BAKING
Red Thumb
Purple Majesty
Rosy skin with pale yellow flesh, blushing with red.
Purple skinned and purple fleshed. Earthy and slightly
Fingerlings.
nutty in flavor.
BOILING
Roasted Confetti Potatoes With Bacon, Malt Vinegar and Herb Glaze Heidi Robb, Food Stylist, Recipe Developer, Writer
Austrian Crescent
Red Gold
Yellow skinned and yellow fleshed. Fingerlings.
Light red skin with yellow flesh. Mild and earthy flavor.
ALL-PURPOSE
INGREDIENTS 1 pound Red Thumb, halved 1 pound Yukon Gold, halved 1 pound Purple Majesty, halved 3 tablespoons extra virgin olive oil 1½ teaspoons kosher salt 6 slices thick-cut bacon, cut into lardons
Kennebec
Yukon Gold
Tan skin with white flesh. Classic potato flavor without
Tan skin with yellow flesh. Deep and buttery in flavor. A
being bland.
farmer and market favorite!
potatoes
The great diversity in potatoes is often overlooked.
work well for salads. They will bake and roast well, but
Color and size differences are easy to detect, but less so are
will not be particularly fluffy when mashed. All-purpose,
the textural differences that impact our dishes when we
varieties straddle the two categories and can be used with
cook them. Some potatoes have a higher starch content
relative success in either direction.
(sometimes referred to as baking potatoes); these varieties
have a drier flesh, bake up fluffy and mash well, but disin-
bles, as well as winter squash. Butter, cheese, cream and
tegrate in soup. Low starch varieties (also known as boil-
aromatic herbs are common partners for a reason - they
ing potatoes) are waxy and keep their shape in soups and
are absolutely delicious together!
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SERVES 6
c ou n t r ys id e
Potatoes get along well with other root vegeta-
FIELD GUIDE
1 large shallot, thinly sliced lengthwise ¼ cup malt vinegar 2 plump cloves garlic, minced ½ cup chopped parsley 2 tablespoons picked thyme leaves Coarse-ground black pepper
DIRECTIONS 1. Preheat oven to 425°F with a center rack. 2. In a bowl, toss potatoes with the olive oil and salt to coat. Spread evenly onto a heavy baking sheet and roast for 30 minutes. Turn potatoes with a spatula and roast another 15-25 minutes until crispy and cooked through. 3. While potatoes are cooking, heat a saute pan over medium-high heat. When hot, add a slick of olive oil to coat and add the bacon lardons, Cook lardons until fat has rendered and the piecesare browning but not crispy. Off heat, tip out all but 2-3 tablespoons of cooking fat.
4. Return pan to heat and add the shallots and malt vinegar, stirring, and reduce to a syrupy glaze. 5. Remove pan from heat and stir in the garlic, parsley, thyme; add black pepper to taste. 6. Turn roasted potatoes into a bowl and add the bacon mixture, turning to coat well. Taste to correct seasoning and finish with more chopped parsley at serving.
Thanksgiving
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