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This is how you start to screw up a simple potato galette.

Start with the ‘wrong’ potatoes. I used these instead of russets or yukons because…well, potatoes is potatoes, right?. Yeeeaahhh…no, they aren’t. Russets and yukons apparently have a lot more starch to them, according to the implication of what David Tanis says, so these…Trader Joe fingerlings I used…not so much. Oh, hell, I don’t know anymore, cuz ever since I started cooking a helluva lot more, potatoes aren’t potatoes anymore.

No, there is starch content, baking versus frying, and most important of all–what to use for Mr Potato Head toys (which kids can’t use anymore cuz the pins on the Mr Potato Head facial features are dangerous to children). I survived Mr Potato Head toys in the 50s and 60s–are today’s children too dense to be careful with pins or is Mattel or the toy store manufacturers whomever too paranoid?

Probably they can’t figure out which potato type to use…but I curmudgeonly digress.

Anyway, this came out pretty good for wrong potatoes. One pound of thinly sliced potatoes (use whatever the hell you want!), four tablespoons of butter melted. Turn the oven on to 400F. Lay the slices, unwashed and plain, in a spiral rosette pattern in a cast iron skillet over two tablespoons of the melted butter, then sautée for about 1-2 minutes. Salt and pepper to your best estimate cuz you won’t get a desire to taste these till they’re done, then drizzle the other two tablespoons of butter over the potatoes (the wrong ones, even), then bake in the skillet for 15-20 minutes till nicely browned.

You could add paprika, rosemary, tarragon as well. Your chance to bend it around. Hey! I already got you started with wrong potatoes. Thank me later.

If you flip it over, it may look like this. It will hopefully taste great for breakfast in the morning, with maybe a fried egg on top–no, make it a poached one, its healthier.

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