It's National Potato Lovers Month, so cozy up to a spud.

Everyone from the United States Potato Board to the Idaho Potato Commission would like you to know this.

Weirdly, the Idaho people would also like you to know that Americans love potatoes more than any other vegetable, says its very own survey. (You think they'd pick broccoli?)

Closer to home, the Web site of the Pennsylvania Co-operative Potato Growers Association is a hot (potato) bed of information, including a history with such details as "tetraploid Andean short day potato was the one that first arrived in Southern Spain in about 1565."

Potatoes generally have a short day in my household: Mashed potatoes are our fave, which jibes with that Idaho Potato Commission survey of an undisclosed number of people, 28 percent of whom preferred mashed, while 25 percent preferred baked.

Even if that survey is short on hard data and rather skewed, most of you probably would agree: We just love taters.

They are good for you, too: They're one of those foods that only can become hazardous to your waistline when they are heaped with butter or cheese or deep-fried. Keep them simple, or pair them with other veggies, and they provide lots of good stuff.

The USDA's Agriculture Research Service reported in 2007 that studies were finding that potatoes contained phytochemicals, those compounds thought to block free radicals that damage cells. How much and of what benefit to consumers were still under study (more information is at ars.usda.gov/is/AR/archive/sep07/potato0907.htm).

A 6-ounce potato provides 4 grams of fiber, 28 percent of the USDA of vitamin C and 10 percent of iron. The skin is rich in potassium. It has a mere 161 calories and I can tell you from experience a spud that size is pretty darn filling.

Potatoes are often on sale, as well, which means less ka-ching.

And there is a potato recipe for every occasion.

My family loves this version of french fries: Scrub six medium baking potatoes. Quarter, and half each quarter again. Continue halving until you have them the thickness you like. Place on nonstick baking sheet. Sprinkle with melted butter (or olive oil, if you prefer) and kosher salt to taste. Bake at 350 degrees for about 20 minutes, or until desired doneness. Poke 'em with a fork to test.

I also tried a Potato Tomato Soup recipe sent to us by the Potato Board (uspotatoes.com where more recipes can be found). Fabulous! Rich in vitamins C and A as well.

Depression Cake

Due to a web publishing glitch, the online version of last week's recipe for Mrs. Sciulli's Depression Cake omitted 1/2 cup of oil. The recipe has been corrected online. Also, reserve the water from soaking the raisins and add water, raisins and nuts after the dry ingredients have been mixed.

Several people wrote to say they recalled versions of this cake; some remember it being called Funeral Cake because it was served at wakes. There are several versions of Depression cakes online, if you care to look at more.

Help burn victims

Rock Bottom Restaurant & Brewery at the Waterfront, Homestead, has its annual monthlong Fire Chief Ale promotion under way, benefiting UPMC Mercy Trauma and Burn Centers.

Tonight will be a karaoke contest from 7 to 10 p.m. at Sing Sing, next door to Rock Bottom. Doors open at 6 p.m.

Sign up in advance to receive a gift certificate to use that night; singer who brings in the most donations receives the $100 grand prize.

On Sunday (March 1, hooray!) from 6 to 10 p.m. is Monte Carlo Night at Sing Sing. Table games, a Taste of the Waterfront with sample Waterfront restaurants. Fee is $50 per person; coats and ties required.

More events: March 12, Firefighter Bachelor/Bachelorette Auction; March 15, Firefighter Challenge; March 19, Fire Chief Brewer's Dinner.

For more information on any of the events, and to register, call 412-462-2739. In seven years, the restaurant has raised $50,000 for burn and injury prevention programs at elementary schools; free care; the Enchanted Forest activity center for pediatric burn patients; and the McAuley Inn hospitality unit for patients and families.

Operation Rice Bowl

The yearly Catholic Relief Services Operation Rice Bowl is under way, with participants putting money saved by preparing simple meals in a symbolic rice bowl for donation. Recipes for simple meals from countries that benefit from the charity are posted at orb.crs.org/features/recipes/index.cfm.

This year's recipes feature baba ganoush (Egypt; appetizer with mashed eggplant, garlic and tahini); hinurnong isda (Philippines, baked white fish topped with sauted vegetables); flat cakes (Tanzania, a potato pancake with carrots, cinnamon and curry); plantain turnovers (Honduras, an empanada filled with fried beans and cinnamon); groundnut stew (Ghana, a mix of vegetables served over rice, sometimes called peanut butter soup when groundnuts are replaced by peanuts or peanut butter).

QED cooks

Join WQED's Chris Fennimore for a daylong TV cooking marathon. It's Saturday and is titled "QED Cooks: Easy Recipes for Thrifty Cooking."

I'll bet he'll use some potatoes.

Potato Tomato Soup

PG tested

• 1 tablespoon extra virgin olive oil
• 1 medium onion, chopped
• 2 stalks celery, sliced
• 1 pound russet potatoes, peeled and cubed
• 32-ounce container chicken broth
• 28-ounce can crushed tomatoes
• 2 teaspoons dry basil
• Garlic salt and freshly ground pepper to taste
• 3 cups lightly packed fresh spinach, coarsely chopped

Heat oil in a large saucepan; add onion and cook over medium heat for 5 minutes to lightly brown.

Stir in celery, potatoes, broth and tomatoes. Bring to a boil; reduce heat and simmer, covered, for 30 minutes.

Let cool slightly, then puree in a blender or food processor till smooth. Pour back into saucepan and stir in basil; cook for 5 minutes.

Check seasonings, then add spinach and cook a minute or 2 more to wilt spinach.

-- United States Potato Board