Tag: potato dishes

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Scalloped Potatoes with Spam

Spam–like Proust’s madeiline–evoked  memories for those soldiers who–like  my father and grandfather—served in South Pacific during WWII, and millions of my generation who grew up in small towns across the South–likely across the nation–recognize Spam and potato recipes as a familiar side on the dinner table, at church potlucks, and dinners-on-the-ground.

Many people use cheese in their recipes. I don’t, opting to use a thin, lightly pepped cream sauce ladled between layers of sliced parboiled potatoes (peeled or unpeeled) and diced Spam. Chopped onions are an option. Bake in a medium-high oven (350 or so) until the potatoes are tender through and lightly browned.

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Granny Potatoes

Many Southerners remember this dish from their childhoods; it’s true comfort food. Peel and cut red potatoes into more or less bite-size pieces, and boil until just done. You want a bit of firmness. Reduce heat, add a smooth flour and water mixture (1:2T), bacon drippings or butter, and stew until thickened. Season with salt and black pepper.

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Brabant Potatoes

This old New Orleans side dish is different from most pan potato recipes such as hash or fritters which usually call for waxy potatoes. This one uses starchy white/baking potatoes, and the result is a pan full of golden cubes with a crunchy crust and a fluffy center.

The recipe for Brabant potatoes in The Picayune’s Creole Cookbook (1901) doesn’t include garlic, but most contemporary recipes do. And by the way, Brabant is a region in the Low Countries; how this Crescent City side came by the name is unknown. New Orleans is city of mystery.

For four servings, peel and dice two large russet potatoes. Place in a colander and rinse until the water runs clear to get rid of the surface starch. Dry thoroughly between paper towels. Heat about a half inch of vegetable oil in a skillet. I don’t recommend olive oil because it has a lower burn, and you want the oil hot to fry the cubes. Stir the potatoes vigorously, and once the cubes are uniformly brown, drain the oil, add about a quarter stick butter and two finely minced cloves of garlic, and toss potatoes to coat. Salt and pepper before serving. Top with chopped parsley and/or scallions.