This is a safe space to talk about undercooked potatoes

Hello! One week off and I missed you TERRIBLY. This newsletter gives me life. Thank you to all of you who continue to read it.

Now, let’s get right into it and talk about potatoes. No time for niceties today, I owe you some strong, vulnerable food content. I posted a video today where the potatoes were decidedly, honestly, underdone, and I feel like this is the safest space to admit it.

The big question here is why post a video with raw potatoes and to that, dear reader, I say ”IDK. HELP.” but also TWO REASONS:

1. Food waste has been really getting to me lately. I’m trying to minimize it as much as possible. The raw-ish potatoes were part of this beautiful tart, which needed to be filmed and sliced before it could be tasted - tarts are always risky that way. After tasting it I realized the insides of my potatoes were a little crunchy, but by then, the whole thing would need to be redone. And I’d rather show an honest mistake than make a whole new tart for just Eric and myself to consume. Besides, we’re more quiche people anyway.

2. The potato, and the recipe, could easily be salvaged. I popped my tart back in the oven and extended the baking time to what makes sense for the recipe. It’s delicious, and now I get to eat fully cooked potatoes for breakfast (hello from me, eating the tart while writing this). The instructions and images have been updated on the blog, and I feel like for all of the crunchy-potatoness of the video, everyone who bakes this will get a crispy, cooked potato IRL. And the IRL is what matter more to me than the on-IG. I still feel potato shame, but that is ok, that’s why we have one-on-one confession time in the newsletter.

So please, enjoy these blonde potatoes on the ‘gram, and bake your potatoes to a dark and toasty golden in your kitchen. Or make some saffron bagels, or ramps, or beans. It’s a good week this week!

The weekly round-up!

Saffron Bagels - deeply golden and much more simple to make than you might think, plus you can make them into little star shapes, if you’re into that.

Poached Eggs Over Ramp Brodo - I was not planning on cooking with ramps until I was gifted some ramps. Let’s just say, I’m glad I was gifted the ramps.

Beans a Limone - they serve these at the acclaimed Brooklyn restaurant, Misi, which I didn’t know until after I posted this, but it made me feel all the more legitimate for making an unintentional recreation :)

Potato Tart with Mint Pea Pesto - COOK IT DARK, OK??

And that’s it for this simple week, and this simple newsletter! I feel a change in the air coming - and a rustic-Snacks-meets-summer era feels like it’s on the horizon. I truly, truly cannot wait. As always, if you have any requests let me know, have the best weekend, and I’ll see you next week!

Xoxo,

Underdone_Snacks