Currently viewing the tag: "Desiree potatoes"
Think German Potato salad with a South West bent. The Purplette Quickles stand in for regular pickles, and the cilantro dressing takes the recipe South West.
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INGREDIENTS:
4-6 medium potatoes such as Desiree, Romanze, Sangre, or other firm starchy potato, cut into ½ to ¾ inch cubes (size should be similar to the cauliflower pieces) 1 head cauliflower, florets only, trimmed to around 1 inch (halve in needed) Olive oil as needed Salt and pepper to tasteContinue reading »
We grow several varieties of potatoes, including Sangre, Romanze, and Desiree, all heirloom varieties.
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Garlic fries seem to be ubiquitous now. Some are really good, some are dreadful. While I like garlic, it should be in balance, but if you like it incendiary, feel free to add more. After several attempts at home that fell sort, I looked at some packages and determined the secret ingredient to be sugar. Deep frying will catalyze the sugars in potatoes-baking not so much. Applying a little sugar hits just the right note. The best garlic fires I ever had were in Hawaii, but it may have been the dipping sauce. They wouldn’t share the recipe, so I reverse engineered it, and share it now. Equal parts ketchup, Thai sweet chili sauce, and guava puree (available frozen in many markets, especially Latino groceries). Be sure not to add the garlic too soon or it will burn and taste acrid and nasty.
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Here’s a riff on Pommes Boulangère, the classic French potato dish named for the fact that it was cooked in the bread baker’s oven after all the bread was done and the ovens were cooling. Desiree potatoes are called for in the recipe, but really any waxy potato will do such as Yukon Golds, Yellow Finns, Romanze, Sangre, etc. I think adding the chard brightens the dish and the potatoes can mellow the earthiness sometimes found in chard. This is another dish for your Ben-Riner or mandolin.
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