The Autumn Potato Dish of 2024
Life is better with potatoes
HI! THERE! HULLO! CIAO!
Apologies for my writing absence. I have nothing to say other than I’ve had a few weeks of events in Melbourne and moving around for work and am only just finally at my safe and silent home in Sydney, the only real place I can write happily and not forcefully… which is the kryptonite to my creativity.
THANK YOU FOR YOUR PATIENCE, I shall make it up to you with potatoes. The best Autumn dish of the year Which in my books is about an extra 3 gold stars. POTATOES ARE WONDERFUL, and I think everyone agrees on this, even the vegans out there. Like, I reckon an allergy to potato might be one of the worst possible intolerances don’t you think? No mash potato, no hash browns, NO CHIPS!?? Crisp or fries, no wedges, no shepards pie, no roast potatoes and anyhoo could keep going but you get the idea. We love the p p p p potato. Kipfler are definitely the elite variety but I am definitely privy to the teeny white washed ones. I have a recipe for a potato salad here
So I finally made a version of this dish that I tried in Paris in 2022 and it was fabulous. I’ve tweaked a few things and to be honest the only reason I finally gave this recipe a solid whack was because I was gratefully gifted the Breville Kitchen Wizz 9 and with the gnarly chopping attachment, I was able to slice the 1kg potato in less than 20 seconds. Wild. Huh! This dish is crunchy, herby, garlicky, crispy, cheesey and perfectly rich - all the right things, and just know ya gunna love it just as much as I do! The simpleness and ease of it is truly astounding.
If you don’t have a pan that can cook in the oven then just transfer the pan contents into an oven dish, I am using the Le Creuset Cast Iron Round Skillet and it’s the perfect addition the kitchen, also in the colour of the year.
You’ll find your face in the fridge at 11pm shovelling the leftovers in your trap but whatever, LIVE YOUR BEST LIFE and that my friends, will be done with this dish by your side and on your table.
I hope you en-JOY
PM x
YA NEED:
1kg potatoes, I used white potatoes but I’m sure most potatoes would be fine
1/2 red onion
4 gloves of garlic
1 cup milk
1 cup cream
Handful of parsley (could use sage, thyme, rosemary)
Salt and pepper
100grams pecorino or Parmesan
YA DO:
Turn the oven on to 180 degrees. Slice potatoes into thin slices and add to a bowl with salt and pepper. Chop your garlic, dice the parsley and thinly slice the red onion
In an ovenproof pan, place on medium heat and add the cream, milk and garlic and bring to boil
Once boiled add the potato slices to the pan and lower the heat, cooking slices for 3 minutes
Scatter your red onion over the potatoes and the diced parsley and some salt and pepper. Grate the pecorino on top of potatoes
Cook for 30-40 minutes or until the top is brown and remove from oven. Serve as the main with a side of vinegar lettuce greens, or as a side to a steak and honey carrots.
x
