here are some fun facts about me:
- i have a bunch of irish lineage (though the nice lady at the scandinavian imports store nearby swore that i have a swedish nose…).
- i live in maine (9th largest producer of potatoes in the US).
- i don’t like eating potatoes in most forms.
“…one of these things is not like the other?” not that not liking potatoes was ever going to be the deal breaker on whether or not i am a mainer…
(spoiler alert: i’m not a mainer, sadly. i was born out of state and to be a mainer, the relaxed definition requires one to have been born in the state. more stringent definitions require 3 generations to have been born in maine before one is considered a mainer. as the saying here goes, “just because a cat had kittens in the oven doesn’t make ‘em biscuits.” (if you’re wondering if this whole aside was just an excuse to include this fabulous quote, please be assured the answer is absolutely yes.))
anyway, where were we? right. me not really liking potatoes. at the risk of making exactly zero friends, i just don’t really like mashed potatoes or french fries or baked potatoes or scalloped potatoes or… yeah. potatoes. meh.
the one notable exception is when i get really good breakfast potatoes with my omelet when i go out for breakfast. but a) those breakfast potatoes are frequently too salty and/or just not good and b) i don’t go out for breakfast that often.
therefore, when i was trying to figure out a way to use up the other half of a tiny bag of potatoes (leftover from making smoky sheet pan salmon and vegetables, aka The Only Other Recipe with Potatoes On This Site) before they bounced their way out of the cabinet, my mind went first to breakfast potatoes.
let me pause here and say that in addition to not loving the finished product with most potato recipes, i also tend to believe that they take about a fortnight to cook. i’ve never really been clear on how long a “fortnight” is, but i’m quite clear that it’s directionally correct as far as potato cooking time goes, if my limited potato cooking experience is any indication.
so imagine my pleasant surprise when i discovered a recipe in the cook’s illustrated cookbook for “diner-style home fries”. and the potatoes only had to cook for about 15 minutes! um, perfect. all i had to do was change the fat, decrease the salt, add garlic and rosemary and the recipe was perfect just as it was! (is the self-directed eye roll coming across clearly?)
but for serious, the technique was solid and for a potato-novice like me, that was the important thing. i’m a total expertpro at decreasing the salt and increasing the garlic so i hardly needed help with that part.
and here’s the ultimate stamp of approval for these breakfast potatoes: i actually went out and bought more potatoes – on purpose – so that i could make these breakfast potatoes again to photograph and share with my interweb friends. i don’t think there’s any higher compliment i could pay a potato…
ps – i’ve been going through a chocolate chip cookie in a mug phase lately. ostensibly, i’m “researching” a gluten and dairy free version, but i think maybe if i just keep making the same thing over and over again without changing any of the variables, it’s time to just come out and say, “hi, my name is kate and i don’t like potatoes (except these ones, of course) but i sure do like cookies”. consider yourself warned… the recipe is mildly addictive. or is that just me?
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