Founder of the Earbuds Podcast Collective, co-creator of the Outlier Podcast Festival, a lover of license plates and roller blading.
Newsletter editor, event organiser and podcast wonder Arielle Nissenblatt joins Mark to discuss an often maligned tuber.
Arielle grew up almost exclusively on potatoes, although she admits her palate has broadened slightly since then. If you ever thought this vegetable (which is not a vegetable, it’s a tuber; we’ve covered this) was boring, prepare to have your mind exploded all the way off.
You’ll also learn some interesting facts about potatoes, so strap in and get ready to carbo-load.
In order of discussion:
Both Arielle and Mark might be getting these and home fries confused, but we’re essentially talking about mashed up bits of potato, fried. Arielle used to have one of these on the bus to school, which proves she won at childhood.
The French fry is, at least for Americans, perhaps potatoes’ default state. Whether long and skinny, short and nubbly, or curly, it’s all good. The least said about sweet potato fries the better, mostly because they’re not potatoes.
The samosa is more a potato delivery mechanism, but a strong one. Mark is also a fan of the flavour of a curried potato, so it’s a strong showing.
As if hash browns and home fries weren’t enough, this common Jewish delicacy is another welcome addition to the mashed-up-bits-of-fried-potato roster.
In order of discussion:
The humble roast potato is, believes Mark, a beautiful thing, and who can disagree? It’s hard to beat a fluffy potato filling, surrounded by salt and fat. And if that fat happens to come from a goose, so much the better.
Not, under any circumstances to be confused with French fries, chips are an important staple in British cuisine. Mark urges Arielle — and by extension, you the listener — to try and lay hands on a potato scallop, because it’s possible your life may not be the same afterwards.
The jacket — or baked — potato is Mark’s third choice, partially as a delivery mechanism for other flavours, but for Arielle, a delivery mechanism for butter. Rub olive oil and salt into the skin and pop it in the oven for three days. Delicious.
The mashed potato that serves as the hat for a cottage or shepherd’s pie — Mark preferring the lamb-based option — can be improved by deploying a fork, and sprinkling cheese all over it. Mashed potato didn’t, in its naked form make either list as such, but it’s important that it get a mention, even if it needs a little dressing up.