What could be simpler or more perfect?
Perfect for Yukon golds: Turn the oven to 400dg, using the convection roast setting if you’ve got one. Pour a thin film of olive oil into a rimmed baking sheet and sprinkle liberally with sea salt. Trim about 1 pound of potatoes, remove any icky spots, and cut them in half crosswise. Once the potatoes are in the pan, rub them all over in the oil, and put them cut side down. Roast, brushing with the salted oil every 15 minutes or so, until they release easily, 30 to 60 minutes, depending on their size.
Tuesday, September 27, 2011
Monday, September 19, 2011
"Just like Magritte's picture of a pipe, a potato is not just a potato," says Romain Cools, head of Belgapom, the Belgian potato trade body. "You cannot compare bintje with other varieties."
The bintje, as you probably already know, is the world's most widely grown potato cultivar. But size, as it turns out, does indeed matter and demand for the smaller shorter bintje is... well, down.