Nostalgia and Potatoes

What is it about reaching middle age that makes one prone to retro-travel? Is it programmed into the aging process? Or is it the sense that time and modernization is slowly erasing the evidence that our youth existed?

I cannot run errands without reminiscing. I'll spot the liquor store that satisfied summer junk food cravings or the renovated mall that marked the end of my childhood Christmas shopping at Woolworths. A K-Mart has replaced the once lively Los Altos Drive-In Theater, which reminds me of all the Walt Disney flicks I watched in slippers and pajamas.

My interests are nostalgic, too. Recently, a sweet potato began to sprout and I pegged it with matchsticks and placed the lower half in a jar of water. My family laughed. It was ugly, but only for a few days. Within a week, vines and sprouts began to proliferate. Now, the pretty tuber has my husband concerned that it is going to choke the life out of us. Maybe not, but the plant has provided a nice reference to my youth.

Today, I made smashed yellow potatoes drizzled with butter, olive oil, and crushed garlic. While Barry and I enjoyed this side dish with chicken sausage, we were watching the new Cooking Channel which features my most favorite cooks! The recipe below was being demonstrated by Giada De Laurentiis and, with mouths full of potatoes, we were already lusting for the next new flavor!

LEMON-BASIL POTATOES

Recipe courtesy Giada De Laurentiis, 2008
Prep Time: 3 min
Cook Time: 20 min
Serves: 4 servings

Ingredients

• 16 baby new potatoes, halved
• 2 cups low-sodium chicken stock
• 1/2 cup fresh lemon juice, plus 2 teaspoons
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon kosher salt, plus extra for seasoning
• 1/4 teaspoon freshly ground black pepper, plus extra for seasoning
• 1 teaspoon lemon zest
• 1/4 cup chopped fresh basil leaves

Directions

1. Place the potatoes, chicken stock, lemon juice, 2 tablespoons olive oil, 1 teaspoon salt, and 1/4 teaspoon black pepper in a medium saucepan. Bring to a boil over medium-high heat. Reduce the heat and simmer until the potatoes are tender, about 20 to 25 minutes.
2. Drain the potatoes and place in a serving bowl. Drizzle with the remaining olive oil. Add the lemon zest and 3 tablespoons of the basil. Toss well and garnish with the remaining chopped basil. 

Printed from CookingChannelTV.com on Wed Jun 02 2010 

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