Thursday, June 12, 2008

Potatoes

Potatoes are such a versatile food. They are readily available in so many forms, but I'm talking about fresh, unprocessed potatoes. My favorite variety is fingerling potatoes. They come in a number of types and they all are delicious. Fresh dug potatoes from your garden are probably the best, but farmer's markets and some better grocery stores have them. Seek them out and expect to pay more than regular potatoes but they are well worth it.
I like to roast them in olive oil with just salt and pepper. They also make great mashed potatoes, but so do Yukon Gold potatoes which cost quite a bit less. Another great way to eat them is in a fancy potato salad with roasted cod or cold poached salmon. Try them any way you cook potatoes and you'll see what I mean.

4 comments:

iamnotachef said...

I put them in a sauté pan with some duck fat and cook on low-medium heat for 30-45 minutes. Just before serving I crank up the heat to give them a bit more color. Then, just a bit of chopped parsley and some good salt.

John said...

Last Saturday I bought red potatoes at the farmers market. I roasted them in a 400F oven on a stone pan with olive oil, salt and pepper, flipping after 20 minutes. They were delicious--crispy on the outside and perfect inside. I plan to make them again today.

josh said...

Chris- you ever use canebec spuds? They are the best for fries! I found them at in and out burger out west... Try them out, really un paralelled...

josh said...

Okay- I cannot spell...