Courtesy of Row 7 Seed Company
The natural creaminess of Upstate Abundance potatoes is so delightful that there’s no butter needed to make them palatable; just sprinkle them with herbs and spices for an easy treat. Yield: 2 servings.
- 1 pound Upstate Abundance potatoes (about 8 potatoes)
- 1/4 cup olive oil
- Chili oil (recipe below)
- Coarse salt and pepper, to taste
- 1 cup roughly chopped fresh herbs for garnish (such as parsley, tarragon, chervil, and chives)
- Place the potatoes in a medium pot and cover with cold water. Add a generous amount of coarse salt (think seawater).
- Bring to a boil over medium-high heat and cook for 30 minutes, until fork-tender. Drain and allow to cool slightly.
- Using the back of a metal spatula, gently but firmly flatten the potatoes on a cutting board. Use just enough force to flatten them slightly, without the potatoes falling apart.
- Heat the olive oil in a large cast-iron skillet or heavy sauté pan over medium heat.
- Using a spatula, transfer the potatoes to the pan. Fry for about 3 minutes per side, turning them gently.
- When lightly golden-brown, transfer to a plate. Drizzle with chili oil and season with coarse salt and pepper. Garnish with herbs.
For the chili oil:
- 1/4 cup smoked paprika
- 1/4 cup sweet paprika
- 2 tablespoons Aleppo pepper
- 1 tablespoon red pepper flakes
- 1/8 teaspoon cayenne pepper
- 2 cups vegetable oil
- 1/4 teaspoon salt
- Place the spices in a small saucepot. Gently warm over medium heat, being careful not to scorch or burn the spices. Add the oil and salt and bring just to a simmer.
- Once simmering, immediately remove from heat and allow to cool in the pot. Let sit for 2 hours, and then strain through a coffee filter into a sanitized glass jar. Chili oil will keep, sealed and refrigerated, for up to 6 months.
Learn more about Row 7 Seed and its newly cultivated crops:
Recipes printed with the permission of Dan Barber and Row 7 Seed Company. Also available on the Row 7 Seed website.