I’ve been told I can be a tiny bit controlling in my kitchen. It’s probably true. After all, my kitchen is my retreat. I have a bit of affection for each of my appliances and every single pot and cooking tool.
Last week I had to try very hard not to steer my adorable seven-year-old son in another direction when he thought adding crushed ice to his very own cookie “recipe” was a great idea. So I took a deep breath and then admired his creativity!
There are times, though, when his creative ideas actually result in delightful culinary combinations.
I made these salt potatoes on a lazy weekend afternoon few of weeks ago with my seven-year-old sous chef. For a while, I’d been intrigued by this traditional potato recipe from Syracuse, New York.
Salt potatoes are typically served with plain, melted butter, but I added mascarpone and a handful of fresh herbs. Yum! When I mentioned needing herbs to my son, he became eager to help then ran out to the garden and returned with a huge dill plant (dirt, roots, and all!) How did he know that dill and potatoes are a wonderful match? He must be innately brilliant!
And his contribution here added so much more than a handful of crushed ice!
These potatoes are simple and amazing! Cooking them in the salted water magically transforms them into an unbelievably creamy, buttery delicacy. Go ahead, try spreading them on a crusty piece of French bread. Oh, how I wish I’d tried that! I’ll have to make them again this weekend!