Login or register
'Splendid' potatoes
Amy Culbertson/Fort Worth Star-Telegram |
Posted: Tuesday, October 21, 2008 - 10/22/08
Story Tools
Font Size:
'Splendid' potatoes Facebook
Get FREE Daily Headlines by email!

advertisement
Not only do Lynne Rossetto Kasper and Sally Swift put on an original radio food show, but they've written a delightful cookbook, too: The Splendid Table's How to Eat Supper: Recipes, Stories and Opinions From Public Radio's Award-Winning Food Show (Clarkson Potter, 2008, $35).


GREEK POT-CRUSHED POTATOES
(Serves 4-6)

8 large garlic cloves
2 pounds red-skin or new potatoes, unpeeled
Good-tasting extra-virgin olive oil
Salt and freshly ground black pepper
Pinch of red-pepper flakes
1 tightly packed teaspoon fresh oregano leaves, torn
1/3 cup fresh flat-leaf parsley or curly parsley leaves
4 whole scallions, thinly sliced
Juice of 1 to 1-1/2 lemons

Bring 4 quarts of salted water to boil in a 6-quart pot.

In a food processor, thinly slice garlic; remove and set aside; thinly slice the potatoes.

Drop sliced potatoes into boiling water and simmer until tender. Drain.

Return empty pot to the stove over medium heat and film it with olive oil. Add garlic, salt and black pepper, red-pepper flakes and a few spoonfuls of water. Cook, uncovered, over medium heat for 5 minutes to soften garlic, adding more water to keep the garlic from browning.

Add oregano and cook until fragrant. Return drained potatoes to pot and lightly crush while blending sautéed garlic. Fold in parsley, scallions and lemon juice.


You must login to make comments.
Click on the link below to register for a free account. This is a new system and previous accounts are not transferred to this system. You'll be asked for your name and e-mail address. A confirmation e-mail with a password will be sent to you at the address you provide. Once you've logged into the system, you'll be able to view and contribute comments. Please be respectful to your fellow users and post under your own name. Send questions to webeditor@sfnewmexican.com

Email:
Password:
Remember me
Register here for a free username and password

Comments (0)
What do you think? Add your two cents to the conversation by contributing your view on the news. Please, be respectful to the community and your fellow users and use your real name when posting. Inappropriate postings will be removed and your privileges to comment further might be suspended. If you'd prefer to submit a letter to the editor for possible inclusion in The New Mexican's print edition, visit our submissions page.


(not you? logout)



advertisement
  • JB Yelsky commented on
  • Ambro A commented on
  • P Orlando Baca commented on
  • Truett Collins commented on
  • Ambro A commented on
  • Joe McNabb commented on
  • Ambro A commented on
  • Doreen Saiz-Adler commented on