It’s patriotic to dish up more potatoes

Sir — As an incorrigible potato eater, I’m delighted that Ireland’s love affair with the versatile spud has been rekindled during this awful pandemic.

Due to the fast pace of modern life, much of the food we now eat is processed and microwave compatible. All that has now changed as we have time to enjoy preparing meals with the finest Irish ingredients.

When I was growing up, potatoes were served every day in some form. My mother regularly sent me across the street to Tom Galvin’s greengrocery, where a fresh fragrance wafted out the door.

The genial Tom was very proud of his potatoes. They included the early maturing russet red Rooster, the second early maturing white-skinned Queen, the late maturing creamed-skin Golden Wonder and the pinkskinned Kerr’s Pink. “How’re the spuds this year, Tom?” I’d respectfully ask. “Balls of flour, Billy boy, balls of flour, the best in Ireland,” was his standard reply.

The Irish potato is a natural source of fibre and potassium, salt-free, low in sugar and without fat. In fact, the Irish spud complements any healthy diet plan and packs a nutritional punch. It’s always the dependable full back on my dinner menu. Noodles, pizza, rice, spaghetti, pasta and couscous rarely play senior football on my plate.

So, let’s buy Irish ingredients and serve up tasty spud-based dishes like shepherd’s pie, beef stew, bangers and mash, potato salad, fish and chips, bacon and cabbage, baked potatoes with steak and steamed potatoes with roast chicken. Consider it a small patriotic gesture.

Billy Ryle,

Tralee, Co Kerry