Three salt-crusted new potatoes sit in a tiny dish in the foreground; behind them a good-sized bowl of peach-basil dipping sauce. In the background, a large two-handled pan full of more potatoes.

Salt-crusted potatoes with peach-basil dipping sauce

August 25, 2017by Mike Bierschenk 4 Comments

Cooking new potatoes directly in heavily salted water leaves them creamy on the inside and crispily salty on the outside. Combine that with a sauce that balances sharp garlic and vinegar against sweet peaches, leavened with aromatic herbs, and I’m in summer heaven.

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Closeup on a plate of fried potatoes, pale yellow discs of potato studded with brick-red rounds of sausage and soft shreds of meltingly soft jalapeño and onion. In the foreground, blurry, a bite potato and sausage speared on a fork, touched with mayonnaise from a thick dollop in the corner of the frame.

Mr. W’s campout potatoes

February 24, 2017by Mike Bierschenk Leave a comment

My homage to the fabulous potatoes one of my scout leaders cooked on most campouts. We had to beg for leftovers back then, but now I can make these spicy, salty fried potatoes any time I want.

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