Cook Like a Rock Star - Anne Burrell [71]
1 Place the potatoes and garlic in a large pot, cover them with 1 to 2 inches of water, and season generously with salt. TASTE IT! (If the water is underseasoned at this point, you will have bland mashers—and that’s just sad.) Bring the pot to a boil (BTB) and reduce to a simmer (RTS). Cook the potatoes until fork-tender, 20 to 25 minutes.
2 Drain the potatoes and garlic and pass them through a food mill or ricer while they’re still hot. DO NOT use a food processor or blender for this step or you’ll end up with sticky, gluey mashed potatoes.
3 While you mash the potatoes, put the cream in a small saucepan and bring it to a boil (BTB). Once the cream reaches a boil, remove from the heat.
4 While the potatoes are still hot add a third of the cream and a third of the butter and stir vigorously. Repeat this process twice more until all of the cream and butter is incorporated. Taste for seasoning and add salt if needed. Serve immediately or cover with foil and keep warm in an oven at low heat.
Mmmmm-ashers!
SERVES: 4 • TIME: ABOUT 45 MINUTES
Roasted potatoes can be snore city. But when you do them well, they’re simple, totally rustic, and super-delicious. Fingerlings are perfect for roasting because they’re small and creamy, but a mix of red bliss and white new potatoes cut into bite-size pieces works well too. Don’t be afraid to use lots of olive oil, salt, and herbs here—and roast these lovelies until they’re brown, brown, brown. Remember, brown food tastes GOOD!
MISE EN PLACE
2 pounds small fingerling potatoes, cut in half lengthwise
4 cloves garlic, cut into quarters lengthwise
3 sprigs of fresh rosemary, leaves finely chopped
6 fresh sage leaves, finely chopped
Pinch of crushed red pepper
½ cup extra virgin olive oil
Kosher salt
1 Preheat the oven to 400°F.
2 In a large bowl, toss the potatoes with the garlic, rosemary, sage, red pepper, and olive oil; season well with salt. Place the potatoes on a baking sheet.
3 Roast the potatoes for 15 to 20 minutes, give them a stir, and continue cooking for another 15 to 20 minutes or until tender on the inside and brown and crispy on the outside. Taste and season again with salt if needed.
Give me the finger-ling!
Crispy Crunchy Duck Fat Potatoes
SERVES: 4 TO 6 • TIME: ABOUT 1 HOUR
This is where you want to break out that lovely duck fat—the liquid gold saved from making Duck Breast with Dried Fruit & Vin Santo or Cheater’s Duck Confit & Bitter Greens. If you didn’t remember to save the duck fat or don’t have any, you can certainly buy it. And in a pinch you can use olive oil.
Duck fat is fabulous for frying because it has a relatively high smoking point (it can get really hot before it begins to break down), so it will make your potatoes golden brown and crispy on the outside, light and fluffy on the inside, and REALLY tasty. Save your duck fat; it’s worth it.
MISE EN PLACE
2 pounds new potatoes, cut into quarters
1 clove garlic, smashed
Kosher salt
½ cup duck fat
1 onion, finely diced
½ thyme bundle, leaves chopped
1 Toss the potatoes with the garlic in a large saucepan and cover with about 2 inches of water; season generously with salt. Taste the water to make sure it is seasoned appropriately.
2 Bring to a boil (BTB) and reduce to a simmer (RTS). Cook the potatoes for 20 minutes, or until fork-tender. Drain the potatoes.
3 When cool enough to handle, put the potatoes on a clean work surface and squash them with the heel of your palm. Reserve.
4 Add the duck fat to a large, straight-sided pan and bring to medium heat. Add the onion and thyme and season with salt; cook for 8 to 10 minutes, or until the onion is soft and aromatic.
5 Raise the heat to medium-high, add the potatoes, and use a spatula to press them down onto the bottom of the pan—give them a good squish! Let the potatoes brown, 6 to 8 minutes.
6 Scrape the potatoes off the bottom of the pan and turn them. Repeat this process until the potatoes are brown and crispy everywhere, 15 to 20 more minutes. Taste and adjust the seasoning if needed.