Friday, July 16, 2010

Potato Heaven

I LOVE potatoes intensely. So why not dial it up a notch and smother them with other luscious ingredients? Usually I reserve bacon for use in making otherwise uber-healthy greens taste amazing, and melty cheese is a known winner. Add those elements to potatoes, and the results are stratospheric. Here is how to do it from the now defunct (boo) Gourmet.

  • 3 pounds medium Yukon Gold potatoes (about 3 inches in diameter)
  • 6 ounces bacon (about 6 slices), halved lengthwise, then cut crosswise into 1/2-inch pieces
  • 2 tablespoons olive oil
  • 1/2 cup grated Parmigiano-Reggiano
  • 2 garlic cloves, finely chopped
  • 1/4 cup chopped flat-leaf parsley

Preheat oven to 425°F with rack in lowest position.


Generously cover potatoes with cold water in a 4-quart pot and add 1 tablespoon salt. Bring to a boil, then simmer, partially covered, until potatoes are just tender when pierced with a small sharp knife, about 12 minutes. Drain. Cool potatoes to warm, then peel and cut in half crosswise.


Cook bacon in a 12-inch heavy skillet over medium heat, stirring, until cooked through but still flexible. Drain on paper towels, reserving fat in skillet.


Brush bottom of a 15- by 10-inch shallow baking pan with oil and half of reserved bacon fat. Sprinkle potatoes with 1/2 teaspoon salt and 1/4 teaspoon pepper and arrange, cut sides down, in baking pan. Bake until undersides are golden brown, 30 to 35 minutes.

Reduce oven temperature to 375°F. Turn potatoes over, then sprinkle with cheese, bacon, and garlic and drizzle with remaining bacon fat (if fat congeals, reheat briefly over medium heat). Bake until cheese is melted, about 15 minutes. Sprinkle with parsley.


Cooks' notes:

· Potatoes can be boiled and peeled 1 day ahead and chilled in an airtight container.
· Potatoes, without cheese, bacon, garlic, and bacon fat, can be baked 6 hours ahead and kept, loosely covered, at room temperature. Turn potatoes over and proceed with recipe, baking a little longer. If baking at same time as stuffing, leave oven temperature at 425°F.


- Christiana Thomas

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There is plenty of gozo at Rio Gozo Farm. That is JOY in Spanish and joy is one of the most dependable products we have. Gozo is commonly found in gardens and farms. Once you get a little gozo up and going it is very tolerant of most pests, withstands dry periods, and grows with a modicum of fertilizer. After gozo becomes a staple of one's diet, it goes with about anything. Actually folks crave it so much it is a wonder everyone does not have a patch of it growing close at hand. Grab up some gozo and get with the flow.