Pot roast potatoes, hold the pot roast please.

You’re living in your own Private Idaho.
You’re out of control, the rivers that roll,
you fell into the water and down to Idaho.
Get out of that state,
get out of that state you’re in.
You better beware.

You’re living in your own Private Idaho.

When I think of Idaho

I think of potatoes …

French fries, hold the cheeseburger please or

mashed potatoes, hold the meatloaf.


Potatoes make me think of my mom

who cooked potatoes with everything when I was a kid growing up.

Being a kid reminds me of  camping with my parents who would cook

fried potatoes and onions in a cast iron skillet over the campfire

with fresh trout  my dad caught in the river … out in the middle of nowhere.

Being out in the middle of nowhere reminds of the Snake River that runs through the beautiful state of  Idaho.

Which reminds me of  driving on a tour bus  to see the  Best of Idaho with a group of  ”Hooligan”  chefs & food writers,

where I visited a potato farm, an onion farm, and a sustainable trout farm … out in the middle of nowhere, in Idaho.

In the middle of nowhere,  there are only 2 taxi cab drivers to take you  to the only place open in town.

Hooligans reminds me of a Jukebox, Popcorn, Blue Moon Beer, and the B-52′s.

Which remind me I’m living in my own private Idaho

When I think of Idaho, I think of potatoes.

Pot roast potatoes, hold the pot roast please.

Pot roast potatoes, hold the pot roast
5.0 from 1 reviews

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Recipe type: side dish
Author:
Prep time:
Cook time:
Total time:
Serves: 4
Ingredients
  • ¼ cup olive oil
  • 2 pounds Melissa’s Dutch baby red & gold Idaho Potatoes
  • ½ medium yellow Spanish onion
  • 3 garlic cloves minced or pressed
  • 4 sprigs of fresh thyme
  • 2 teaspoons kosher salt
  • ½ teaspoon black pepper
Instructions
  1. Heat a large heavy bottom Dutch oven or soup pot over medium heat.
  2. Add all the ingredients to the pot and stir to combine.
  3. Cook for 2 minutes uncovered.
  4. Cover with a lid and reduce heat to low/medium ( low heat but not a simmer ) cook covered for 20 minutes.
  5. Serve warm

 

3 Comments

  1. Dorothy at Shockingl October 23, 2012 at 8:58 pm #

    I want some, with fresh rosemary in there, too, please. I can wait while you whip them up.

  2. Natalie March 17, 2014 at 1:39 pm #

    Yep, those sound just about perfect to me!

  3. Lentil Breakdown March 17, 2014 at 2:19 pm #

    Wow, I love the poetry of this post! How did I miss this one?

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