Find Olsen’s potatoes at most Seattle-area farmers markets; store them in a cool, dry place with plenty of air circulation.
Deborah Ory Photography/Stockfood
IDAHO NATIVES ENDURE A LIFETIME of potato-centric nicknames. But somehow folks here in Washington—which grew an estimated 10 billion pounds of potatoes in 2007, making it the nation’s second-largest potato producing state—slip by untuberized. But with growers like Brent Olsen popularizing more interesting, delicious varieties here, things may change.
“We are in a potato revolution,” says Olsen,
owner of Olsen Farms in Colville, Washington, where he digs 25 different kinds of spuds out of the ground each year. Olsen’s taters come in brown, white, red, yellow, blue, pink, and purple (the brightest skins have the most antioxidants), and they are a far cry from the beige blobs of your youth: cutting open a Purple Majesty reveals a tie-dyed swirl of intense indigo shades and when you roast a Mountain Rose, the insides look just like rose quartz.
Certain potato varieties work better for certain things, says Brent’s sister Nora Olsen,
a potato specialist at the University of Idaho. Scientifically spuds are measured by their dry matter—the starches, proteins, fibers, sugars, and minerals that make up the bulk of the vegetable. Red-fleshed Desirees and Dark Red Norlands have high dry-matter content that helps them fluff up when cooked, so they’re best for baking and mashing. Those with low dry matter, like the finger-shaped Austrian Crescent, hold their shape well when boiled for salads (to keep colors bright when boiling, add a tablespoon of vinegar to the water).
YUKON GOLD POTATO PIZZA WITH ROSEMARY AND OLIVE OIL
This hearty Italian street food is tiled with golden-brown potato rounds and fragrant with rosemary and olive oil. Serious Pie uses Yukon Golds because they have thin skins and a creamy texture, and they’re not too starchy. Olsen’s German Butterballs also work well. Recipe courtesy Tom Douglas of Serious Pie.
Image: Amos Morgan
INGREDIENTS
- 1 Yukon Gold potato, about 8 to 10 ounces
- 2 tbsp extra virgin olive oil, plus extra for brushing
- Sea salt
- Freshly ground black pepper
- 1 tsp fresh rosemary, chopped
- 8 ounces of your favorite pizza dough
- All-purpose flour
- 3 tbsp Pecorino cheese, grated
DIRECTIONS
Preheat oven to 450 degrees. Cut potato into 1/8- inch thick slices. Toss with 2 tablespoons olive oil, ½ teaspoon rosemary, and salt and pepper to taste. Spread potatoes on an oiled sheet pan in a single layer and bake until potatoes are cooked through and beginning to brown, about 12 minutes. Remove from oven and set aside.
While the potatoes bake, prepare the crust: Stretch, pat, and press pizza dough into an oval about 11 by 9 inches (the dough will be thin), flouring work surface as needed. Place dough on lightly oiled sheet pan. Brush with olive oil and sprinkle with ¼ teaspoon rosemary. Arrange potato slices on crust. Bake pizza until potatoes and crust are well browned, about 15 minutes. Transfer pizza to cutting board. Drizzle with olive oil; sprinkle with salt to taste and with the remaining ¼ teaspoon rosemary, and Pecorino. Cut pie into 8 wedges and serve.
This article appeared in the January 2008 issue of Seattle Met.
Published in the Hot Breakfast Spots issue of Seattle Met.
|
|
|