Spiced with turmeric, sautéed with goose fat and thyme, mashed with chive oil. Its time to transform your potatoes for those winter nights
The big, fat floury potatoes are at their best right now. The sort we put in the oven to bake, their outsides crisp and salt flecked, their insides as fluffy as snow. Mash them, stuff them, use them for a gratin, or sauté them with goose fat and thyme. These are the potatoes of winter nights, of cold, wet homecomings and frugal dinners. For the recipes that follow, white-fleshed, floury textured potatoes are the ones you want.
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