It’s a salad time of year, and I love a good salad, but I’m not really a just-salads kind of eater. A hearty Nicoise salad is a full meal, sure, but short of that? I want something on the side. A slice of pizza. A tangle of pasta. A frittata wedge. These potatoes.
In the most dubious honor recently bestowed upon a meal from my kitchen, J said that these tasted like something you might get at an American chain restaurant. By which he meant to say, surprisingly, that he liked these potatoes a lot; they reminded him of restaurant potato skins he loved as a kid. I liked this homemade version a lot too.
I think what J meant was–and I’m just guessing here, I will have to make another batch very soon to confirm–that these are salty, and cheesy, and creamy, and delicious. They certainly have a decadent quality characterized by the calorie-dense fare that gives standard American food a bad name.
In other words, a few of these babies are best balanced out by a nice big salad.