Comments on: Simplicity from the Earth

By: Brett

Brett — Wed, 30 Nov -0001 00:00:00 +0000

I agree with your grandfather about potatoes, the simpler the better. A nice variation with fingerling potatoes is to substitute duck fat for the olive oil. It’ll make you swoon.

By: Tana Butler

Tana Butler — Wed, 30 Nov -0001 00:00:00 +0000

I am very fond of barely smashed fingerlings (or any truly new potatoes) with a little drizzle of truffle oil and the barest sprinkling of sea salt (they don't even need pepper, but you could try a little finely ground white). I know it sounds extravagant, but a little goes a long way. There is something alchemical about the way the truffle oil augments the earthiness of the potatoes: it's a haunting combo.

(Found your blog linked from Jen's "Life Begins at Thirty" one.)

Nice piece, good writing. Thanks.

By: Barbara Fisher

Barbara Fisher — Wed, 30 Nov -0001 00:00:00 +0000

Hello, Brett--welcome!

I don't often have duck fat about, but I do know that fingerling potatoes cooked in the drippings of a roast chicken or capon are divine. I used to help a wonderful client with her Passover feasts--and we always did a capon and cooked potatoes in the pan with it. One year, I brought fingerlings--and she fell in love with them.

They were terribly good. I can only imagine how good duck fat would be!

Hello, Tana, and welcome. It is good to meet you.

Truffles are like potatoes--they taste of the earth they were grown in. My Grandpa never tasted one that I know of, and he probably would never want to, once he found out how expensive they were--he was a very frugal man. Uncharitable sorts would say he was cheap, but I will leave it at frugal.

I will have to try the truffle oil trick--and I might add just a bit of fresh rosemary. The sharp green medicinal savor to it might cut the richness of the truffle oil admirably. But rest assured, I will try it your way first.