• is not fattening.

  • It is a c

ed potatoes, and it is thi

s rough sandy layer that traps the seasoning and adds a text
Collect from 企业/

of the most common dishes,

drate and it a

lso has its own store ▓of trace min

if you eat out i

erals and vita

mins. It is only when it is deep-f

n the little res▓taur

ried in vats o

f fat, and then generously salted th

ants, is a

at it becomes an unhealthy fast food. My ▓mother used to prove the point with what she called her ABC soup. It had vitamins A, B and C, she said and the main ingredient▓s were potatoes, carrots and tomatoes. Sometimes, she added meatb

dish of potato ju

alls to the soup as a treat. I'm not c▓ertain if she got all the vitamins correct or if she used poetic license, b▓ut it was a soup that was popular

lienne stir-fried

all ▓through our childhood years. And, looking at t▓he size my brothers have grown to, mother's ABC soup must have had some effect. And finally, he

with▓ green chili

re are some t▓ips on how to find the perfect potato. Look for unblemishe▓d spuds with no dark spots or little green buds sprouting out of the eyes.


If your potatoes at hom▓e have sprouted, you must shave off t▓he buds, or they may give you a nasty tummy ache. Potatoes

rs. Well-t

come in many types, but most can be divided into waxy or floury varieties. If yo▓u are baking the potatoes or stewing the▓m, you want the floury spuds, which are usually white-fleshed. If you are stir-frying them or want them to keep t

raveled I may

be, but it was the first time I

had eaten potat

oes as a stir-fried vegetable.

These days, of

course, I am almost addicted. T

he simple stir

-fry brings out the potato's rea

l flavor an▓d ele

vates it to the starring role it

deserves. It is

certainly a lot healthier than

greasy fries▓ or

chips. My husband remembers a po

tato and meat

stew from his student-farmer day

heir shapes better when▓ cooked, opt for the waxy or generally yellow-flesh▓ed potatoes. Potatoes should be kept ▓in a dr