I wasn’t having a great food week. I found weevils in an almost-new bag of flour, mold on some bacon, and black spots inside a potato. I don’t like wasting food, but I’ve got the luxury of being able to discard ingredients if they’re unsafe — or even just suspicious.
In an apparent effort to feel as guilty about this as possible, I found myself skimming through old Ministry of Food rationing recommendations from World War II Britain. Weevil-filled flour and moldy bacon were probably highly sought after back then… now I feel downright spoiled and ungrateful!
The “Potato Plan” sounds pretty practical, although I’d have to adapt a little bit.
Serve potatoes for breakfast three days a week. I don’t think I manage potatoes for breakfast three days a month.
Make your main dish a potato dish one day a week — potato dishes can be delicious and satisfying. I certainly agree they’re delicious and satisfying. I manage maybe one a fortnight, though.
Refuse second helpings of other food until you’ve had more potatoes. My kids would love this one. “We can’t eat our green beans until you give us more mashed potatoes! THE GOVERNMENT SAID SO.” (It helps that my mashed potatoes are amazing.)
Serve potatoes in other ways than ‘plain boiled’. Now this one I can manage easily. I don’t think I’ve ever made ‘plain boiled’ potatoes in my life. Yeesh.
So I’m about 50% of the way towards successful Potato Plan compliance. Let’s try these Potato Cutlets and see if we can motivate ourselves to get with it a little bit more.
They give you the energy to start the day and they are easy to prepare the evening before. Scrub 1-1/2 lb. potatoes and scrape 1/2 lb. carrots, boil together till tender. When cooked, peel potatoes and mash with carrots. Add 3 tablespoonfuls flour, 1 teaspoonful chutney, chopped bacon rinds, or parsley. Then shape into cutlets. Next morning fry on both sides until brown in a very little fat.