That would be the potato. I love its many variations. Growing up, however, I was not such a huge fan of potatoes, and I trace my disregard to the staple boiled and mashed potatoes that we ate in my house. I may be alone among my siblings in not loving mashed potatoes. I’ll eat them, but they aren’t my favorite, and I am sure I am guilty of some sort of Irish-American heresy by not being wholly in love with potatoes. I don’t even buy them that often. Sure, I put them in soups and stews, but just to cook ’em and eat ’em, well I guess that’s why I joined the home cooks of French Fridays; I have no choice but to experiment.
This week, as you might have guessed, broth-braised potatoes were on the menu. Here’s another complication — my husband is doing a low carb post-holiday diet, so who will eat these potatoes? I did pawn off a bowl of them to the neighbors who were watching some football game or other. Apparently, the potatoes were a hit, and KK came over to find out what was in them, so she could make more for the next football game party in the barn.
So, the potato — yes. I know it is a perfect food. Lots of vitamins. Nutrients. The problem with how most Americans consume potatoes is our problem, too. We love frites and chips. All that fried goodness and salt.
Dorie’s simple recipe is something of a revelation to me. Who knew you could boil potatoes in something other than water, and for such a short time, in order to keep the potatoes tender and prevent that mushy texture that I loathed when boiled cabbage and potatoes were on the menu?
Even if the potato is not my favorite food, I do have to admire the simplicity of this dish, and the subtle flavor that comes from the herbs and garlic/lemon infused broth. In about 25 minutes, from opening the frig to sampling the potato, I made a filling and nutritious meal that had subtle flavors. The most perfect food on earth.