Still making potatoes
May. 8th, 2008 09:14 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
fabrisseLast Saturday, I decided I wanted potatoes for breakfast. Since I was lucky enough to have some handy, this wasn't huge. However, I then faced the larger question: what kind of potatoes did I want.
I'm not talking about the difference between Yukon Gold and Russets here. That's another topic. The question was preparation.
We have all cut up our onion, right?
Cut your potato (peeled or unpeeled is up to you) into quarter inch slices. If the potato is really wide through the middle cut those slices in half. I probably wouldn't put them in acidulated or ice water since we'll use them fairly soon, but discoloration can occur fairly quickly, so please feel free to do it. Just make sure you dry the slices before adding them. Right now, the potato pieces are over to one side.
Pick a fat to cook everything in. Add one tablespoon of fat and your onion to your skillet.
A tablespoon may not seem like enough. It might not be. But I'm a firm believer in the adage "You can always add more, but you can't take it out." This will crop up for salt, too. Speaking of which, add a little salt to your onion and oil. It helps release the liquid more evenly.
If you selected coconut oil or ghee, we're making curried potatoes. The carrots are optional, but you'll need to take a length of ginger (I usually estimate against the first joint on my thumb. If the ginger root is wider, I use a little less and vice-versa.). Peel the ginger. Cut it in half lengthwise. Put the flat edges against your cutting board and cut it into even slivers. Add them to the pan with the onion and the oil and keep the heat relatively low. You should still be able to hear a sizzle. Keep stirring. I'll get back to you.
If you selected olive oil or another vegetable oil, we're making Greek potatoes. Your carrots are optional. Celery tops or roots are optional, too, but I think they'd taste really good. Garlic isn't optional. Two cloves should do it.
If you have fresh oregano, go pick some. If you don't, find your bottle of dried oregano and have it handy. Keep stirring over your slightly higher heat. Your skillet will ready for the next batch of ingredients first.
If you selected butter or one of the schmaltzes, we're making a French recipe. Carrots are optional; bay leaf isn't. Reinforce the onion flavor with a small shallot or the white of one leek. The shallot will sweeten the flavor. The leek will release more liquid than either onion or shallot will and has a nice variation in texture. You could also skip this step and reinforce the flavor at the end by adding fresh chopped chives as your garnish rather than parsley. You're over the lowest heat.
Curried potatoes should add a tablespoon of curry powder. Yes, at some point we'll go over ingredients and make our own, but not today.
Greek should add that oregano (1 to 2 Tablespoons fresh or 1 to 2 teaspoons dried).
If you're making the French potatoes and have either fresh tarragon, fresh thyme, or fresh savory, you should use the fresh herb. If you're using dried, pick one. Your ratios are the same as the Greek potatoes.
You're all still stirring, right?
Tomorrow, we discuss liquids.
I'm not talking about the difference between Yukon Gold and Russets here. That's another topic. The question was preparation.
We have all cut up our onion, right?
Cut your potato (peeled or unpeeled is up to you) into quarter inch slices. If the potato is really wide through the middle cut those slices in half. I probably wouldn't put them in acidulated or ice water since we'll use them fairly soon, but discoloration can occur fairly quickly, so please feel free to do it. Just make sure you dry the slices before adding them. Right now, the potato pieces are over to one side.
Pick a fat to cook everything in. Add one tablespoon of fat and your onion to your skillet.
A tablespoon may not seem like enough. It might not be. But I'm a firm believer in the adage "You can always add more, but you can't take it out." This will crop up for salt, too. Speaking of which, add a little salt to your onion and oil. It helps release the liquid more evenly.
If you selected coconut oil or ghee, we're making curried potatoes. The carrots are optional, but you'll need to take a length of ginger (I usually estimate against the first joint on my thumb. If the ginger root is wider, I use a little less and vice-versa.). Peel the ginger. Cut it in half lengthwise. Put the flat edges against your cutting board and cut it into even slivers. Add them to the pan with the onion and the oil and keep the heat relatively low. You should still be able to hear a sizzle. Keep stirring. I'll get back to you.
If you selected olive oil or another vegetable oil, we're making Greek potatoes. Your carrots are optional. Celery tops or roots are optional, too, but I think they'd taste really good. Garlic isn't optional. Two cloves should do it.
If you have fresh oregano, go pick some. If you don't, find your bottle of dried oregano and have it handy. Keep stirring over your slightly higher heat. Your skillet will ready for the next batch of ingredients first.
If you selected butter or one of the schmaltzes, we're making a French recipe. Carrots are optional; bay leaf isn't. Reinforce the onion flavor with a small shallot or the white of one leek. The shallot will sweeten the flavor. The leek will release more liquid than either onion or shallot will and has a nice variation in texture. You could also skip this step and reinforce the flavor at the end by adding fresh chopped chives as your garnish rather than parsley. You're over the lowest heat.
Curried potatoes should add a tablespoon of curry powder. Yes, at some point we'll go over ingredients and make our own, but not today.
Greek should add that oregano (1 to 2 Tablespoons fresh or 1 to 2 teaspoons dried).
If you're making the French potatoes and have either fresh tarragon, fresh thyme, or fresh savory, you should use the fresh herb. If you're using dried, pick one. Your ratios are the same as the Greek potatoes.
You're all still stirring, right?
Tomorrow, we discuss liquids.
