incredibly average spiced potatoes!
At Ian's request, my incredibly average spiced potato recipe will be immortalized here for you tonight. He swears he will make them for me in the future, which is the only reason I am making the effort, 'cause dang, I'm a tired person.
For men what cook for they ladies...
some potatoes - cut into uniformly sized pieces, get out the ruler if you must
big pot of boiling water - enough for the potatoes to swim in and one tsp salt within
2 TBSP olive oil - extra virgin Spanish, Italian, Greek, or Turkish
2 bay leaves
1 tsp black mustard seeds - precisely measured (is joke)
1 tsp sesame seeds - the tan kind with the hulls on them
2 tsp ground cumin - don't skimp
salt and pepper - how should I know how much?
Boil the potatoes in the salted water until just done. How many potatoes? My former mother-in-law (I reserve "ex" for the boyfriend's former wife, because it sounds a little bit like "expired") doles out one potato for each person she's serving, plus one for the pot. Maybe that's a good idea unless, like me, you want leftovers for the week, in which case, make eight potatoes no matter what. What kind? Whatever kind you want. I like Yukon Gold. How done is just done? When you test a potato with a fork, it should resist the intrusion only mildly. This means that the fork should enter and exit the test potato effortlessly, but the potato shouldn't fall apart when met with tines.
While the potatoes are cooking, heat the olive oil in a cast iron skillet. When it's hot (it appears thinner, but doesn't smoke) add the spices and let them sizzle until the mustard seeds start to pop. Remove the pan from the heat.
Drain the potatoes and add them to the hot pan of spices. They're going to make such a noise, you won't believe. Stir them around and add the salt and pepper.
That's all. You expected something more elaborate?
For men what cook for they ladies...
Incredibly Average Spiced Potatoes!
Gather up:some potatoes - cut into uniformly sized pieces, get out the ruler if you must
big pot of boiling water - enough for the potatoes to swim in and one tsp salt within
2 TBSP olive oil - extra virgin Spanish, Italian, Greek, or Turkish
2 bay leaves
1 tsp black mustard seeds - precisely measured (is joke)
1 tsp sesame seeds - the tan kind with the hulls on them
2 tsp ground cumin - don't skimp
salt and pepper - how should I know how much?
Boil the potatoes in the salted water until just done. How many potatoes? My former mother-in-law (I reserve "ex" for the boyfriend's former wife, because it sounds a little bit like "expired") doles out one potato for each person she's serving, plus one for the pot. Maybe that's a good idea unless, like me, you want leftovers for the week, in which case, make eight potatoes no matter what. What kind? Whatever kind you want. I like Yukon Gold. How done is just done? When you test a potato with a fork, it should resist the intrusion only mildly. This means that the fork should enter and exit the test potato effortlessly, but the potato shouldn't fall apart when met with tines.
While the potatoes are cooking, heat the olive oil in a cast iron skillet. When it's hot (it appears thinner, but doesn't smoke) add the spices and let them sizzle until the mustard seeds start to pop. Remove the pan from the heat.
Drain the potatoes and add them to the hot pan of spices. They're going to make such a noise, you won't believe. Stir them around and add the salt and pepper.
That's all. You expected something more elaborate?
Comments
--Ian
Your potato pieces can be any size you like as long as they are all in the same size ballpark. Maybe it helps if you consider the mouth specifications of the people what will be eating them?