Roasted DinnerPosted: January 16, 2011
Some readers of my blog may notice that I’ve increased the standard size of my images from 450 pixels to 600 in width. I hope this agrees with y’alls screens as wellbetter as it does mine. It’s an old picture but I’m posting it anyway because it’s time again I put up a picture.
So, I am keen on these purple potatoes. At least one farmer in my neck (pain in my neck?) markets a purple potato as a novelty, which is not very reassuring, but I assure you they can be fantastic. First rate. Color aside. I don’t know anything about the ancestry or breeding history of purple potatoes. When I started buying them years ago I thought there was only one variety, but that was before I got smart. Some are, indeed, better than others, deeper colored or better textured, and some are certainly better named, but all I’ve tried have been decent to excellent for roasting.
With that, I present you with one of my favorite I’m-too-tired-to-cook recipes (though I make it as a side sometimes for some of my fanciest meals, too):
dice waxy potatoes
jerusalem artichokes if you got ’em
that kind of thing;
throw in some unpeeled garlic cloves (or peeled)
so that all the things are roughly similar sized
or otherwise calculated to be done cooking at
approximately the same time,
and put them in a bowl
and slather them in fat
and sprinkle them with salt
and maybe herbs
and put them on a tray,
and put them in a fast oven (hot, fairly hot)
I hope you like it. It’s one of my favorites.
P.S. My mother calls this dish “roasted rooties.” Fair enough. My own name for it is drawn from the title of a book I own but have never opened, “The Transcendental Boiled Dinner.” I forget by who.