Hark! I have come to save Europe!

It was around the same time that the wind turned nastily sharp that Jason and I decided that there weren’t enough baked potatoes in our lives. Surely, the main reason that potatoes are a central component in cold-weather cuisines is that they grow best in places with relatively cool springs and summers. But it seems to me that potatoes warm the eater, too, their starchiness bolstering us through harsh winters. I once had a history professor, an elderly, tweed-jacket-and-leather-elbow-patches sort of fellow, who passionately preached the glory of potatoes, claiming they were “the crop that saved Europe.” (His point, as I recall, had to do with the fact that all those fiefs could survive a long time on potatoes alone because of their carbohydrates and abundant vitamins, far longer than if they were eating only, say, barley.) Anyway, if they’re good enough to save Europe, they’re good enough for me.

They’re also a breeze to make: a little oil, a little salt and pepper, a couple jabs with a fork and they’re ready to go in the oven. While they bake for about an hour, you can dream up fun things to put on top, like broccoli or chili or leftover Indian takeout.

But if you want to mix it up a little, here’s a potato recipe that I always begin to crave at around this time of year. We call them Brad’s Potatoes because…well, because my cousin Brad likes them. (This is standard naming procedure in my family. We also have Bobbie Kay’s Pasta Salad, Marilyn’s Cookies, Louise’s Potato Candy, and on and on.) Believe me, they’re far tastier than French fries and maybe even a little better for you. Continue reading →