Chips and pieroges were my potato goals. I was 1 for 2 in April, which isn’t bad considering that I clearly couldn’t boil pieroges with a broken oven.
These chips are something my parents made occasionally growing up. Slice them thin. Fry them in oil. Salt them. These were good. My parents’ are better.
I did attempt one other potato staple sans recipe, using this as a guide for technique. Clara enjoyed seconds. For mashed potatoes, they were fine. I think I prefer egg noodles as a gravy sopping vehicle.
April’s remaining potato adventures all included recipes. Miso Maple Sweet Potato Tacos with Coconut Cilantro Sauce were really tasty. Salt and Vinegar Broiled Fingerling Potatoes sadly did not live up to the very high expectations I’d set for them. I’m embarrassed to admit just how much I love Salt and Vinegar Potato Chips. So, when I try to turn them into other sorts of foods, like potato salad, it’s just not the same. I added chicken to said salad, and it was very good, but, oddly enough, it didn’t taste like a potato chip.
I couldn’t get too excited about potato month. April may just be the most out of season month there is for the potato. Those I’d treasured from Witte’s are sprouting, so my creations utilized grocery store spuds. Searing is up next. With May will bring asparagus and rhubarb. Can those be seared?