[ illustration by O.W. ]
My relationship with potatoes goes back a very long way. When I was little, my Mum used to make me hamburger steak and mashed potatoes. I would devour my meal and ask for more mash for dessert. She didn't skimp on butter and either rich milk or cream and they were seasoned perfectly. Things have not changed except that now James makes my Mum's mashed potatoes, and yes, they are just as good as hers (she taught him).
I could eat potatoes at every meal. I'm not kidding. I love them boiled, baked, fried, roasted (especially in goose fat), sautéed, puréed...... well, you get the point. This recipe for whole cooked potatoes comes from the Kayotic Kitchen blog. I followed the recipe exactly. They're quick to prepare and once they're in the oven, they're very low maintenance, just like me. Ha!
However, they looked nothing like the burnished, glistening, lacquered potatoes in the photo. They were so greyish and dull looking that I had to lavish them with fresh chopped parsley. Not the kind of dish you want to serve to company. But do you know what? They were delicious. I'll make them again - but only for my family.
- 1 1/2 lbs potatoes, peeled (equal sized)
- 1 grated garlic clove or 1/4 to 1/2 tsp garlic powder (I used fresh garlic)
- Chicken or vegetable stock (I used chicken stock)
- Tiny knobs of butter
- Minced parsley
- Lots of salt + pepper (to taste)
- Preheat oven to 350ºF.
- Use an ovenproof dish. Place the peeled and washed (even-sized) potatoes in dish and make sure they fit closely together.
- Add the grated garlic or powder to the broth and heat it for a minute to get the flavours going. Pour hot broth over the potatoes until there’s about 1 inch of broth in the dish and sprinkle some salt and pepper on top.
- Place a tiny slice of butter on top of each potato. As the potatoes start to cook the butter will melt all over.
- Place the dish in the oven and give them 55 to 60 minutes. Check them for readiness.
- Sprinkle the potatoes with finely minced parsley.