Tom Douglas (owner of Lola) has a fun cookbook, Tom’s Big Dinners, which includes a recipe for these potatoes. In the book he uses greek oregano and garlic. Both are added at the last few minutes, and the whole cooking process is done in a roasting pan with lots and lots of olive oil.

tigress - try moving it - my lovage plant is on its third house with me. it’s very happy in a big container. dies back to the ground every winter and then comes right back in the spring.

I can attest that lovage grows very well here! I use it mainly as a celery-substitute in stocks and soups. A little goes a long way and it’s much appreciated in a region where celery is only locally available for a few months each year.

I’ll have to try it in more recipes, you guys are giving me some great ideas.

For gas-o-holics who are stuck with an electric range, you might consider buying a butane burner for when you really need or want to use a gas range. unlike propane, butane burners can be used inside (provided the room has decent ventilation). Or just get a propane camp stove and use it on the porch (what I do for messy stir fries and seared meat, no matter what kind of stove I have).

We rent, and we recently moved to a new house that has a smoothtop electric stove with halogen burners. I was skeptical, but it turns out that this rig is amazing. More power than the gas stoves I’ve used, and all of it goes into the pan. Pot handles don’t get hot, utensils don’t get hot, and (when the burners are cool) you can use the smooth flat stovetop to roll out pastry if you want to. The stove is a joy to use. I was completely taken by surprise.

There are some things I have to get used to, like moving pots off of the burners when I want them to be “off the heat”, but it’s a small price to pay for the performance and convenience that this stove offers.

Great article! Cheers!

Patrick

oh yeah, I just mean “old to you”-- i have all of these much-loved cookbooks that are essentially 90% virgin territory.

Thanks, Linda, that is great to know. I have wanted to try growing the Padrón peppers but couldn’t find seeds; I’ll try shishitos instead.

These sound (and look) almost exactly like Pimientos de Padrón, and are prepared in a similar manner. I love the PdP’s all summer long.