[video] Pan-Fried Makah Ozette Potatoes
We’re thrilled to share the inaugural episode of our new video series, Cooking Outside the Box. In each episode, you’ll get step-by-step instruction and tips on how to turn your Full Circle organic produce box into flavorful and healthy dishes. Cynthia Lair, an accomplished cookbook author and teacher on healthy cooking, provides recipes and ideas to make it easy and fun to make the most of the Good Food Life. Enjoy!
In this episode of Cooking Outside the Box, Cynthia shows us how to make a quick pan fry with these slender fingerling potatoes and a zesty dipping sauce.
Makah Ozettes are local to the northwest; they were originally brought here by Spanish explorers from their native Peru. Their culinary history is interwoven with the history of the Makah nation and culinary traditions of the northwest. Recipe below.
- 2 lb fingerling potatoes, halved lengthwise
- 4 quarts water
- 1/2 tsp salt
- 1 tsp dry cumin
- 2 Tbsp olive oil
- 1 Tbsp clarified butter
- Salt and Pepper
- Juice of one lemon
- Parboil potatoes in boiling salted water for 5 minutes. Drain and cool, patting dry. In a large dry skillet over medium-high heat roast cumin for about 1 minute. Add oils and lay potatoes face down until they brown, about 4-5 minutes. Turn to brown other side. Season with Salt and pepper and serve hot with yogurt dip.
- For yogurt dip:
- 1 cup Greek yogurt
- 1 tsp lemon zest
- 1 Tbsp lemon juice
- 1 Tbsp fresh parsley, chopped
- Mix ingredients in a small bowl, don't forget to save some lemon juice for the Ozettes!