Serious Eats: Recipes
Cook the Book: Olive Oil Mashed Potatoes with Coarse Pepper and Wispy Scallions
Mindy Fox, author of A Bird in the Oven and Then Some knows that every great roast chicken recipe deserves an equally great side. Her newly released cookbook has a well-curated selection of sides, simple and elegant enough to stand next to any of her wonderful roast chicken recipes.
Yesterday's recipe for Chicken in Porchettata needed a side that would take full advantage of the chicken's herby juices; a starchy complement that wouldn't compete with the chicken's wonderful flavors. Perusing Fox's sides, I decided that these Olive Oil Mashed Potatoes with Coarse Pepper and Wispy Scallions were just the right accompaniment.
It's a simplified mash made with only a few ingredients—creamy yellow Yukon Golds, sea salt, cracked pepper, a few tablespoons of good olive oil, and scallion slivers. Unlike mashed potatoes that are loaded up with cream and butter, these let the sweetness of the potatoes and olive oil shine through. But even without the dairy, they're creamy with little bites of spicy peppercorns and oniony scallions scattered throughout. And when the juices from the chicken run into the potatoes? Well, it doesn't really any better.
As always with our Cook the Book feature, we have five (5) copies of A Bird in the Oven and Then Some to give away this week.