Potatoes - A Maine Staple
The urge to share ideas for a Spring menu is making me hesitate with the recent recurrence of snow and freezing rain in Midcoast Maine. Light pasta dishes with snap peas, crispy new radishes, asparagus may be taking second place as we’re driven to crave carbs with the sudden recurrence of miserably cold and wet weather. The first standby which comes to mind is the not only delicious but dependable and versatile potato.
And with great luck our state of Maine is a potato mecca known for its diverse potato varieties: large to small plump baby potatoes with red or yellow skins, white, yellow and purple flesh. Many sport catchy native names like Katahdin, Caribou Russet, Kennebec, Adirondack Blue, and Huckleberry Gold among many others. No matter what, they fit the bill and promise delicious eating. I’ve added two potato recipes here which you might consider to round out a meal during these erratic temperature swings.
Boiled Baby Potatoes with Garlic Mayonnaise (serves 4-6)
This simple yet elegant side dish of baby potatoes with homemade garlic mayonnaise (also known as aioli in the French region of Provence) is a perfect dressing for creamy new potatoes. It is the perfect addition to roasted or grilled meat, poultry or fish.
1 ½ lbs. baby potatoes—yukon gold or red, or a mix.
Put washed potatoes in a 1-2 quart saucepan, cover with cold water and bring to a boil. Lower the heat, add a small amount of salt and simmer the potatoes 20-25 minutes until they are tender when pierced with a knife. Drain the water off the potatoes and place them in a warmed serving dish. Toss with 3-4 generous tablespoons of the garlic mayonnaise or enough to generously cover the potatoes. Correct the seasoning with a sprinkle of salt if desired. Garnish with very finely chopped fresh parsley or chives. Serve immediately
When the potatoes are warm and ready to serve spoon several tablespoon of the mayonnaise over them and toss gently. Garnish the potatoes with finely chopped flat leafed parsley or fresh chives. Serve immediately.
Aioli (Garlic Mayonnaise)
For the sake of speed and efficiency I use my immersion blender or regular blender for making any mayonnaise. But, you can also make it by hand with a whisk, a strong arm and a good heavy bowl if you prefer. Those directions are highlighted below.
1 large egg yolk (preferably room temperature)
½-1 teaspoon Dijon mustard
3 teaspoons fresh lemon juice or white wine vinegar
2 cloves of garlic, minced
Salt
¾ cup of quality of mild olive oil
Place the egg yolk, mustard, salt, minced garlic and lemon juice or vinegar in the blender and blend on high speed for a minute to mix well. Place the blender on medium low, and SLOWLY add droplets of olive until you see the mixture has thickened. You should have used about half of the olive oil at this point. Continue to add the remaining oil slowly in a steady stream. When all the oil has been added the mixture should be very thick. If it is too thick stir in a couple drops of lemon juice of vinegar to lighten it. Transfer to a container and if not using the mayonnaise immediately, cover and refrigerate until ready to use
**Hand method: On a cutting board mix the minced garlic and salt together pressing the garlic into the salt with the side of a chef’s knife, making a paste. Set aside. Place a large warmed mixing bowl on the counter top and stabilize it by placing a towel underneath it. Add the egg yolk to the bowl and whisk it vigorously until thick. Add the mustard, lemon juice, and the garlic/salt paste whisking thoroughly. Begin to add the oil in droplets very slowly as you whisk. The mixture will begin to thicken after about half the oil has been added. Add the remaining oil is a slow steady stream. If the mixture appears to thick stir in a couple drop of lemon juice or vinegar if needed.