Potato Candies

Potato Candy | pronunciation

pə-ˈtā-(ˌ)tō, ˈkan-dē

noun

po·ta·toes can·dies
often attributive

a: an erect South American herb (Solanum tuberosum) of the nightshade family widely cultivated for its edible starchy tuber

b: the tuber of a potato -called also Irish potato spud white potato

c: potatoes cooked in the oven with salt and herbs and olive oil.

d: tasty roast candy like taters that are best with spicy magic mayo

e: a NW band based in Portland, Oregon consisting of DnA & TnA (recently split).

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Last year I spent a lot of time cooking for my friends. Honestly, part of what is upsetting about my current apartment is its inefficiency in ‘entertaining’ anyone other than Tyler, Tortuga and I.

This recipe is a staple of mine. In fact I suspect the most consistent cooking methods I use are roasting and inconstantly hacked up chucks of food. This recipe affords both. Potato Candies are more than food. Against my spouses wishes, Daniel RamDram and call our band of early 2008 Potato Candies, so inspired by a meal I prepared with sun dried tomatoes, rosemary, bacon and roasty potatoes. They were sweet, salty, herby addicting crack: hence the name Potato Candies (much more appetizing than Potato Crack Cocaine.)

So, go heat your oven to 400 degrees, get some potatoes and herbs and leave this page up. You can now feel, eat, and hear Potato Candies, in all its incarnations in the 30 mins it takes to make this scrumptious starchy salty food.

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POTATO CANDIES | recipe

Potatoes chopped into as uniform pieces as you are comfortable with (approx 4 Russets*, or 24oz bag of Baby Dutch Russets from Trader Joe’s)
1 large soup spoon of Grey Sea Salt
1 small spoon fresh cracked Pepper
3 three finger pinches of a dry herb like rosemary, thyme or oregano
2 pinches of paprika
4 glugs of olive oil

Place everything in a bowl shove your hands in it and toss it around. Put it in a shallow pan in the oven for about 25 minutes or until the potatoes have a browned appearance and roasty toasty taste. I like to throw a fresh green thing on top in the end like parsley, cilantro or chives. These potatoes kill when served with a spicy olive oil mayo, green chimy chury or in soup and chowders.*I realize that these Potatoes are from the ground, and they are different in size.  I reconsidered the earlier recipe and think that 4 medium-small russets is a better ratio.

BONUS TIME

10 mins before the potatoes are done add a hunk of butter, 3-4 Sun Dried Tomatoes (packed in oil) hacked up, and a clove of garlic (pressed or finely chopped).

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Quick Spicy Mayo

1 large spoon full of Sriracha sauce
1 egg
1 large spoon of lemon juice
2 small spoons of Dijon (horseradishey is best)
pinches of Sea Salt and white pepper
1 cup or about 6 glugs of olive oil
1 small spoon of smokey Pimentón from Spain

Don’t be scared. If you have an Immersion Blender making mayo is quite possibly the easiest thing on the planet.
Crack egg in the bottom of your blender container, spoon in dijon, lemon juice, s&p, Pimenton & Sriracha. Give everything a quick pulse. Now, if you have made Mayo before this next step will scare you but, trust me: just dump in all the olive oil at once. Place your blender at the bottom of the container and turn it on. Slowly pull the blender upward through the olive oil and when you reach the top of its contents you will have smooth spicy smokey mayo. Your Potato Candies are now suddenly Spanish Tapas Candies.

tuck in.

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