1/4 teaspoon cumin 1/4 teaspoon salt 1/4 teaspoon pepper DIRECTIONS: Preheat the oven to 400 degrees F. Cut the potatoes into cubes and chop the broccoli florets into small pieces. Bring a large pot of water to a rolling boil and set the potatoes in to cook for approximately 10 minutes. In a separate pot, use a steam basket to cook the broccoli until tender, approximately 5 minutes. In a small saucepan, warm the vegetable stock and olive oil over low heat. Whisk in the cornstarch until thickened, then add the mustard and goat cheese, allowing to melt and combine. Remove from the heat. Drain the potatoes and combine with the broccoli in a large mixing bowl. Add the wet mixture and combine, followed by the chives and shredded mozzarella. Season with paprika, cumin, salt, and pepper. Spread the mixture in a casserole dish and bake in the oven until warm and bubbly, approximately 15–20 minutes.
HEALTH & BEAUTY HEALTH
Unplug IT’S GOOD FOR YOU By Dylan Roche
If you’re like most people, there’s something you do excessively every day that’s pretty bad for your health. Maybe not as bad as cigarettes or fast food. But cutting back on it might still be good for both your physical and mental wellbeing. This unhealthy habit? Screen time. Think about how many collective hours you spend staring into your phone, tablet, or computer on any given day. But on National Day of Unplugging—recognized this year from sundown on Friday, March 5, to sundown on Saturday, March 6—people across the country will take a 24-hour break from all their tech devices. Of course, it’s not practical to swear off your gadgets all the time. But giving them up for a short period helps you realize your potential for going without them more often and ultimately achieve better tech-life balance.
whatsupmag.com | March 2021 | What’s Up? Annapolis
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