Wednesday, November 23, 2011

PoTAYto/ PoTAHto

Any way you say it, we have a plethora of potatoes. Either Richie forgot we had a half-bag of them at home or else he felt it was too good a bargain to pass up, but he bought another 5 lb. bag of the damned things.

Happily, Bon Appetit arrived yesterday, proclaiming that Potatos are THE side dish of the season with five recipes to prove it. Duck Fat Potato Galette - but I don't like duck fat. Gnocci Gratin with Gorgonzola Dolce - but I've never made gnocci because what's wrong with pasta? Potato and Celery Root Mash -but where in hell do you find "celeriac"? Rosti with Bacon and Scallions is basically a version of home-made hashbrowns with cooked bacon and chopped scallions. But Forked Oven-Roasted Potatoes did look good. In fact, the finished potato looks like a piece of gnocci! Two birds, etc.

6 small Yukon Gold potatoes, peeled but left whole
Sea salt to taste
1/2 cup olive oil

Preheat the oven to 425.
Cook the potatoes in boiling water for 3 minutes. Use a slotted spoon and dredge them out of the water and onto a rimmed baking sheet. Being careful not to burn your fingers, take a fork and run the tines from top to bottom to create ridges. Roll the potatoes in olive oil and roast. Keep an eye on them and turn them as they brown. This will take between 50 and 60 minutes.

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