And how about their adaptability? They’re incredibly
perfect on their own, but if the situation calls for it, can easily embrace
some garlic, jalapeno, melted cheese, bacon, fennel, kale…the list goes on and
on. You can’t say that about beef stew, can you?
But it does take some patience to get them just right. The
size of your potato cubes matters, no bigger than half an inch. And par boiling the potatoes is necessary,
just a few minutes in some simmering salted water. And whatever you do, don’t
rush the browning, medium low heat for thirty minutes in a heavy frying pan.
For a pound of potatoes, sauté a large chopped onion for a
minute with some oil, salt, and freshly ground black pepper. Add your drained
potatoes along with some more salt and pepper and continue to cook.
You want the potatoes to brown, but without burning the
onion, so adjust the heat as necessary. And stir well every five minutes or
so…very important! As you near the thirty-minute mark you should start seeing
some perfection, now’s the time to salt and pepper to taste.
And it goes without saying, the more local the potato, the
better they’ll taste. Last farmer’s market this weekend.
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