Ode to The Potato
Old Creamery restaurant in Kilcrohane - photo credit roaringwaterjournal.com
Nothing expresses a culture more than its food and traditions.
I love Irish restaurant industry. It is huge here. You can hear everyone discussing food and restaurants – from early morning to late evening: in the bus, in shopping malls, at home, at a business meeting. Everyone must announce what they ate, where, and how good it was!
Going to an Irish restaurant is an absolute delight!
Imagine going to visit your favourite grandma who happened to be a professional chef. You know that you will get the best. It will be simple but the tastiest food ever. Going to Irish restaurant is like coming home for a family dinner. All is so delicious and everyone is welcoming! You feel how much you are appreciated for coming there. You feel loved, and are encouraged to try all their yummies.
But here comes a twist – Irish love potatoes! When I say love, it is an understatement. (and no, I am not mistaken – potatoes, not Guinness)
French fries (chips) are served with a potato salad
Mashed potatoes are accompanied by potato chips (crisps)
Roasted potatoes are garnished with the side of the boiled ones
Whether you want it or not, you will always get potato with your meal, and more often than not – combinations of different potato at once. Did I say I had potato today? And yesterday? And the day before?
No love is greater -
than Irishman’s for his Potato!
I swear and I witness
that simple potato sweetness
became a national symbol!
It’s a hero of the country hymnal.
No-no, we can not just call it food.
No good!
It is a medal for the famine survival,
It is the weapon against the British rival.
Imagine this – fighting the brutal incumbent
with all that they had – Irish Lumper.
I guess, I made an error –
Love for the Land is stronger in Eire!
The Famine statues in Custom House Quay in the Dublin Docklands.
Here is my favourite recipe of the day: New Potatoes in Minty Butter
Boil new potatoes with skins in slightly salted and minty water (2 mint leaves on one kg of potatoes). Drain, air dry them, and keep hot in a deep serving bowl. Melt 4 tablespoons of butter and add a tablespoon of freshly chopped mint. Cover potatoes with minty butter. Sprinkle with parsley and chives. Enjoy!