Hannah Palmer Egan
Happy Tuesday! Here's a quick and easy recipe/non-recipe.
I often wonder why people don't eat more purple potatoes: They're loaded with antioxidants, while other potatoes aren't, and they have this nice nutty nuance that other varieties lack. Also, they're just so pretty! Don't people like eating pretty food?
Several Vermont farmers grow purple varieties, and earlier this week I grabbed a bunch of itty-bitty ones from Johnson's Foote Brook Farm
and Starksboro's Lewis Creek Farm
at Burlington's City Market
. Today, I smashed them for lunch. It was fun, and tasty.
Serves ... as many as you make!
- Coconut oil
Bring water to boil in a saucepan. Scrub the potatoes, then boil until they soften slightly. For Ping-Pong-ball-size potatoes (you don't want them much larger than this), this takes 5-10 minutes. Do not overcook! If you boil them for too long, the potatoes will be mushy, and you want them to be crispy. Rinse the boiled roots in cold water so they're easier to handle. Salt your work surface, then gently crush each spud, using the bottom of a glass or mug, and salt again. You want salt on both sides, and the crushed potatoes should be about half an inch thick.
Heat about half an inch of coconut oil in a skillet until it's scary-hot (if your potatoes are really small, you might want to heat the oil for the duration of the boil); scent this with spices or fresh herbs. Rosemary is a nice choice, as is something sweeter, such as allspice, curry or garam masala. Fry the pancaked potatoes on high heat until they are golden and crispy on both sides. Serve immediately while they're still crisp.