I sincerely hope that you are smarter than I am. Seriously. Because I keep forgetting that a potato exposed to light like the ones on my kitchen counter in a basket hanging out with the likes of onions, garlic, shallots, sweet potatoes, and acorn squash, start undergoing photosynthesis and converting those nutrients into energy. Photosynthesis then triggers the production of chlorophyll, and the potato turns green. Unfortunately, this process also creates solanine, a poison that can be dangerous if ingested in large quantities. So, whenever I find even a tough of “the green” it forces me to peel the potato, which in some cases is just fine.

But mainly I like to keep the skin on potatoes, because the skin contains fiber and Potassium, which can help lower blood pressure. Also Vitamin C – a large baked Russet potato with the skin on has 25 milligrams of vitamin C, which is more than 25% of the (RDA) recommended daily amount, Vitamin B6 – a large baked Russet potato with the skin on has 1 milligram of vitamin B6, which is 100% of the RDA, Iron – the skin of a whole baked potato provides 88% of the RDA amount of iron, Fiber – potato skins contains about half of the total dietary fiber in a potato and Folate (Vitamin B9) – the skin of a typical potato contains 30% more folate than the flesh. Folate helps the body create new cells, helps the body produce DNA, which carries genetic information, and works with vitamins B12 and C to help the body break down, use, and create new proteins

So, in summation – the skin of a potato is nutritionally good for us. Until you’re a dummy like me and realize those darling potatoes you had on your grocery shopping list 10 days ago, are still on your counter cuddled up with your onions etc. At which point you must carefully peel just a bit off one of the potatoes to see if there is danger lurking under the potato skin. If no green appears, you are free to use the whole potato, skin and all. However, if there’s a green tinge underneath the skin, you are pretty much obliged, for safety’s sake, to abandon all hope of baking the potato in its lovely nutritious skin.   

So, now, what to do when you really have a craving for a baked potato? Especially if you are like me, and the biggest appeal of baked potatoes is their ease of preparation. Well, you can do what I do. You bite the bullet, peel the little stinkers, and follow this recipe for a delicious and easy to prepare Hasselback potato.

Well, the sun is shining here in Western Washington. Even though outside the sky is blue, many of us are feeling rather blue inside. With every good reason, I might add. But I am going to force myself to just go on with life as if everything was just fine. Because I can’t make it OK for anyone but myself. I can’t prevent injustice. I can’t feed all the hungry children. I can’t insure health insurance for everyone. I can’t keep ugly men and women from doing everything possible to make life a living hell for anyone but themselves. But I can be a good friend. And I can take care of myself by trusting in the goodness of the people with whom I surround myself.

And that would be my advice for you too. Spend time with your friends. See your family members as often as possible. Go hear live music. Read good books*. Bake cookies and share them with your neighbors. Be that positive influence that defends our constitution. We need each other, and never more than in the next 4 years

*And speaking of books, I just finished The Leopard by Giuseppe Di Lampedusa. Set in the l860’s, it is (as the cover of the book implies), “a spellbinding story of a decadent, dying Sicilian aristocracy threatened by the approaching forces of democracy and revolution”. Beautifully written and although some of the characters are less than lovable, they certainly are entertaining and display foibles, some I recognize in others, and some I happen to possess myself. And all very, very real. And presented to us in the form of a lesson, rather than a dogma. I thoroughly enjoyed this book.

As always, peace and love from our home to yours.

3-4 Yukon Gold potatoes

kosher salt

freshly ground black pepper

2 T. unsalted butter, melted

Peel the potatoes and cut into ¼-inch slices, being careful not to cut completely through the bottom of the potato. (Placing pencils on each side of the potatoes when cutting, ensures you don’t slice all the way through the potato.) Place potatoes on a parchment paper lined baking sheet.

Using a pastry brush, slather each potato with half the melted butter and sprinkle with salt and pepper.

Bake in a pre-heated 450-degree oven for 40 to 45 minutes or until tender and golden brown. Baste with the rest of the butter about halfway through the baking process.

When tender and lightly browned, remove from oven and serve immediately. (And yes, you can serve these baked potatoes with all the trimmings as you would serve any other baked potatoes.) (And also, if you are smarter than me, you can leave the skins on the potatoes. Duh!)