Ode to the Potato

above picture from www.latartinegourmande.com

To me the potato is the ultimate comfort food. Baked, smashed, friend, layered; no matter how you make them they are yummy and make me happy. But nothing made me happier than when our neighbor invited us over for dinner and brought out what I like to refer to now as "Heaven." They were beautiful stuffed baby red potatoes, roasted to perfection and filled with an oozing cheese concoction that just melted in your mouth as they stimulated the sweet and salty palates. I was convinced she sold her soul to the devil for the recipe. But oddly enough it was from Epicurious.

Here is the recipe from the magazine with her changes on the bottom. As noted, the original recipe is milder but I say its bold or bust. In my opinion her changes were genius (she has now established Culinary Goddess status to me - I would post her picture with the potatoes but that would be weird).

Ingredients

16 small Red Bliss potatoes (about 2 inches in diameter)

12 garlic cloves

1/2 cup olive oil

10 large basil leaves

1/2 lb Asiago cheese, grated

1 cup mayonnaise

Garnish:

paprika

Generously cover potatoes and 1 tablespoon salt with cold water in a medium pot, then simmer until tender, about 12 minutes. Drain potatoes and rinse with cold water. Cool to room temperature in refrigerator, about 40 minutes.

Meanwhile, cook garlic in oil at a bare simmer in a small heavy saucepan, stirring occasionally, until tender and golden, about 12 minutes.

Drain garlic, reserving oil for another use, then mash to a paste.

Preheat oven to 350°F with rack in middle.

Mince basil, then stir together with garlic paste, cheese, mayonnaise, and salt and pepper to taste.

Using a small melon-ball cutter or a teaspoon, scoop out a hole in each cooled potato, leaving a 1/4-inch shell.

Stuff potatoes with cheese mixture and bake in a pan until cheese is melted and bubbling, about 20 minutes.

Here are her notes: "I usually reserved a few cloves and press them in raw, use parsley instead of basil (or sometimes I go 1/2 and 1/2) and I use romano instead of asiago (or 1/2 and 1/2). The original way is good but obviously much milder."

Also - I know she uses the scooped out potato to make hash browns the next morning.

So make this fabulous recipe for your next party and become a culinary God/Goddess as well!