Nothing is quicker and more satisfying than roast potatoes, and almost everyone loves them.
Serves 6 or more
Very comforting on a cold day, and a nice way to start supper.
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One large yellow onion, diced or finely sliced 1 Tablespoon each sweet butter and olive oil 1 pound mushrooms, sliced finely 2 pounds white potatoes, diced 1 large clove garlic, crushed or minced 1 bay leaf 1 tsp. sea salt, and fresh ground pepper to taste 1 Tbsp. PERFECT POTATOES HERBS 6 cups chicken stock (if commercial, a large 49- oz. can 1/4 cup port or Sherry Sour cream for garnish |
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| In a heavy 4-qt. pot, begin sweating onion, covered, in butter and olive oil. When onions are golden brown, add mushrooms, wild or domestic, and sweat together, covered, until limp. Peel and dice potatoes. Add to the pot with crushed garlic, bay leaf, sea salt, PERFECT POTATOES HERBS, chicken stock. Bring to the boil, lower heat and simmer 1/2 hour until potatoes are soft. Stir to prevent sticking. This soup will have a rich, tawny color from the browned onions, mushrooms, and HERBS; if you wish to enhance it, whisk in 1-2 Tbsp. tomato paste, or a spoonful of red chili sauce, page 113. Add a quarter cup of Sherry or Port just before serving, a dollop of sour cream in each bowl, and chopped parseley or chives. |
