Saturday, October 27, 2007
Who doesn't love a pound of butter with a potato or two thrown in? Our only objection to potatoes Anna is that it takes so long to make. So this is our quicker and dirtier version: no potato soaking, no gentle blotting with towels, no painstaking scalloping. They still need an hour in the oven, but at least you didn't have to spend another hour on prep. Make sure to use a waxy boiling potato (as opposed to a floury Idaho baking potato).
Sure, I'm Down For Some Butter
4 large or 6 medium waxy potatoes (we used 6 Russian banana fingerlings)
6 tablespoons salted butter
Freshly ground black pepper
Wait, Did You Say 6 Tablespoons of Butter?
Slice the potatoes very thinly, about 1/8 inch if you can (we don't have a mandoline, but if you do, this is why God created mandolines). Place the potatoes in a large bowl, melt the butter, and toss the potatoes with the butter to coat. Grind in some black pepper and transfer the potatoes to a cast-iron skillet or heavy baking dish. Cover tightly with foil and bake on 375 for 30 minutes, then remove foil and bake for about 30 more minutes, until potatoes are browned and starting to crisp at the edges.
Serving suggestion: We served these with steamed pea shoots. Phoebe usually eats her leftovers (if there are any) over brown rice with Andhra tomato paste, a spicy Indian condiment you can find in Indian groceries (East Bay folks, you can get yourself a jar at Bombay Spice House). If you're feeling adventurous or if you don't live in an Indian grocery Nirvana like Berkeley, try making your own.