Eastside Road, February 20, 2013—THING IS, THESE POTATOES are just so good. You want them to last, but you want more. They're a perfect combination of ingredients with truly Elective Affinities that I'm naming them to the Hundred Plates.
Lindsey peels nice fresh potatoes, just about any kind will do except the mealy Russets, and dices them, and cooks them in water and olive oil with salt, chopped shallots, and chopped parsley. That's all there is to it. With them, as you see, another of Franco's estimable sausages, Toulouse-style; afterward, green salad. A nice meal after a day's fast (and Monday's franks and beans, a decent dinner but nothing to write from home about).
Barbera d'Asti, Rocco dell'Olmo, 2010