We love potatoes. I imagine most quasi-normal people do. It is my life’s goal to find the world’s best French fries. Long ago I read a Calvin Trillin book about his travels in Italy one summer with Alice, where they wandered from village to village and market to market, sampling many foods, but primarily experiencing pommes frites and gelato. What bliss. Then I spent months trying to create the perfect pommes frites, as idealized by reading an entertaining book about travel and eating. I don’t know if I chose the wrong potatoes, or lacked basic deep fat frying skills, but nothing ever seemed to capture the delight in eating fresh, blazingly hot, crispy double-fried frites as described in the book. Perhaps I should give up the food preparation and focus on some world travel of my own. We did have some pretty delicious chips in London this summer…
I have also tried for years to re-create Buffalo Chips, the deep-fried, British-style, thick slices of potato, that we had years ago at the Spring Garden Bar and Grill in Greensboro, North Carolina. The chips were the perfect side dish with their incredibly memorable Philly Cheese Steak sandwich. That’s another dish I have never been able to repeat at home. I use a mandoline now for slicing the potatoes, so they are thinner and a little more uniform, and pleasant to look at, but they are never quite crispy and plumped-up as the ones we had years ago. (I have just visited the website, and find the steak sandwich is still on the menu, but no mention of the Buffalo Chips. This could be tragic news. If any of our Gentle Readers venture to Greensboro, please stop by and do some vital research for us… http://springgardenbarandpizzeria.com/) Perhaps the Buffalo Chips will be my madeleines…
We prepared vats of mashed potatoes last week for Thanksgiving, because it is the American thing to do, and because they can be repurposed for a few more days: as a significant component of the legendary Pilgrim Sandwich, as potato pancakes for a nice, leisurely breakfast to have with the Sunday paper, and they make a nice pie crust topping for the inevitable turkey pot pie. We are actually planning ahead when we boil up a bunch of extra taters for the holidays.
With Hanukkah starting next week, we threw ourselves into exhaustive research for latkes, which are a more forgiving variation on crispy, fried potatoes. (Perhaps my skills lie in the frying pan and not a Fryalator.) It is easy to fry up extras, and then freeze them for future use. That way, if you have company for a Hanukkah meal, you are not stuck in the kitchen, while everyone else is enjoying your light touch and handiwork. Or, you can keep a stack or two in a warm oven, if you want to prepare them ahead of time and serve them in one fell swoop. French fries would never stand for that.
I appreciated the extra hint this time around to wring the grated potatoes in a dish cloth, twice, before mixing them with the egg, onion and the flour. That step made for lighter latkes. And I do not have a food processor, which I think would have reduced the time spent preparing the potatoes – but I did have a willing assistant who manfully grated the potatoes on the box grater, and managed to do it without scraping his own knuckles. There is nothing like holiday ritual meal for bringing everyone into the kitchen.
http://www.epicurious.com/recipes/food/views/Potato-Latkes-104406 This is a good recipe for the gluten-free folks.
“What I say is that, if a fellow really likes potatoes, he must be a pretty decent sort of fellow.”