I’ve rediscovered potatoes. I’m not sure why I turned away from potatoes, but maybe it was partly the no-carb thing, partly the potatoes on every plate in every restaurant I ate at, or maybe I just tired of the whole spud experience.
But, like remembering a former girlfriend, I found myself thinking only of the good aspects of my tuber relationship. Mostly I remembered that potatoes tasted good. So I bought some Yukons and cleaned them and boiled them; I buttered them, S&P’ed them, and ate them. And, in fact, they were good.
So good I made some more. This time I cut them in half to cook faster and threw some salt into the water. I was curious to see if the salt had affected the taste of the spuds. I thought it had. Then I dressed them with butter, olive oil, S&P, and parsley. And they were even tastier.
Okay, so if the salt affected the flavor of the potatoes, what else could I add?
The result: Dub Spuds
Yukon Golds are a great potato for Dub Spuds. Depending on size, half or quarter the them, and pop them into a pot of cold water. Peel and smash a clove of garlic and throw it into the pot. Add S&P, a couple of tablespoons of olive oil, some fresh herbs like parsley, rosemary, or thyme. Boil about 15-20 minutes until done. Remove, drain, and dress with butter and/or olive oil, S&P, and more of the herbs if you wish.
Dub Spuds brought me back to the tuber world. I’m even nuking russets now! But that’s another story.
Shopping list
- Pots and Pans Here's a real deal!
- Colander
- Olive Oils
- Timers
What's your favorite potato recipe? Tell us here.
– J. Michael Wheeler
