a home cook with notions & an appetite
These are Thomas Keller’s take on smashed potatoes, made infinitely easier if you go to the farmer’s market on a regular basis.
What’s a marble potato? An exotic breed found only in the mountains of France perhaps? Maybe a special cut that takes years of knife skills one learns at monasteries in Eastern Canada?
Nah. They’re just really small potatoes. Smaller than “new” even. And the farmer’s market is a great place to get them because they’ll even let you put together a basket of them from their general bin and be happy that you’re taking those potatoes off their hands. These are they next to a regular potato, not some mutant 10 pound potato.
The ingredients and cooking are both simple (it’s a theme for ad hoc) and quick, if you have something on-hand:
Yes, that’s the garlic confit making another appearance. See, there are all sorts of uses for the confit.
Anyway, I tossed the potatoes with salt and oil in a bowl. On my stovetop, I melted 2 tablespoons of butter and added the potatoes. Pan went into a 375 degree oven for about 15 minutes with rosemary sprigs. To be considered “done,” my biggest marble potatoes were completely tender when stabbed with a knifetip.
Once these were out of the oven, I tossed the rosemary sprig and drained the potatoes into my serving bowl using one of my spiders (I love these). In my serving bowl, I added the remaining butter, garlic confit, chives and fleur de sel. The smashing part? A fork.
Because the marble potatoes are so small and able to cook fast, the skin crisps up all the way around and leaves a lovely puff of potato here and there – but plenty of crispy, buttered, garlic-thyme, salty goodness that you just can’t get in the flesh-to-peel ratios of “normal” potatoes. If you don’t have potatoes at your farmer’s market, check out the bulk potato bin at your mega-mart – marble potatoes will fall to the bottom of the bin.