My girlfriend, Kate, who is herself quite a Foodie, sat down to our Lavender-Scented Lamb Loin Chops (and she loves lamb)…. Upon tasting these potatoes, she said, “Okay, so I could just sit down to a pot of these potatoes…”. ‘Nuff said. Serves 6.
- 2 tbsp (30 ml) grapeseed or canola oil
- 1 ½ cups (375 ml) finely chopped white onion (about 2 medium onions)
- 6 medium red-skinned potatoes, trimmed of blemishes, but skins left on and cut into uniform (apx. 1-½ inch) chunks
- 1 head garlic, cloves skinned and trimmed
- Generous pinch of kosher salt (i.e., ¾ tbsp)
- 1/2 cup (125 ml) half-and-half cream
- 2 tbsp (30 ml) unsalted butter
- ¼ tsp salt and freshly ground pepper, to taste
Heat the oil over medium heat in a large heavy-bottomed pan (I like my cast iron frying pan for this process, but a stainless pan will certainly do). Add the onion and cook, stirring frequently, until it becomes soft and opaque.
Continue to cook until you can just detect the slightest hint of browning (i.e., do not walk away for any period of time!) and immediately turn the heat to low.
Continue to cook, stirring occasionally, until the onions develop a lovely, caramel colour. Over this period of time, the onions will reduce considerably.
If you won’t be using them immediately, transfer the onions to another dish or bowl to cool and place in the refrigerator (can be made one day ahead).
Place the potatoes, garlic and salt into a large saucepan and cover just adequately with water. Bring to a full boil, then reduce to very low and simmer for approximately 20 minutes. Test for doneness with a fork. Drain.
Meanwhile, if the caramelized onions have been refrigerated, bring them to room temperature.
Heat the cream and butter, just to warm, in a very small saucepan over low heat, or in a microwave.
Mash the potatoes and garlic to a creamy texture. Add the salt, pepper and reserved onions. Pour in ½ the warmed cream and butter. Mix with a spoon.
Check for texture and taste. Add more of either s & p or cream and butter, according to your preference.
As with our Killer Burgers, the extra effort over the caramelized onions is worth it (and you can do the onions in advance!). Without, they’re still good, but they’re honestly the best potatoes ever if you go to the small amount of trouble….
~ One of Seven