As if you couldn’t tell by the title of this post, it’s my mom’s birthday! Check out this awesome photo of her; doesn’t she look so cool and foxy in her high-waisted jeans and kelly green polo? I love the sullen “Stop Pointing That Fucking Camera In My Face” look, it’s a look I’ve worn in many a photo and now I know where I get it from.
Ma: Thank you for teaching me to read and never refusing to buy me a book. Thank you for not being afraid to roll your eyes at me whenever I deserved it. Thank you for dancing like a loon, especially when you thought it would embarrass me the most. Thank you for all the cupcakes, they are truly the best in the known universe. Thank you for all the evil vibes you’ve ever sent to the parents of any kid that didn’t invite me to their birthday party. Thank you for telling me when you liked my stories, and thank you for telling me when they started to get boring and overwritten. Thank you for defending me to all the crappy teachers I’ve ever had. Thank you for every Princess Kylie story. Thank you for not being one of those weird parents that cried when their kids left for college, in fact, thank you for doing the happy dance when all four of us were finally gone. Happy birthday Mom, I love you.
In honor of my Mother’s birthday I have a recipe to share! One of my mom’s favorite things on the entire planet is potatoes, and I accidentally came up with the all time best way to eat potatoes in the entire world. Warning: This recipe is not for the faint-of-heart or slow-of-metabolism, unless you just-don’t-give-a-damn. These potatoes are pretty much drowned in butter, but if you’re going to skimp you might as well find another recipe altogether. I haven’t included measurements for the most of the spices since I didn’t bother to measure anything out; seasoning should really be done by taste anyway.
Obscene Potatoes, Twice-Cooked
2 medium waxy potatoes, such as Red Bliss or Yukon Gold (at least, that’s what I used. Anything you have on hand will probably be fine), chopped into quarter inch thick pieces (don’t worry too much about getting them all the same size)
Approximately 3 tablespoons butter, divided
2 garlic cloves, roughly chopped (totally optional: My mom would definitely leave this out, and this recipe is dedicated to her, after all)
Cracked black pepper
Paprika, Rosemary, & Thyme (this is the combination I used, it’s really not important. Season the potatoes any way you like, with whatever you have available. If you skip the fresh garlic I would add at least a pinch of garlic powder)
1/2 tablespoon olive oil
Preheat oven to 350. Add garlic and potatoes to a medium mixing bowl and drizzle with the olive oil. Take one of your tablespoons of butter and cut it into small chunks, then add to the bowl. Salt and pepper liberally, then add seasonings. For those of you who really like exact measurements, if I had to guess I would say I used about a half teaspoon each of the rosemary and thyme and no more than a light sprinkle of paprika. I also threw in a pinch of an Herbes de Provence mix and a few sprigs of fresh thyme that I had lying around. The exact seasonings don’t really matter, basically you want salt, pepper, an aromatic or two (or a few), and the paprika is mostly for color. Toss to coat.
In a pyrex baking dish, arrange potatoes in a single layer. Add a little oil into the bottom of the pan to further lubricate things if needed, or if you’re just nuts like me. Take another tablespoon of butter and cut it up into small chunks, then scatter those chunks across the top of the potatoes.
Bake at 350 for about 30-40 minutes until potatoes are soft and forktender, but not yet browning, then remove from oven.
Melt a tablespoon of butter in a large frying pan over medium-high heat. If you have a stainless steel pan I highly recommend using it for this, because you’ll get better browning than with non-stick and browning is what makes food taste good. A lot of people are wary of stainless steel, especially with potatoes, but there’s a nifty trick for using it in these situations. The key is to heat the pan before adding oil or butter. You can tell the pan is hot enough for the butter/oil/what-have-you by splashing some cold water on it. If the water simply sizzles, give it a little more time. If the water droplets form tiny spherical balls that dance around on the surface of the pan, you’re good to go. Non-stick will still work just fine if you’re hesitant or don’t own stainless. Anyway, melt the butter and add the potatoes, making sure to add any oil or fat that has accumulated in the bottom of the baking dish. Fry the potatoes, stirring occasionally, until dark golden brown on all sides (don’t be impatient and take them out too soon!) probably about 10 minutes. Add more butter as needed or as insanity dictates. Enjoy, and make sure to lick your fingers afterward.