Ho-Down!

Isn't that just the cutest trampy tuber you've ever seen? I think so. She's the mascot for Noble Pig's Potato Ho-Down. Want the details? Click on over to her Potato Ho's Unite! post and check it all out. The fun is scheduled for Wednesday, July 16th. I even have a Potato Ho name: Daisy Darcel. Don't ask.

How could I not participate in something so out-of-the-ordinary? So here's my entry. I think it's called an "entry"; I'm a little fuzzy on all the details. I don't think it's a competition. But what the heck. I just want to join in on the fun.

Daisy Darcel's Fancy-Schmancy Spuds

serves 4

1 1/2 lbs tiny new potatoes, scrubbed clean like Grandma was visitin'
(leave 'em whole if they're really tiny, otherwise cut 'em in half)

1 tablespoon extra virgin olive oil

1 teaspoon unsalted butter (optional, but I always use it)

1/2 teaspoon herbes de provence (the fancy-schmancy ingredient, y'see)

1/2 teaspoon coarse salt (I use Maldon, another fancy-schmancy ingredient)

1 1/2 tablespoons freshly squeezed lemon juice

(don't bother to measure, just use half a lemon)

zest of the aforementioned lemon half

freshly ground black pepper, to taste

Put the spuds in a large pot, cover with cold water, lightly salt it, and bring to a boil. Reduce to a simmer and let bubble until the potatoes are just tender. This will take about 10 minutes, depending on the size of your spuds.

Drain, and let cool slightly.

Now you need a large skillet. Heat the oil, and the butter if using, over medium-high heat, and add the herbes de provence. Stir constantly for a few seconds. Add drained potatoes, coarse salt, and the lemon juice. Not the lemon zest. Not yet.

Combine well.

Cook, stirring very frequently, for a couple of minutes, until potatoes are completely heated through.

Place in a serving bowl, grind pepper over, and sprinkle with zest. Serve immediately.

ENJOY! And see you at the Ho-Down!