Baking is science and I don't like formulas, but cooking is art and anything goes...and the simpler the better. It's all about less time at the stove and more time at the table. With a forty year passion for food I'm excited to share what I do in the kitchen nearly every day.

Monday, July 13, 2020

Potato and Scape Stir Fry

The scape season is a short one, so don’t miss out…and if you already did, no worries, you can substitute scallions. What I really love about this simple stir fry is the freshness and crunchiness of the potatoes you get from not par-boiling them first.

Set a large frying pan or wok over medium heat, then quarter your russet potatoes. Next, with your sharpest knife or mandolin, cut the potatoes into 1/16 inch slices, and the scapes into one inch pieces. Add some olive oil to the hot pan, then slide in the potatoes and scapes.

Toss often to ensure even cooking. Also, continue to test the potatoes with a fork so you don’t let them get beyond al dente…it should take less than five minutes.

Add some salt and pepper to taste, as well as some chopped garlic if you’re using scallions, and serve immediately.

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