Every year about this time (February), when temperatures have reached an all-time-low and there is no reprieve in sight, I start having a love affair with potatoes. Warm, hearty, starchy, fill your belly comfort food.
Last year it was fingerlings. This year, it’s the baked potato. Sweet or regular. Filled with an array of sautéed green things, and topped with an egg.
It is the perfect lunch. (ps. it’s days like this when I really don’t miss teaching and packed lunches and eating at a desk in front of my computer while answering parent emails.)