Cornmeal-crusted roasted potatoes

Cornmeal crusted roasted potatoes

Cornmeal crusted roasted potatoes

I like to think about a time when people walked everywhere. Not just all around town, but from town to town, because there weren’t cars or bikes or busses or trains, and they couldn’t afford carriage fare. Like Nicholas Nickleby or David Copperfield walking from York to London, and having adventures along the way, of course: and thus a novel is born. A novel seems to move along at a walking pace, which is maybe why I like novels, because I love walking. I like to go for a walk before breakfast and a walk after dinner. I like to walk when I don’t feel well, because I honestly believe it will make me feel better. I like to walk when I have something I need to think about, or to work out in my mind. I like to walk when I’m trying to write a story. I like to walk when I’m trying to clear my mind. I’m glad to have a dog so I don’t look like the crazy person walking around town for no reason. I’m glad to have a son who always wants to go for a walk with me, no matter the time of day or season of the year. I’m glad to live in a town that is so extremely pleasant for walking through. I’ve been semi-obsessed lately with Bob Dylan’s Time out of Mind. It’s so sweet and sad and haunting and strangely hopeful. To me, the whole album has a walking pace. Not a speed-walking or power-walking pace, but a slow, thoughtful, steady pace, the pace of a person walking from town to town and then further on. The very first song on the album Love Sick, opens with the lines

    I’m walking through streets that are dead
    Walking, walking with you in my head
    My feet are so tired, my brain is so wired
    And the clouds are weeping

And the whole album carries on at this pace, moving from song to song with a quiet, steady beauty. So today’s Sunday Interactive Playlist, is on the subject of walking. Songs about walking, songs that sound like walking, songs you like to walk along to. As ever, the playlist is collaborative, so feel free to add what you like, or leave a comment and I’ll try to remember to add it for you. I’ve been bad about this lately, but the boys go back to school tomorrow and I’ll have hours and hours to drag songs into playlists. And now, we’re going for a walk!

We got these tiny potatoes from the farm. I scrubbed them, coated them with a little beaten egg, coated them in herbaceous cornmeal, and then roasted them in olive oil. They turned out nice and crispy on the outside and soft and tender in the middle. Perfect! And very very easy. I used sage and black pepper, but you could use any kind of herbs you like.

Here’s a link to the walking playlist.

About 1 1/2 pounds tiny potatoes, or larger potatoes cut into 1-inch pieces
1 egg, beaten
1 cup cornmeal
lots of freshly ground black pepper
2 t dried sage
olive oil for the pan
salt

Preheat the oven to 425.

Scrub or peel the potatoes and dry them. Pour the egg over, and mix with a spoon or your hands until they’re coated.

Combine the cornmeal, pepper, and sage (or herb of your choice) and pour this over the potatoes and eggs. Mix with your hands or a spoon.

Coat a roasting pan large enough to hold the potatoes in a single layer with a generous layer of olive oil.

Transfer the potatoes to the pan, shaking off the excess cornmeal and egg. Spread in a single layer.

Roast for 30 or so minutes, turning the potatoes from time to time, until they’re soft on the inside and crispy on the outside. Season well with salt and more pepper, and serve.

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