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.
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
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.