a: an erect South American herb (Solanum tuberosum) of the nightshade family widely cultivated for its edible starchy tuber b: the tuber of a potato —called also Irish potato, spud, white potato
I have to say I really like this veggie. It's very versital and happens to go with just about any meal and it's even a meal in itself.
Most recently I created a new potato dish using red skined potatos and whole grain mustard.
I started with olive oil in my cast iron.
When hot I added my chopped potatos, salt and pepper.
After they start to brown a little and look "crispy" add whloe grain mustard.
I like this brand best, but any whole grain will work.
I also add classic Frenches Yellow mustard, thyme, apple cyder vinigar and a pat of butter.
Once all has cooked in the skillet together and the potatos are cooked to a desirable texture add two hand fulls of fresh baby spinach. Allow the spinach to cook just until it looks soft and a wet dark green in color. remove from heat and serve.
I had this dish with cous cous (more on the pasta side). Super deliciuos.