A Reflection & Recipe about Simplicity
Merry, merry Xmas, and/or Happy Holidays!
Today I felt a pull to post, which came as a pleasant surprise. I have resisted writing in all its forms since submitting my poetry final last Saturday – and to be honest, I had been coasting in that class for quite a while, using poems drafted and revised earlier this fall.
So what landed me at my desk (er, couch + lap desk) today? Nothing more, nothing less than a festive potato recipe that feels fitting to share, given the prominent place of potatoes on most holiday tables, and the challenge inherent in so-called “food writing” of making some added meaning out of cooking instructions.
What I love about potatoes is their sense of possibility… they can serve as a blank canvas for different cooking techniques and flavors. The red potatoes in this dish take on a rich crispness after sizzling in Ghee and then steaming alongside rings of yellow onion. Salt and pepper plus fresh herbs such as thyme, sage, rosemary (or all three) finished off with chunks of fresh parsley round out the flavor palate.
It’s darn simple and darn good, kind of how I’m feeling about life these days – not that it’s all good, but that simplicity is the key to the goodness. I’ve done quite a bit of pruning and shedding since last Xmas – I am making less money, I have a different, arguably less impressive professional title, for example – and yet, I have, and I am enough. Yep, enough. I’ve been inspired by some of my friends to pick a word for 2021 and that’s my word: “enough.”
I don’t need to hide behind incessant productivity or busyness, behind a Xmas card perfect family unit, a chiseled physique or any of the other myriad ways many of us avoid getting comfortable with who we are and that we are inherently worthy. I am, quite simply, enough.
With that, I leave you with this sublimely simple potato recipe that leaves me satiated every time.
Red Potatoes with Clarified Butter, Onions, and Rosemary
Adapted from Cristina Ferrare’s Big Bowl of Love
12 small red potatoes or 6 larger ones
1/3 cup Ghee*
1 tablespoon fresh herb of your choice (or 1 teaspoon dried herb)
1 teaspoon kosher salt
1 teaspoon pepper
1 medium onion, sliced into thin-ish rings
2 tablespoons chopped Italian parsley
Cut small potatoes in half or larger ones in quarters.
Chop your herbs, measure out the salt and pepper and place in a small bowl.
Chop parsley, and place in a separate container.
Peel and slice the onion.
Heat a heavy skillet over medium high heat until very hot. Add Ghee, swirl to coat the pan, and let it warm up. Place potatoes white side down on skillet so that they sizzle in the butter.
Sprinkle your bowl of herbs, salt, and pepper over the potatoes.
Cover the pan, reduce heat to medium-low, and let everything cook for approximately 10 min.
Remove cover and flip each potato over with tongs, add onion, and cook for another 30 minutes or until potatoes are golden brown and nicely cooked through and onions are caramelized.
Sprinkle the finished product with chopped parsley!
*If you don’t have Ghee, you can make your own clarified butter by melting a stick of unsalted butter in a sauce pan over low heat (just let the entire stick sit there and slowly melt…) then skim the solid fats off the surface with a knife. Warning: it’s a bit of a painstaking process!