A Cheap and Easy Potato Dinner
I don’t know about you, but I love potatoes! Any kind will do from the rich and unctuous Joel Robuchon potato purée to diner hash browns. Somehow, I always feel warm and cared for when I eat them. So, continuing in the vein of trying to eat better and spend less, here is one of my favorite low-cost dinners. It begins and ends with potatoes with a little olive oil and vinegar as a highlight.
First you start with the biggest Idaho or sweet potato you can find. (If its sweet, don’t let it sprout as the one my photographing husband, Steve Pool, found in my potato bin.) Scrub it well and preheat the oven to 375ºF. Randomly prick it with a kitchen fork to allow the steam to escape as it bakes. Season the skin with canola oil and a little bit of salt. The salt isn’t necessary, but it makes the skin a bit tastier and I love the skin!
Place the potato in the preheated oven and bake for about an hour or until a sharp knife easily pierces the center.
Remove from the oven and place on your plate. Travel to the table and split the potato open lengthwise down the center. Drizzle with extra virgin olive oil and season with sea salt and cracked pepper. Place a mound of arugula next to the potato and drizzle it with the oil and aged balsamic vinegar. (You can also drizzle a little vinegar on the potato if so inclined.) Season with sea salt and cracked pepper. Sort of combine the potato, potato skin, and the arugula as you eat. If you have a glass of light red wine, you will have the most satisfying dinner imaginable. And it will hardly have put a dent in your budget.