Spectacular Spuds
One thing we can all agree upon is potatoes on our holiday table. From your basic mashed to myriad creations from just about every culture, we have a shared love for these tubers, or “pomme de terre” – apple of the earth.
That’s one of the things that are so great about them, you can dress them up, or keep it simple, and as long as there is salt, there will be love. Just calling them by their French name makes it sound fancy. So, if you are at all worried about impressing those you feed this year, just give your dish a French name. jump to recipe
Something that amused me greatly in cooking school was learning that Mrs. Betty Crocker’s “Potatoes O’ Grotten” were actually potatoes au gratin. I’d already had a similar experience in Monte Carlo once upon a time when ordering coffee. A friend who had studied French told me, I thought, to ask for “Café Olé.” It seemed a little odd and Spanish-y sounding, rather than French, but I was only 20 and had studied Spanish in school. I kept ordering it and receiving a perfect cup of coffee, though. It wasn’t until several days into our visit there that I spotted the “Café au lait” on the menu.
I have often made a gorgeous “gratin” of either white or sweet potatoes for my holiday tables. They are elegant and can be made ahead to be gently reheated for service, perfect! While there is nothing wrong with simply serving the same dishes every year, potatoes are generally a safe place to jazz things up for your big meal, should you want to.
A trending potato preparation at the moment is Hasselback Potatoes, which are truly spectacular spuds, and their good looks and easy preparation are why they are trending. Originally a Swedish dish, the taters are partially sliced and treated to butter, then baked. The slices open up in the oven and give you a potato with a yummy, crisp exterior, but still tender inside. They can be dolled up with garlic and herbs, but are plenty tasty when prepared simply, just don’t forget the salt.
I am partial to Yukon Gold potatoes for anything other than a big ol’ baked potato. For a quick easy pot of garlic mashed potatoes I put a clove or two of peeled garlic in with the potatoes as they cook, and then mash together. Never forget a few grates of fresh nutmeg in any potato dish, because next to salt there is nothing better to bring out the best flavor in your potatoes.
For Thanksgiving I will sometimes fix my sweet potatoes one way and my “regular” potatoes another way. Lately purple versions of both have been appearing and can be used in all the same recipes for a stunning result. Although it harkens back to a time when mashed potatoes at a wedding were dyed to match the bridal party, I am totally ok with all-natural lavender mash on my plate. 
As a nod to “can’t we all just get along” I made a trio of mash that looked as good as it tasted. Perhaps the best part of my tuber triad was transferring leftovers into a container, where upon I had a seriously groovy combination. Thanksgiving leftovers will never be the same.
These are secretly easy-peasy and there’s only one trick, which is slicing them between two chopsticks or wooden spoon handles so they hold together. If one of several a holiday sides, choose smaller potatoes. I use Yukon gold, but any will do. You may tuck slivers of garlic or fresh herbs between a few layers, or use garlic oil in place of butter.
Ingredients
- 6 medium potatoes
- 4 Tbsp. olive oil or butter
- Chopped scallions or parsley
Instructions
- Preheat the oven to 425 degrees.
- Slice the potatoes thinly between chopsticks or wooden spoons and place in a baking dish.
- Brush with butter and season with salt.
- Bake about 30 minutes, then remove from oven and brush with butter again.
- Return to the oven and let cook about another 25 minutes, or until tender. Garnish as desired.
