November 30, 2012
The gentleman’s been watching the Lord of the Rings trilogy while home sick with the flu. Consequently, I can’t call these potatoes. I must call them po-ta-toes.
Here’s another option for the quintessential side, if you don’t want to, you know, “boil ’em, mash ’em, stick ’em in a stew.” Hasselback taters!
Potatoes get cut into thin slices, with just a bit of potato at the bottom holding them together. Then each slice gets a hug from from either side with butter or parmesan or garlic, then baked until the slices crisp up into delicate leaves. Excellent served with roasted chicken.
October 12, 2012
Why yes, I’m still obsessed with duck fat. Why do you ask?
These potatoes are the most perfect breakfast potatoes I’ve ever encountered. The secret is in boiling the potatoes beforehand — if you don’t, the insides of the potatoes dry out while you’re trying to brown them in the skillet. This way, the potatoes are creamy all the way through, and the outer layers absorb the delicious duck fat more readily.
I like to serve them with the other items that make up my ideal breakfast experience: soft-scrambled eggs, a bit of toast, good salted butter, jam, and several pieces of bacon. But I’ve also served them with braised dishes and stews like short ribs and boeuf bourguignon, and they’re delicious outside the breakfast sphere too.
July 5, 2012
There’s a bakery and restaurant in Santa Monica called Huckleberry. It has crushing lines most mornings, but they’re worth braving for the fresh-baked goodies coming out of their kitchen. I only discovered Huckleberry about a month before I moved out here, and thank goodness — I ate their flatbreads, absolutely drenched in olive oil, nearly every day before I left. My thighs are thankful that Huckleberry doesn’t exist here, but my mouth isn’t.