Treat
the spud
with
respect

THE CURRENT price of
potatoes ought to have us
treating the plain old spud
with a good deal of respect.

Fortunately, the ‘‘bakers’’
available are excellent quality. Last
time we had this problem we ate a
lot of rice and noodles because,
besides being expensive, the
potatoes were horrid — full of
black spots and looking like they
had been harvested by my pet
Boston terrier.

There’s a story to that one.
When I was a kid, my mother had
a huge vegetable garden. One of
my jobs was to dig up enough

budget
beaters

Barbara McCreadie
ee |

potatoes for dinner most nights.

I was interested in labor-saving
devices from an early age. Transla-
tion: I was just as lazy as any kid
has a right to be.

My little dog Mickey loved to
dig. I'd yank off the green top of
the potato plant, call the dog and
put him to work. Dirt and potatoes
would fly. Mickey soon caught on
that it was those brown lumps I
was after and he’d push them aside
with his nose.

¥’'d look as innocent as Miss
Two-Shoes when my mother
frowned at the scratch marks on
the potatoes, but she eventually
caught on and put him to work
herself.

Anyway, short of planting
potatoes and hiring a dog, we’re
stuck with some high prices for a
while.

Also, we'd be wise to stick to the
traditional ‘‘old’’ potatoes — the
new, especially my favorite little
red potatoes, were unavailable in
three stores I checked this week.
The new whites were as high as 98¢
a pound.

hk t

I gave this recipe to one of my
daughters who was having guests
for a fondue party. It was a big
hit.

Oven-Fried Parmesan Potatoes
6 large bakers (potatoes), peeled
and sliced “%’* (drop slices im-
mediately in a big bowl of cold
water)

Y2 cup butter, divided
Y2 cup grated Parmesan cheese
salt and cracked pepper

Set oven to 375°F. Divide butter
onto two cookie sheets with rims.
Melt in the even but don’t brown.
Rock sheets to distribute the butter
evenly.

Drain and dry potato stices.

See Purchase
Page 41

40 - Wednesday, March 14, 1990 - North Shore News

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