Potato, Potatoe – one and the same

It’s very awkward to be caught in a situation where you have to choose between two polarities but return to the same conclusion. A perennial problem in choosing options but the end result being the same can get quite frustrating. I recently experienced a darned catch 22 at work when all and sundry decided to take off on their yearly summer holidays with their respective families (with vacations from school et al) and there was this mad rush to block dates appropriate and adjustable to the family and non-clashing with work mates who have similar job profiles. In this crazy melee I was kind of left out of the whole ‘who goes when’ planning situation and was only part of it when I caught a glimpse of the list of dates and itinerary of my colleagues by fluke. The whole month of May was booked back to back with an assortment of gaps here and there where some clashed and it seemed I was the only one attending work. Confused, I went ahead and put my name down – I realized I clashed with everything – work or otherwise. So if I went, there would be a few days with virtually no one at work and if I did not, well, that would be plain stupid (come on its summer and I too am entitled to a few days off, and understandably before the monsoons set in)

There was not a single day I could take off without hampering the working of the organization and realized that I was singled out – because I was single. So what? Single people don’t have a life? I mean, yes I don’t have kids who have a diary shy off a CEO’s, filled with summer camps and workshops! Yes I don’t have better half(ves) who have to balance the vacation period with taking the very same kids to summer camps, workshops and watch the house and feed the family! But yes, it is imperative that I enjoy summer too.

I set up this argument with a few colleagues as to what was this whole rush to go off and not be thoughtful enough to include me as a part of the planning process. They in turn advised me not to get married? huh! Now where did that come from? I was subjected to hours of reiterations of varied ‘married life’ anecdotes and was brainwashed into actually imagining their lives were no better than hell. At the end of it all I did sympathize but managed to wangle out virtually half of June to compensate for my sacrifice. Not a bad trade, considering I got off better than the rest of them – ‘No compromise’ holidays and a lot many more days than each one of them would ever get.

Look at it any which way, no part of life is going to be a breeze, no matter what the situation, you can call it one thing or another, life, goes on as it should and every day should be taken as a first.

One of my summer holiday favorites is baked potato skins, I have tried variations over variations and they all always manage to sate my cravings. From Hasselback potatoes to good ol’ American Yukon Gold Roasted Potatoes oozing with sour cream, I love them all.

I recently made a watered down version of the roasted potato with the skin on as far as the nutritional point was concerned. I did away with the heavy cream and the cheese but still managed to come up with a recipe for a sort of healthy roast potato. You will love this version as it hints on Mediterranean but maintains its authenticity, and the skin adds to its crusty exterior, herb coated to perfection. [This too is a catch 22, whoever heard of potatoes being fat / cholesterol free, all that starch! but, yes better than dunking it with cheese and cream]

Ingredients:

• 8 nos. Medium sized Potatoes (washed and brushed well to remove the eyes)
• 3 tablsp Olive Oil
• 1 tsp Garlic Powder
• 1 tsp of your favorite mixed herbs
• Salt & Pepper to taste

For the Filling:

• 3 onions sliced thinly
• 1 green onion (Stalk) sliced thinly
• 1 green capsicum sliced thinly
• 3-4 Jalapeños (sliced finely)
• 1 tsp olive oil
• ½ tsp sugar

For the Mediterranean Hung Curd Sauce:

• 1 cup Hung Curd
• 3 tablsp Tahini Paste (3 tablsp Sesame Seeds, soaked for half hour in warm water and blended to a paste)
• 2 cloves Garlic (mashed)
• 1 tsp Mustard Sauce (fresh)
• 1 tsp Tabasco (I use the Chipotlé flavored one)
• 1 tablsp Olive Oil
• Salt, Pepper and Red Chili Flakes to taste

Slit the potatoes along the middle and remove a fairly large piece off the centre (to get a deep gash about the size of a finger chip. Poke holes all over the skin with a fork.

Mix the olive oil, garlic powder, herbs, salt and pepper and rub it all over the potatoes. Wrap individual potatoes in foil and pop in a 250C preheated oven for 40 minutes until done. Unwrap the potatoes and pop again under the grill setting for 6 minutes to get a crisp top while you prepare the filling and topping.

To proceed with the Mediterranean hung curd sauce, mix all the ingredients in a small bowl, whip it well with a wire whisk till you get a smooth sauce, keep aside.

To proceed with the filling – heat a skillet with the olive oil, add the sliced onions and stir fry on high till browned. Add the sugar and stir around till the sugar caramelizes and the onions brown further.

Take each potatoe and fill the gash with caramelized onions, top with sliced capsicums, green onions and jalapeños. Top with the hung curd sauce and serve immediately.

I recently served this with a sweet onion jam I had received from a friend visiting from Spain, made an exceptional condiment to the dish. Do have a look at The Nonchalant Gourmand’s version of the Sweet Onion Jam – should compliment this dish well too.

Question still remains about the marriage part though would it be worth considering it just so you can take off on vacations during summer when everyone else does?