Roasted potatoes rich in flavor, history
In 2002 I spent spring and summer in Ireland thanks to a student work visa. Those months were my first taste of living completely on my own and I had an amazing time.
The atmosphere of Dublin might seem down right slow to a visitor accustomed to much larger and more bustling cities. Coming from a smaller urban area myself, the relaxed attitude didn't bother me a bit. Within days I was head over heels in love with the Fair City. One of my favorite things about Dublin was the size of its business and shopping core. It was not at all unusual for me to walk out of my apartment and wander through the entire city center in just a few hours. I ambled up and down narrow lanes discovering nooks and crannies the average tourist might never see.
Many unassuming buildings had small plaques noting their significance in Irish history. Once I began to notice these signs the closeness of history buzzed around me. At any moment you might read words like these next to a door frame or below a lamp post: Author James Joyce walked here, Revolutionary Robert Emmet was hung and died here, a barely honored and long forgotten treaty was signed here.
Perhaps this is why I was so comfortable. The presence of history, both terrible and beautiful, was palpable in a way I had never known before. It was hard to feel alone surrounded by all those ghosts. In a city full of new money, new cars, new business and new residents, it was a comfort to find reminders of the past quietly hanging on.
A discussion of Ireland's past doesn't take long to make its way to The Great Famine or The Potato Famine as many know it. The Irish people as a whole have a history scarred by deep wounds that are still healing today. Due to the politics of the time The Great Famine lasted on and off for years. The landed British lived comfortably while poor tenant farmers died by the hundreds of thousands while many more abandoned everything to seek a better life in another part of the world.
"During the famine approximately 1 million people died and a million more emigrated from Ireland, causing the island's population to fall by between 20 and 25 percent. The proximate cause of famine was a potato disease commonly known as potato blight. Although blight ravaged potato crops throughout Europe during the 1840s, the impact and human cost in Ireland – where one-third of the population was entirely dependent on the potato for food – was exacerbated by a host of political, ethnic, religious, social and economic factors which remain the subject of historical debate." -Wikipedia
The devastation of The Great Famine took an emotional toll on the people in Ireland that continues to be a part of the modern cultural tapestry. Fortunately, potatoes remain a staple within the canon of traditional Irish food.
During my visits to Ireland I was blessed to receive invitations to Sunday dinner in the homes of friends. Each home cook put their own mark on the meal but they often featured the same basic components. These traditional weekly suppers included a slow roasted meat, hot vegetables, dense dark brown bread with butter, roasted potatoes, and brown gravy. There must be a national protocol for preparing potatoes, they were always perfectly golden and crisp on the outside with soft pillowy centers. Between the brown bread and the roasted potatoes I have a hard time choosing a favorite. Luckily I now have recipes to make both at home should the urge strike. The brown bread recipe can be found in this St. Patrick's Day post from last year. The potatoes are just below.
Crispy Herb Roasted Potatoes
Crisp on the outside, warm and pillowy on the inside. These simple potatoes qualify for ultimate comfort food status.
Prep time: 15 minutes; Cook time: 25 minutes; Yield 6 servings
1 1/2 lbs russet potatoes, cut into cubes around 1 1/2 inches each
3 tablespoons fresh herbs, finely minced (thyme, marjoram, rosemary, parsley)
2 tablespoons cooking oil for higher heat like canola, vegetable or grape seed
1) Preheat oven to 425 degrees and have an ungreased baking sheet ready.
2) Place the cut potatoes into a large mixing bowl and top them with the herbs and oil. Use a spatula to coat the potatoes with the herbs and the oil. Turn the potatoes onto the baking sheet and place into the preheated oven for 15 minutes.
3) After 15 minutes remove the potatoes, increase the oven temperature to 450 degrees. Use a pancake turner to flip the potatoes and replace the pan in the oven to cook for 10 to 15 more minutes. The potatoes are done when the sides are crisp and golden. Serve warm.
Approximate Nutrition Per Serving: 130 calories, 4.8 g fat, 21 g carbohydrate, 1.5 g fiber, 2.4 g protein, PP = 4
(Inspired by Rosemary Roasted Carrots and New Potatoes from "Gluten-Free and Vegan Holidays" by Jennifer Katzinger)
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