Pomme de Terre Monique

Patience, Grasshopper.  My mother never studied meditation or Buddhism to my knowledge yet she practiced all the right mindful skills in making this dish, which she always made out of loving kindness.

Browned slowly, quietly, patiently, for a long time, this is simple food, and oh so satisfying.  The outer edges of the potatoes are crispy and slightly salty, while the inner potato has had a chance to transform into a smooth velvety, almost creamy consistency - you can't believe this is just potato.  You can keep it simple with salt - the original Monique.  Or you can do my variation with a bit of aromatics.  Either way they seem like some kind of manna from heaven.

Maybe this is a little gift from heaven she left behind for us to enjoy while we're still on earth.
4-5 Yukon Gold Potatoes (or favorite potato), washed and dried
2 Tbsp canola oil

For variation:
1 small onion, diced
1 Tbsp fresh rosemary
1 clove garlic, minced

Poke holes on several sides of each potato with the tines of a fork. Microwave potatoes whole for 2-1/2 minutes on high. Flip potatoes over (use a napkin they are hot!) and microwave again for 2-1/2 minutes. Flip one more time and microwave 2-1/2 minutes; a total of 7-8 minutes.

Remove potatoes to a cutting board with a towel, and carefully cut potatoes into quarters or eighths - about 1 to 1-1/2 inches. You can cut them lengthwise or widthwise - as you please.

Variation: If making a hash with garlic and rosemary, cut chunks in half yet again (see variation below).

Heat the canola oil in a large non-stick skillet and add the potatoes in one layer. Make sure there is space in between the potatoes. Cook over medium-low heat until one side browns, about 5 minutes. 

You should hear the gentlest sizzle - this should not be done over high heat; the idea is to brown the potatoes and allow them to steam cook gently in the center.

Shake pan gently, without knocking pieces over (this takes practice and you may need tongs to reset pieces). Do not stir the potatoes up - you want a solid browning on each side.

Now methodically flip each piece to another side and repeat. Then methodically flip potatoes to another side and repeat. You might even repeat one more time. Season with coarse kosher salt. This is the classic Pomme de Terre Monique.

Variation: If you like, you can vary to make a bit more flavorful dish with rosemary and garlic. For this variation use the smaller chunks, and add the onions after the first browning side.

Now gently brown the potatoes and onions, stirring only every so often. When the onions are caramelized - about another 10 minutes, and the potatoes have browned up nicely, add the rosemary and garlic. Season generously with coarse kosher salt and freshly ground pepper. Cook another 2-3 minutes. Garnish with fresh rosemary.


Serves 4.