Apparently, the potato was looked at with suspicion in England until the government encouraged its cultivation after the Revolutionary War food shortages. In Northern Europe, it used to be grown in gardens as an exotic plant.
Once cultivation became widespread in Europe, the threat of famine decreased, and there was a population boom:
The most dramatic example of the potato's potential to alter population
patterns occurred in Ireland, where the potato had become a staple by
1800. The Irish population doubled to eight million between 1780 and
1841 — this, without any significant expansion of industry or reform of
agricultural techniques beyond the widespread cultivation of the
potato.
Though Irish landholding practices were primitive in comparison with those of England, the potato's high yields allowed even the poorest farmers to produce more healthy food than they needed with scarcely any investment or hard labor. Even children could easily plant, harvest and cook potatoes, which of course required no threshing, curing or grinding. The abundance provided by potatoes greatly decreased infant mortality and encouraged early marriage. Accounts of Irish society recorded by contemporary visitors paint the picture of a people as remarkable for their health as for their lack of sophistication at the dinner table, where potatoes typically supplied appetizer, dinner and dessert. - from History Magazine
Though Irish landholding practices were primitive in comparison with those of England, the potato's high yields allowed even the poorest farmers to produce more healthy food than they needed with scarcely any investment or hard labor. Even children could easily plant, harvest and cook potatoes, which of course required no threshing, curing or grinding. The abundance provided by potatoes greatly decreased infant mortality and encouraged early marriage. Accounts of Irish society recorded by contemporary visitors paint the picture of a people as remarkable for their health as for their lack of sophistication at the dinner table, where potatoes typically supplied appetizer, dinner and dessert. - from History Magazine
Oven Roasted French Fries
adapted from Deborah Madison's Vegetarian Cooking for Everyone
Preheat oven to 450. Peel 2 russet potatoes (or don't peel if they have a nice skin). Slice lengthwise, roughly into 1/2 inch width cuts. Toss with olive oil and salt. Place on a lightly greased pan. Roast for about 20 minutes, flipping the pieces over once or twice during cooking so that they brown evenly. Take out and add more salt and pepper. Eat. Try and be productive after this.
adapted from Deborah Madison's Vegetarian Cooking for Everyone
Preheat oven to 450. Peel 2 russet potatoes (or don't peel if they have a nice skin). Slice lengthwise, roughly into 1/2 inch width cuts. Toss with olive oil and salt. Place on a lightly greased pan. Roast for about 20 minutes, flipping the pieces over once or twice during cooking so that they brown evenly. Take out and add more salt and pepper. Eat. Try and be productive after this.
I use barbecue spice on mine. A little more interesting and more like the restaurant ones, but a lot less oil.
Posted by: mr.ed | December 13, 2009 at 02:27 PM