Tuesday, July 22, 2014

White for him, purple for her {Onion Potatoes}

The hubster and I went to The Vosges for a mini vacation - and that trip served as inspiration for this recipe! You can read about the restaurant where the hubster was served some very delicious potatoes here. You can also read about the paleo food choices I made {and the fun I had} for Day 1 here.

Anyway, back to the potatoes the hubster ate, and wanted me to recreate {based solely on his description, of course, as I didn't taste them}. These potatoes were often referred to as "tofailles" and were on the menu at every single place we looked at. Sometimes cheese was added to them, but most times it was just a delicious mash of white potatoes and onions, usually served alongside a simple green salad and a piece of smoked meat.

We actually cracked up reading one menu because every single option was a ever so slightly different combination of tofailles, cheese, sausage and/or smoked meat. And there were about fifteen "different" meal options!

But I digress... I researched a few tofaille recipes - and didn't find a thing that sounded or looked like what the hubster ate! So, I decided to just do my own thing.... and I failed. The hubster approved of these, but said they tasted nothing like what he ate! He also decided to make this one of his personal projects... so be on the look out for future The Hubster Cooks!

Nevertheless, these potatoes are still pretty tasty! And if you're like me and can't tolerate white potatoes, substitute sweet potatoes - it's still delicious! My favorite sweet potato is the purple skinned variety as the flesh is white and not as sweet as the orange-fleshed varieties. Enjoy!

Onion Potatoes

Ingredients:
  • 800 grams potatoes of choice
  • 2 large onions, chopped
  • 2 garlic cloves, minced
  • 1/4 cup bone broth
  • Fat of choice
  • Sea salt and black pepper, to taste

Method:

  1. Peel and cube the potatoes. Put them in a pot and cover with water. Bring to a boil and cook until tender. Drain and set aside.
  2. Meanwhile, melt FOC over medium heat in a small saucepan. Add the onions and allow to soften until translucent. Add the garlic and continue cooking for about a minute. Pour in the bone broth and bring to a simmer. Remove from heat.
  3. Using an immersion blender, blend the onions, garlic and bone broth until smooth. Pour over the cubed potatoes and mash roughly with a potato masher or a fork. Some lumps should remain.
  4. Season to taste and serve hot alongside pork and a green salad.

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