Boiling small, unpeeled potatoes followed by gently squashing with a fork and then stove-top roasting in an iron skillet not only doesn't involve turning on the oven in summer, but also results in a superbly roasted tater taking less time than a baked one.
Last week I dug up two beds of all-purpose potatoes, to be specific, Rosabelle variety which has pink skin and yellow flesh; they will find their way into stews, soups, the skillet, and as mashed/scalloped for the next three months. Though it is best to unearth potatoes when the soil is dry, sometimes it's not possible to do so when there's been abundant rain. In that case, clumps of earth adhering to the potatoes can be rinsed off using the garden hose. The ones in the below photo comprise about one-fifth of our haul.
When Rosabelle is harvested early in June, it is suitable for salads, but when mature in August, it becomes multipurpose because it loses some moisture. To summarise the different types, salad potatoes have the most moisture, baking potatoes have the least, and all-purpose are in between. A higher amount of moisture translates texturally into increased firmness and less moisture into more fluffy and floury. However personal preference does dictate as in my own where I shun firm, waxy potatoes even for salads. I am an all-purpose lass! Though I have been known to sneak a few potatoes just for baking into our grocery cart.
Using a spade or fork to dig them up usually results in some getting damaged. When just an end has been cut off, I still store them in the dark, cool cellier. However, when they are slashed lengthwise or on the diagonal, I usually discard them as they are a bother to clean and unsuitable for storage as they can introduce decay into the whole lot. That's why I am as careful as I can be when working around them. There's a specialised potato fork with blunt tips that someday I might get!
After they are clean and dried by the sun, I separate the smallest ones with which I will make mostly smashed potatoes. I love smashed potatoes because they are an easy and yummy way of eating potassium-rich skins which contain as much potassium as the flesh. Since the recommended adult intake is about 5,000 mg, most of us don't get what we need, hence we feel lethargic and experience muscle cramps at times. If made in a pan other than cast-iron, they will be better than OK, but they won't develop the same depth of flavour and crackly skin.
Ingredients for Lemon Basil Garlic Smashed Potatoes are in bold. For two side servings or one meal-sized, boil till tender ten small potatoes in their skins. Let cool. Put a thin layer of oil (I used safflower) in the skillet and turn the heat on to medium. While the pan gets nice and hot, flatten out each potato on a solid surface by cradling one by one with your thumb and index finger while pressing down with a fork. The motion needs to be steady and gentle as to keep the potato flesh intact and not broken into pieces. If that happens, the finished dish will be fine, just a bit messy looking and more challenging to flip over. Mince a garlic clove and along with a teaspoon of dried basil and a halved lemon put close to the skillet. Carefully position each potato with the side of the most intact skin face down in the skillet using a spatula. Keep some distance between each one. Let be for around five minutes or until the skin has developed a deep-golden crust. Sprinkle with salt, minced garlic (using a small spoon, place some on each one, then smoosh down with the spoon's back), and basil. Lower heat a bit and flip over and let be for another five minutes. Additional oil may be needed. Turn off the heat. Flip again (to the side where skin is most cracked) and carefully (don't splatter hot oil on you!) squeeze lemon juice over all. By the time the skillet is brought to table, the piping hot potatoes will have soaked up the lemon juice. A sprinkling of fleur de sel is the final touch.
The skin was crunchy, the insides soft and cushiony, and everything was gorgeously seasoned as if the lemon, garlic, and basil were a natural part of the potato flesh and not upstart additions. Also a serving offers around 1000 mg of potassium—probably more because there is increased skin surface with several small potatoes than for an equivalent large potato—for the summer road when our requirement goes up even further because of perspiration and increased activity.
À la prochaine!
OTHER IRON COOKWARE SERIES POSTS
Roasted Salmon & Spiced Rhubarb With Fresh Pea shoots
Mashed Potato Cantal Onion Pancakes
RELATED LINK
Everything you need to know about potassium
Last week I dug up two beds of all-purpose potatoes, to be specific, Rosabelle variety which has pink skin and yellow flesh; they will find their way into stews, soups, the skillet, and as mashed/scalloped for the next three months. Though it is best to unearth potatoes when the soil is dry, sometimes it's not possible to do so when there's been abundant rain. In that case, clumps of earth adhering to the potatoes can be rinsed off using the garden hose. The ones in the below photo comprise about one-fifth of our haul.
When Rosabelle is harvested early in June, it is suitable for salads, but when mature in August, it becomes multipurpose because it loses some moisture. To summarise the different types, salad potatoes have the most moisture, baking potatoes have the least, and all-purpose are in between. A higher amount of moisture translates texturally into increased firmness and less moisture into more fluffy and floury. However personal preference does dictate as in my own where I shun firm, waxy potatoes even for salads. I am an all-purpose lass! Though I have been known to sneak a few potatoes just for baking into our grocery cart.
Using a spade or fork to dig them up usually results in some getting damaged. When just an end has been cut off, I still store them in the dark, cool cellier. However, when they are slashed lengthwise or on the diagonal, I usually discard them as they are a bother to clean and unsuitable for storage as they can introduce decay into the whole lot. That's why I am as careful as I can be when working around them. There's a specialised potato fork with blunt tips that someday I might get!
After they are clean and dried by the sun, I separate the smallest ones with which I will make mostly smashed potatoes. I love smashed potatoes because they are an easy and yummy way of eating potassium-rich skins which contain as much potassium as the flesh. Since the recommended adult intake is about 5,000 mg, most of us don't get what we need, hence we feel lethargic and experience muscle cramps at times. If made in a pan other than cast-iron, they will be better than OK, but they won't develop the same depth of flavour and crackly skin.
The skin was crunchy, the insides soft and cushiony, and everything was gorgeously seasoned as if the lemon, garlic, and basil were a natural part of the potato flesh and not upstart additions. Also a serving offers around 1000 mg of potassium—probably more because there is increased skin surface with several small potatoes than for an equivalent large potato—for the summer road when our requirement goes up even further because of perspiration and increased activity.
À la prochaine!
OTHER IRON COOKWARE SERIES POSTS
Roasted Salmon & Spiced Rhubarb With Fresh Pea shoots
Mashed Potato Cantal Onion Pancakes
RELATED LINK
Everything you need to know about potassium