Heirloom Potato Home Fries
Heirloom Potato Home Fries aren’t just for breakfast. They make an amazing side —especially this time of year when something hot and crispy is just what the doctor ordered! So amazing how delicious something as simple as a variety of potatoes can be with some salt, pepper, and sage. Simplicity rules during these complicated times…
Serves 4 to 6
Ingredients
2 pounds assorted small heirloom potatoes, such as Yukon gold, corolla, purple Peruvian, and ruby crescent
1 teaspoon sea salt
1/4 cup extra-virgin olive oil
4 garlic cloves, lightly smashed, or fresh garlic scapes
2-4 fresh whole sage leaves
2-4 fresh thyme sprigs
2 tablespoons cold unsalted butter, cut into small cubes
Coarse sea salt and freshly ground black pepper to taste
Steps
Group the potatoes by size.
Put the potatoes, grouped by size, into small saucepans. Cover with water.
Bring the water to a simmer over medium-high heat. Add salt until the water tastes like seawater.
Cook the potatoes for 12 to 20 minutes, depending on their size and, to some degree, type, or until tender when pierced with the tip of sharp knife. It is better for the potatoes to overcook slightly rather than undercook.
When done, drain the potatoes and set aside to cool to room temperature.
Heat a large skillet over medium to medium-low heat. When hot, pour 1 tablespoon of the oil into the skillet.
Add the garlic or scapes. Cook for 4 to 5 minutes, or until the garlic cloves begin to brown lightly.
Add the remaining oil to the skillet.
Halve the cooled potatoes and carefully place them in the skillet so that the cut sides touch the bottom of the pan.
Increase the heat to medium. Cook for at least 6 to 8 minutes without disturbing the potatoes.
At this point, check to see if they have browned. If they have not browned, cook a little longer.
Using care, turn the potatoes over. Nestle the sage and thyme sprigs between them.
Reduce the heat to low and evenly scatter the butter over the potatoes.
Cook the potatoes for 4 to 5 minutes longer, or until the butter completely melts into the potatoes and they smell of garlic and fresh herbs.
Sprinkle with salt and pepper and serve hot.
Photo Courtesy of Andre Baranowski. Baranowski is a NY based food photographer and was the principal photographer for Michel Nischan’s cookbook – Sustainably Delicious.
