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“Scalloped” is an attractive word, isn’t it? When I hear it I think of several things: first, there’s scallops, as in the seafood—totally delicious. Then there’s the scalloped shape that can live on the edge of a pair of shorts or on the collar of a woman’s blouse—always pretty and dainty. And of course scalloped potatoes also comes to mind, which carries my imagination to a land of crispy potato skins drenched in a sea of cheese and cream. I can think of no better place to exist, actually.
Provençal or urban – this is the most accommodating side for everyday meals. Prep time: 45 minutes 2 lbs Yukon gold potatoes 1 bay leaf ½-teaspoon freshly ground black peppercorns 4 sprigs fresh thyme 2 sprigs fresh rosemary 12 medium garlic cloves, not peeled 4 tablespoons olive oil ½ cup beer Salt and freshly ground black pepper to taste Cut the potatoes into irregular big chunks.
So, I’d like to go on record as saying that mashed potatoes are pretty dang good on their own, and I usually don’t condone any messing with a good old classic mashed potato recipe. On occasion my mother has snuck some mashed parsnips into her mashed potatoes. Or maybe it was mashed turnips. Whatever it was, I know her intentions were good, but we figured it out and staged a mutiny.
Ingredients 2 pounds red potatoes, skin on, washed 1 1/4 cups sour cream 3/4 cup mayonnaise 1/2 cup white vinegar 1 teaspoon black pepper, freshly cracked 1/2 teaspoon salt 6 pieces bacon, cooked and chopped 4 green onions, sliced thin Directions In a large pot of salted water, add potatoes and cook until just fork tender. Remove from boiling water and cool. When cool enough to handle, cut into 1-inch cubes.
You want french fries. You know you do. But it’s the first week of January, and you’re trying to be really good with what you eat. So, you turn down any fast food offerings that whisper sweet nothings to your tastebuds and tie a chastity ring around your lips. Goodness gracious, whatever are you making such a fuss for?