The following content is sponsored through a partnership with the Washington State Potato Commission.
All opinions expressed are solely those of Raquel DeHoyos.
I recently read an article in which people were polled about their least favorite Thanksgiving dishes. Topping the list, canned cranberry sauce, followed by, pumpkin pie and, wait for it, turkey.
I'd hardly call myself a traditionalist, but, come on, who exactly did they survey for this poll? Aliens, animals, babies? The article went on to describe how most people tolerate these dishes for sake of the holiday traditions, but I wonder, what kind of weirdos are they and what are they eating the rest of the year?
Thankfully, potatoes of any kind did not make the list because, as we all know, potatoes are like the cool kid at the party. I can't think of a better holiday than Thanksgiving in which the versatility of a good old potato dish comes front and center, almost upstaging the turkey like an over-dressed bridesmaid to a wedding day bride. There's simple mashed potatoes that are great for adding buttery richness to your plate, especially in case the turkey came out too dry. Or perhaps it's those sinful and heavenly, cream-laden gratins with their pretty, golden, bubbly layers that scorch our mouths with pure delight because we refuse to let them cool enough before we ravenously dive right in. And then there's the sophisticated, roasted potato, which just exudes charm and makes any plate look like a million bucks.
Since oven space is at a premium on Thanksgiving and, ultimately so too is one's patience, this all-in-one roasted red potato with bacon and brussels sprouts recipe is sure to please the palates of all who grace our tables this year, including those pumpkin pie haters.