The first recipe from Patricia Wells's Vegetable Harvest is for a crisp golden potato dish that Wells coaxed out of restaurateurs Johanne Killeen and George Germon (of Al Forno in Providence, Rhode Island). I think it's a good way to ease you into the week, as it calls only for potatoes, extra virgin olive oil, and coarse sea salt.
Jo and George's Potato Crispies
Equipment: A baking sheet; a large saucepan; a meat mallet or a cast-iron skillet.
Cook the Book: Jo and George's Potato Crispies
About This Recipe
- 1/4 cup extra-virgin olive oil
- 2 pounds yellow-fleshed potatoes (such as Yukon gold), scrubbed
- Coarse sea salt
Preheat the oven to 375 degrees F.
Brush the baking sheet with 1 tablespoon of the oil.
Place the potatoes in a large saucepan. Cover with water. Add 1 tablespoon salt Bring to a boil over high heat and cook until tender, about 20 minutes. Drain the potatoes and dry them on paper towels.
With a meat mallet or a cast-iron skillet, press down on each potato to flatten it. It should be 1/4 to 3/8 inch thick. With a spatula, transfer the potatoes to a baking sheet. Drizzle with the remaining oil. Sprinkle lightly with salt.
Place in the center of the oven and bake until golden and crispy, 30 to 40 minutes. Serve immediately.