Potato & Onion Tart

I guess I’m into savory tarts right now. Today I made an upside-down potato and onion faux tart, I say faux because there’s no crust other than a crunchy bottom of cheese and potato, but it looks pie-ish enough. Check it out:


Butter + fresh thyme in a cast iron pan, fat slices of onion arranged onto that, cooked for a few minutes over medium-high on the stove. Then a mixture of sliced potatoes, EVOO, salt n pepa, and 3 cheeses go on top of that and the whole kaboodle gets baked for 45 minutes. Let it cool a bit and plop it upside down to serve. I didn’t measure anything and used chèvre instead of feta, but otherwise I followed the recipe! It’s basically a lazy au gratin since you don’t mess with making a bechamel. I think next time it doesn’t need so much cheese and the onion would have caramelized just fine without the brief sauté. Anyhoo: YUMMERS! 20130226-192302.jpg

Yukon Fries

OK, so making fries doesn’t require anything approaching a recipe but this is a handy how-to, the result of several Internet People’s recommendations and a good amount of guesswork.

6 Yukon Gold taters, very well scrubbed
2 inches of oil (I used an 80/20 combo of safflower oil and EVOO)
Sea salt, to taste
Fresh ground dried chipotle chile, to taste

Preheat the oil to 350. Slice the potatoes into uniform 1/4″ to 1/2″ wide pieces–I tried for matchsticks but that didn’t work out super well since the potatoes I used were small and kind of lumpy. But whatev, they tasted great! Carefully lower potatoes into the oil (you may need to do 2 batches so there’s enough room in the pot for the potatoes to “stretch out”) and fry for 5-8 minutes. Take out a fry at the 5 min mark to check softness. You want it cooked through but don’t worry if its limp and sad looking. Remove from oil and drain on paper towels. Crank up the heat until oil reaches 375 degrees then return soft fries to the pot and fry at the higher heat until golden brown and crispy (about 3 minutes). Remove and drain again, patting a little with paper towels. While still hot but cooled enough you won’t burn yourself, transfer to a large mixing bowl and season with salt and ground chile. Toss to coat evenly and serve ASAP.

I don’t know why restaurants don’t use Yukons for their fries ’cause dude! These were the yummiest fries EVER!