On chilly wet days we crave root vegetables. Oh, the mighty potato. This sustenance feeds the masses and because of its ability to feed the masses it has been attributed to population increase. Likewise, historically, when crops have failed it is attributed to the crisis of the Potato Famine that began in 1845 and ended in 1852. It’s international sturdiness, originating in South America, and its versatility make it a daily favorite. From red “new” potatoes, Yukon Golds, to Russet bakers, we love our chips, fries and baked potatoes. The classic tradition of dressing a baked potato with sour cream, butter, chives and bacon bits has developed into grand stuffing choices. These include yogurt, B.B.Q., broccoli cheese soup and more. Little potato cakes have evolved from necessary sustenance during the Great Depression to holiday Latke cakes made from shredded potato, zucchini and carrots and served with applesauce. Don’t we love our starch! My personal favorite consists of peeled and boiled red potatoes that are finished in the oven with a drizzle of olive oil. I finish the potatoes by serving them on a bed of sautéed and julienned onions and green bell peppers. So, whether your potato favorites are scalloped, shredded, stuffed, stacked, mashed or drizzled, bring on the north wind. We’re ready and prepared with our consistent favorite – our deep-rooted reliable. © Kelly McBride Loft