Monday, 18 July 2011

Potato saving scheme

In the early spring, I dutifully put in the seed potatoes and looked forward to our rich bountiful harvest . . .
Due to a very dry, late spring, they came up and stayed rather . . . runty to say the least. One or two flowers bloomed and withered. As the ground was becoming akin to Death Valley, I dug them all up in one go. They made a fantastic curry and a further dish of 'poor man's potatoes'. Hummm . . . roughly two potatoes for the price of one, plus the faff of putting them in, compost etc. Usually a totally effortless vegetable, maybe better next year . . .


This always varies according to whether one gets distracted by the cat scratching the sofa, phone call or whatever, thus differing (is this a word?) the texture of the cooked spuds.

Boil water, put washed but not peeled spuds in, roughly chopped to big bite sizes. When possible to poke with a fork, drain. Heat olive oil to dangerously hot, throw in potatoes and lashings of chopped garlic plus some fresh red chilli if you like things a bit 'piquant'. Leave to stick to the bottom until someone says: "is something burning", turn them over (spuds, not person) and cook until well- browned. Turn into fancy rustic dish and serve with sour cream and chives, home made tomato sauce, or HP is pretty good.

No comments:

Post a Comment