The other night, midnight munchies having struck, a friend announced that there were potatoes in the pantry and that we should fry some up. Add Tbs.s worth of garlic to the oil, and this turned, of course, into a brilliant solution. It also got me thinking about the great potential of fried potatoes.
- I've been really into specialty vinegars since discovering the high-quality goods at oil-n-vinegar sampling shops, and I once went through a phase of sprinkling vinegar on kettle chips, but I hadn't thought about doing so in a long while. A sprinkle of peach balsamic on the other night's chips turned out to be delicious, and has convinced me that while this cold weather lasts, more fried potatoes would be a great way to enjoy sampling a range of vinegars. Perhaps even a tasting party?
- We also had the classic ketchup, a condiment I used to dislike and have only come around to in recent years. At this point, I'll not deny what a good topping it is, but it also put me in mind of sweet chutneys.
- And speaking of, you can bump up the home-fries with a spot of India another way. Toss about 1/2 Tbs. each cumin and mustard seeds with the oil, and a couple whole hot chiles. Add the garlic once the seeds start to pop or gray, and then the potatoes a moment after. The seeds add huge amounts of snackitude with their crunchiness and heady flavors. I invented this technique last summer because of a need to use a quantity of potatoes, but such hot, heavy foods are definitely better in the winter.
- I love potatoes and greens, also a good way to sooth yourself if you're feeling a wee bit lacking in nutrition. Crispy-fried kale and a sprinkle of vinegar with your chips is an amazing dish that's halfway to a full meal.
- And let's not forget the awesomeness of kosher salt! While fried potatoes can be good without it, it levels 'em up to that intensity of experience that we demand of all food indulgences.
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