Masala Farm Crispy-Creamy Potatoes

Now that I finally have Suvir Saran's marveous new book Masala Farmin my hands, I was reminded of how much I loved this recipe and decided to do a repeat. DSC03194.jpg The potatoes are first boiled with herbs until just about tender and then pan roasted in butter, oil, more herbs and a 2 cut heads of garlc. As I was just cooking for two, and only had big fat cloves of my favorite Rocambole garlic, I cut each clove in half, left it unpeeled, and tossed them into the cast iron pan. They turned golden and carmelized and were absolutely fabulous. I didn't have the red potatoes called for--instead I used a pink potato and the rest lavendar, gifted to me by my friends the Meneguses. Note: there is a large amount of butter/oil necessary to produce the crispy effect. I recommend straining what is left in the pan and using it for another dish. It will keep for weeks in the fridge. Confession, you will see in the book that the cut surface of potatoes is more golden and that is because the smell was so intoxicating I couldn't wait any longer to eat them so roasted them for only 30 minutes instead of the suggested 45! Accompanying the potatoes was a steak from Allen Bros.--an extraordinary meat company to which Suvir introduced me last year. And the wine was a Rodney Strong Meritage--deliciously complex and perfumed. DSC03195.jpg It was a magical dinner, on the first truly wintry night of the season, complete with a perfect full moon seen through the new skylights! DSC03197.jpg