"They could take sesame seeds off the market and I wouldn't even care. I can't imagine five years from now saying, 'Remember sesame seeds? What happened? All the buns are blank!' " The late, great Mitch Hedberg
I pretty much agreed with comedian extraordinaire Mitch Hedberg until last night. I had no use for sesame seeds. During the past three years, I’d probably only encountered the little guys sprinkled on hamburger buns. They didn’t seem to have much flavor.
Luckily, I was flipping through one of my favorite cookbooks, The Courier-Journal Kentucky Cookbook, and came across this simple recipe. Apparently sesame seeds like high heat, because it helps them lend deep flavor to this kitchen classic potato dish. Cissy Gregg, the author of this 1956 recipe for the newspaper, pretty much said it best, "It is remarkable what the few sesame seeds do to this simple dish." Sesame seeds need that kind of encouragement now and then.
- 2 potatoes, peeled, and chopped into little squares
- 1/4 cup butter
- 1/3 cup sesame seeds
- 1/2 onion, minced
- 1/4 cup heavy cream
- Salt and pepper
Boil the potato squares until just tender.
Heat a medium-sized saute pan over medium high heat. Add the sesame seeds and onion. Cook until slightly browned.
Toss in the potatoes, cream, and salt and pepper to taste. Cook until golden brown and delicious.