I'm a fan of potatoes as a vegetable, less so as a side starch. Come winter this vegetable definitely starts to feature more prominently on the weekly menu. I like it in stews, in curries and used to flesh out omelettes and fishcakes, rissoles and croquettes. Meet my three favorites right now, Yukon Gold, Purple Majesty and Mountain Rose. I love their colors. Waxy yellow yukon in a fiery orange curry, blue purple majesty stirred into an omelette, pink rose stained with red beets in a salad. I will try to grow them next year despite the miserable failures this year. I had some in a big container on my fire escape but the squirrels got them and I planted some late up in Mamaroneck and didn't return in time to see what happened to them.
