ukon gold freez nice after you have made mashed potatoes, i rarely buy fresh
potatoes anymore, partly because of the carbs, partly because i love them
and partly because NO potato should cost over 23 cents a pound, mostly, well
before the fire, i bought frozen when on sale so they were affordable and
there was no waste, unfortunately in this hotel not enough freezer space for
that, Lee
"Julie Bove" > wrote in message
...
>I should know better by now than to buy a big bag of potatoes. But I did.
>Yukon Gold. And many of them were sprouting.
>
> I picked out all the ones that were still good. Cut them in little chunks
> and fried them up in olive oil along with some Italian seasoning, onion
> powder, sweet Hungarian paprika, salt and pepper. In the end, I had too
> many. *sigh* I never seem to get that right. But they are good!
>
> I had this with a hamburger patty topped with a big pile of shredded
> iceberg lettuce that was about to go bad and some baby carrots and strips
> of red bell pepper.
>
> Angela chose a jar of toddler food for her protein. Chicken sticks.
> Yuck!
>