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.
- 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
- Heat a large heavy bottom Dutch oven or soup pot over medium heat.
- Add all the ingredients to the pot and stir to combine.
- Cook for 2 minutes uncovered.
- Cover with a lid and reduce heat to low/medium ( low heat but not a simmer ) cook covered for 20 minutes.
- Serve warm
One Comment
I want some, with fresh rosemary in there, too, please. I can wait while you whip them up.