This time of the year? Definitely my favorite cooking technique is roasting, as the aromas are so pleasant, pungent and the flavors brings comfort to this endless cold season!
This is where I rely on 2 frozen items and here I use both to make one of my family's all time favorite dish from our stored potatoes !
- One, is that wonderful bag of roasted garlic done at the peak of their season (August-September). Once roasted, I placed the bulbs in a ziplock bag in the freezer and pull out what I need, a 1/2 hour before I plan to use it. Here I am using a whole bulb, about 8 cloves, of hard neck german purple garlic.
- Two, is the bag of peeled shallots, peeled only not roasted, done as well in the peak of their season. The reason I do this, is that it does facilitate their uses in the winter and a good way to store them, especially if you do not have a root cellar or cold storage.
Oh! Right away, the vessel you see in the picture below, is called a "tagine" Moroccan style of cooking. But I assure you that you can use any heavy straight sides pan with a cover. Make sure you are cooking at a very low heat, covered at all times.
Potatoes from our garden!
From Left to Right:
Kennebec (russet type)
Northland Red
Yukon Gold
Peruvian Blue
French Fingerling
Potato Fondant :
- 2 Lbs Yukon, or assorted potatoes like the variety in the picture above.
- 2 Tbs each of olive oil and unsalted butter
- 1 Head (8 to 10 cloves) roasted garlic
- 6 whole shallots, cut in 1/2
- Fresh ground pepper
- 1 tsp coarse sea salt (optional)
Procedure:
Cut the potatoes in the same size, and the cooking time will depend on the size-
Place in a pan where they fit snuggly without too much space between the top of the potatoes and the top of the pan (If that is a problem see "Note")
Drizzle with olive oil, add the butter cut into very small pieces
Press the garlic clove out of the outer skin and add them to the pan with the shallots
Generously add the fresh ground black pepper (30 turns to the grinder! Or more!!)
Toss it all gently.
Place cover on and cook on medium low heat for about 10 minutes then lower the heat to your lowest setting and cook until potatoes are tender, about another 15 minutes.
The flavor of the potato really shines as there is no liquid allowing the flavor to leach out!
Just before serving sprinkle with coarse sea salt and that is optional.
This technique is like roasting, just as it was done before oven showed up, and still one of my favorite ways to prepare newly harvested or well stored potatoes. Can also be done with root vegetables or mixture of.
Great to serve with a spinach salad and grilled lamb chops
Note: If you do not have a pan small enough to fit your potatoes snuggly here what you can do:
Place all the ingredients, ready to cook, in any straight sides pan with a cover.
Cut a piece of parchment paper the size of the inside of the pan
Place the paper on top of the ingredients
Place pan cover back on and proceed as mentioned above!
What the paper does is minimize the space between ingredients and top of the pan, as now you have lower the top against the ingredients
Bon Appetit
Monique
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