A badly prepared potato should be classified as a crime against humanity. Perhaps this is a bit strong, but honestly, this delicious and versatile root vegetable deserves prime culinary treatment — if for no other reason than that it’s a fabulous conduit for butter and heavy cream. Everyone knows about French fries, of course, but have you tried hash? The kind you make at home by cubing Yukon Golds and a sweet potato and frying them together in bacon grease? Or home fries coated in a mix of water and cornstarch and baked to crispy perfection? And what about potatoes mixed with bacon, cheese, onions, and butter and left in a pan on the grill until tender and caramelized?
It’s difficult to overstate my love of potatoes. Baked, mashed, stewed, or fried, I will eat them in nearly any form and almost can’t get tired of them. This mild obsession goes back to one of my earliest memories: the potato dish. This wonderful Midwest concoction combines frozen hashbrowns, cheddar cheese, sour cream, and cream of mushroom soup into one of the most delectable sides you’ll ever eat. Topping it with corn flakes tossed in butter is really gilding the lily, but how can you resist? My best friend’s mom would make this for every homeschool gathering or church potluck, and while I generally would never dream of pushing aside women and small children for food, that casserole made it tempting to contemplate.
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