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I am against mayonnaise. My objection is 95% intellectual (egg sauce? really?), and for inexplicable reasons, does not apply to homemade aioli. I have no justification for this, but it’s true, and therefore most potato salad is just not my kind of thing. But then I learned about French potato salad. Look, ma, no […] I admit I’m not completely crazy about the gratin or the hash brown patty. With those two exceptions, I love pretty much every preparation of potatoes — home fries, french fries, potatoes cooked in the oven in a cast-iron skillet, latkes, I’ll take them all. Soon it will be the season of fingerlings and potato salads in my part of the world, but before we get there, I wanted to tell you about these smashed potatoes. I love potatoes in pretty much any form. When I was a kid, my dad made “Susan fries,” which were pan-fried slices sprinkled with paprika. (Susan’s other big culinary contribution to my life: butterscotch chips in brownies. Seriously, try it.) Homefries made in a skillet were one of my first truly excellent dishes, and when I finally decided mashed potatoes weren’t against my religion, I fell hard and fast for them. But sometimes even I want something other than starch at breakfast or brunch, which is how we got to these Southwestern homefries. Even though borscht was the first way I ever ate beets (at a pretty awesome tasting dinner at evoo a few years back), I hadn’t made it until recently. I have no real excuse for this other than having no personal vision of borscht that would allow me to sort through the hundreds of different […] “Foods I didn’t discover until adulthood” are getting to be a theme on this blog, which I’m pretty sure is because there are so darn many of them. As a young child, I only ate three things we could reliably get outside of the house: hamburgers (well-done only, no pink), pepperoni pizza, and spaghetti with […] Mashed potatoes evoke strong feelings: they must have chunks, or have no chunks. A ricer/food processor/drop of water must never touch them. You must you this or that kind of dairy. One way around the whole controversy is to make a variation on the traditional dish. Everyone will be so suprised that you put […] |
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