Grateful Grits

In my eternal quest for culinary adventures, I stumbled upon this gem during the festive Christmas season – a dish that has now become the star of my kitchen. With a sprinkle of creativity, a dash of perseverance, and a pinch of patience, I’m proud to declare that I’ve birthed what I consider one of the finest potato creations in my culinary repertoire.

Imagine this: in the comforting embrace of a cast-iron pan, these potatoes, with a distinct resemblance to delicate scallops, undergo a mesmerizing transformation. A golden crust forms on the exterior, inviting you in with a promise of flavor and texture that transcends the ordinary. Trust me when I say, these little spuds are nothing short of a sensation; they delicately cradle a crispy exterior while graciously surrendering to a melting tenderness in your mouth.

Now, let’s talk about the ease of execution. The beauty of this recipe lies not only in its taste but also in the simplicity of its preparation. I’ll be the first to admit, my knife skills may not be top-tier, so when it comes to the meticulous task of potato prep, I enlist the trusty hands of my husband. There’s a certain charm in teamwork, and it ensures that each slice is an ode to perfection, setting the stage for the culinary magic that follows.

Picture this collaborative effort – potatoes meticulously sliced, each one a canvas awaiting its transformation. It’s a true testament to the saying that the journey is just as important as the destination. As my husband expertly handles the knife work, I can already envision the final masterpiece that awaits us in the cast-iron haven.

The actual cooking process unfolds effortlessly, a symphony of sizzles and aromas that permeate the kitchen. The cast iron works its magic, bringing forth the allure of a crispy exterior and the promise of a creamy interior. It’s a dance of flavors, a delicate balance that transforms humble potatoes into a culinary revelation.

As these potato scallops emerge from the cast iron, adorned with their golden crust, I can’t help but marvel at the marriage of simplicity and sophistication on my plate. The pride of creation is a reward in itself, but the true joy lies in savoring the fruits of our labor.

So here’s to the joy of discovery, the art of collaboration, and the sheer delight of crafting a potato dish that transcends expectations. A Christmas find turned year-round favorite, these cast-iron wonders are a testament to the joy that a little creativity and patience can bring to the table.

Potato Preparation

Alright, folks, buckle up for the potato adventure of a lifetime. First things first, let’s talk potato selection because the key to this culinary escapade lies in the right spud. My personal pick? The reliable russet. It’s the unsung hero of starchy potatoes, steadfast in the face of various cooking methods. We’re looking for potatoes that stand tall, both literally and metaphorically, so aim for the long and slender ones if you can. Not only does it add a touch of elegance to the dish, but it also minimizes unnecessary potato waste.

Now, the peeling and trimming stage – a crucial step that sets the stage for our potato scallop transformation. Picture this: a russet potato, shedding its outer layer to reveal the potential within. But we’re not done yet; we’re sculpting these tuberous wonders into uniform, consistently round shapes. The goal here is scallop-like symmetry, both in shape and size. It’s an art, it’s a science, and yes, it requires time and a generous serving of patience.

I won’t lie; achieving the perfect potato scallop shape demands a bit of dedication. But fear not, fellow adventurers, for the end result is worth every minute spent in this culinary endeavor. The trick is not to obsess over identical sizes – we’re not aiming for a potato army, after all. What matters is getting them roughly the same height. This ensures an even cooking experience, a symphony of flavors and textures that will have your taste buds doing a happy dance.

As you embark on this potato sculpting journey, embrace the imperfections. It’s a rustic dish, and a little asymmetry adds character. Plus, who said uniformity is the only path to potato bliss? The beauty of this process lies in the creativity it allows – a dash of individuality in every slice.

Time to Cook Potatoes!

Let’s elevate our potato game to a symphony of flavors that’ll have your taste buds singing. Start by preheating that oven of yours to a toasty 400 degrees – we’re about to embark on a culinary adventure that’ll redefine your potato expectations.

Once your trusty russet potatoes have been artfully cut into scallop-like masterpieces, it’s time to heat things up. Grab your cast iron skillet and let the butter and olive oil join forces, creating a sizzling stage for our potato stars. Lay each potato piece with care, allowing the bottoms to embrace a golden brown perfection. This is where the magic begins, but it requires a bit of rotation to ensure an even dance of flavors. Season generously with a sprinkle of salt and pepper; it’s the secret handshake to potato excellence.

Once those potato bottoms are unanimously golden, flip them over for the next act. Brown those other sides, rotating as needed to maintain that symphony of perfection. The seasoning ritual continues with another dash of salt and pepper – each layer building upon the last, creating a crescendo of taste.

Now, let’s introduce the supporting cast. Toss in a generous teaspoon of minced garlic, letting it mingle and dance in the pan for a minute or two. This is the aromatic overture, setting the stage for what’s to come. And here comes the plot twist – the unsung hero, chicken broth. Now, I’m not big on precise measurements, so let’s go with the “cover about halfway up the potatoes” method. A bit of thyme sprinkled on top adds the final notes to our culinary melody.

Pop that cast iron marvel into the preheated oven and let the magic happen for the next thirty minutes. The aroma will tease your senses as the potatoes bake, soaking up the flavors and becoming a symphony of textures.

As the grand finale approaches, pull them out of the oven and let’s add a little zest. A squeeze of fresh lemon juice over the potato pieces – a bright note that cuts through the richness and brings everything to life.

Now, my friend, it’s time to serve up this masterpiece. The stage is set, the flavors harmonized, and you’re about to treat yourself to a potato experience like no other. So, preheat, sauté, bake, and squeeze – let the potato symphony begin!

Fondant Potatoes

Ingredients:

3-4 Russet Potatoes, peeled and cut into 2 inch round shapes

3 Tablespoons of Unsalted Butter

2 Tablespoons of Olive Oil

1-2 Teaspoons of minced Garlic

Salt

Pepper

Thyme

Chicken Broth (or Vegetable Broth)

Fresh Lemon Juice

Directions:

1. For more detailed instructions on how to cut the potatoes please reference my blog above. There are pictures as well.
2. Melt butter and olive oil in a deep cast iron skillet. Place potatoes in the skillet and brown on the bottom. Be sure to rotate the potatoes around the skillet so each potato is evenly browned and not burned. Season with salt and pepper.
3. Turn the potatoes over and brown the other side, seasoning with salt and pepper.
4. Once both sides are a nice golden brown, add the garlic and sauté for a minute or two.
5. Add the broth to about halfway up the potato slices.
6. Sprinkle with Thyme and a little more salt and pepper
7. Bake at 400 for 30 minutes.
8. Before serving squeeze some fresh lemon juice on top of the slices, serve and enjoy!