So I talk about cucumbers and squash, and then I go and give you a recipe with potatoes? What’s up with that?
No worries, I’m simply passing along some recipes that use Olive oil, even if only tangentally.
This recipe I made last night for Tara, along with another one which will be part of the next post. It’s fairly straightforward if a bit on the average side. But hey, it’s a side dish, not a main course. It’s not supposed to get a lot of attention. Add more or less olive oil at the end to get the taste you wish.
The recipe is based off of one in Zingerman’s Guide to Good Eating.
- 2 lbs Yukon Gold Pototoes, whole
- 1/4 cup virgin olive oil
- Coarse Salt. Sea if you have it, although kosher slat will do in a …ahhh…pinch.
- 2-4 sprigs of fresh Dill
Steam potatoes in their skins for approximately 35-40 minutes. Score the potatoes with a knife and either create a small bowl, or allow to stand only slightly peeled. Plate and dress with olive oil, and top with salt and dill. Voila!