Better Baked

Bottom left rocks!    (USDA photo)

While folks are lamenting the dearth of French fried potatoes, they might want to consider this: baked is better.

This autumn’s cold snap has stunted the growth of long potatoes, thus hampering the French-fry markets.  Short potatoes have deliberately been left in the ground because they’re not “fit” for frying.

Nevertheless, small potatoes are great for baking, steaming or boiling.  They cook up faster, thus saving on energy bills.  And they nourish better, thus saving on doctors' bills.

Resources

https://www.bing.com/search?q=French+fry+shortage&filters=tnTID%3a%221D318565-1E98-4e53-93AF 

Copyright December 4, 2019 by Linda Van Slyke   All Rights Reserved