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Posts Tagged ‘Potatoes’

Marble_Potatoes_DSC_0969

I don’t know if these little gems are actually called “marble” but they sure look like those big “shooters” I remember being used to start a game of marbles so even if they aren’t so named, they are marble potatoes to me.  They were absolutely delicious steamed and then sautéed in a toss of olive oil, sliced shishito peppers, and salt and pepper.  Great and easy side dish.

Marble_Potatoes_IMG_0590

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hashbrowns_7672

 

What I call hash browns, lots of people call home fries.  And this is simply because that is what my mom called cubed raw potatoes fried with chopped onions in (for her) bacon fat.  When she fried – and now when I fry – shredded potatoes mixed with shredded onions, she usually formed them into one big pancake in a cast iron skillet and called it a potato cake, not hash browns.  Although they are usually associated with a diner breakfast, I often make my hash browns for dinner, particularly with steaks or chops.  And, occasionally they do make it to the breakfast table but, when that happens they are usually leftover and added to a frittata.  If you have bacon fat on hand, it adds wonderful flavor to the potatoes as does duck fat.  But, taking care of health issues, I mostly use olive oil as my fat of choice.  The following very simple recipe should serve 6 people.

2 to 3 tablespoons fat of choice
    6 large russet or other all-purpose potatoes, well-washed, peeled, and cut into small cubes
    1 large onion, peeled and diced
    Salt and pepper to taste
    Sprinkle of paprika, optional

Heat the fat in a large skillet over medium-high heat.  When very hot, but not smoking, add the potatoes and onions.  Season with salt, pepper, and paprika and fry, tossing and turning frequently, for about 25 minutes or until crisp and golden brown with a few charred edges.  You can, if you want to speed things along, cover the potatoes for about 10 minutes, but they do tend to sweat rather than crisp.  However, once uncovered, you can raise the heat and toss and turn until they crisp up.

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I love the variety of potatoes I find at the farmers market – their sizes and peculiarities  amaze me.  I remember when our choices were simple – russet, Idaho, and sweet – that was it.  Now, we have La Ratte, Yellow Finn, Purple Peruvian, Pink Eye, Banana, Purple Swede, Red Thumb, Bintje, Butterball, Adirondack Blue, and Purple Viking among tens of others.  Don’t you just love the names?  Talking to a avid (and knowledgeable) gardener friend recently I learned a new potato fact – we could live quite well on a diet of potatoes IF they were supplemented with dairy – either cream, milk, yogurt, or butter as the latter carry the 2 vitamins – A and D – that are lacking in potatoes.  Can you imagine living on bowl after bowl of buttery mashed potatoes?  I almost can!  Anyway, this is a long tale to feature a photo of some tiny little fingerling potatoes I bought on Sunday at our local behind-the-Museum of Natural History (another phenomenon) farmers market.
First I steamed them and then I sautéed them with some green beans (also from the market), shallots, and walnuts in a little combo of walnut and grapeseed oil.  A good seasoning of salt and pepper and they made a perfect little mound on which to plant some slices of rare skirt steak.

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