Potatoes This Good Don’t Need Much of Anything Else.
I had a real hankering for my Crispy Skillet Potatoes. But during these hot summer days, I find myself not particularly in the mood for a meat and potatoes meal. I’ve done a lot of things with these potatoes. In the past, I’ve even served them on a green salad with mustard dressing and a poached or fried egg on top. But that wasn’t what I had in mind this time around.
Instead, I opted for an uncooked slightly spicy tomato sauce, which could hardly be easier to make. I took a 15 ounce can of crushed tomatoes, stirred in a little grated garlic, a couple of minced oil packed Calabrian chilies *, a teaspoon of red wine vinegar, a pinch of sugar, olive oil, salt and pepper, and let it sit so the flavors could meld while I cooked the potatoes.
This time I used Yukon Gold potatoes because they’re what I had on hand. Russets would also be good. I boiled the potatoes in their jackets for about 15 minutes, until they were still fairly firm in the center, peeled them and cut them up into cubes. I then fried them in a skillet and when they were almost done I added coriander seeds to the skillet. After about a minute or two the coriander had bloomed, I salted the potatoes, and they were ready to go.
I spread the lovely tomato sauce on a platter, topped it with the hot potatoes, and I immediately placed torn up pieces of burrata over the potatoes. I wanted that lovely creamy cheese to melt a little over the potatoes. After drizzling some of my best olive oil over the burrata, and making sure I had sprinkled on all the coriander seeds that were left sitting on the plate, I finished it off with a couple tablespoons of capers, fresh oregano leaves, , and black pepper.
I called this dinner. Some of the cream from inside the burrata seeped into the tomato sauce and we sopped it all up with good crusty bread. The hot crisp potatoes played incredibly well with the tomato sauce and the cheese. There wasn’t a drop left on any of our plates. I can hardly think of any food more versatile than these potatoes. Well, come to think of it, I didn’t name my blog The Salted Potato for nothing. Makes sense, right?