Potatoes David

I give up. I cannot keep making and eating these potatoes to get the right combination of golden potatoes and green-veined Roquefort! My bad luck has resulted in the cheese looking vaguely white and the steam ruining shots by fogging up the lens of the camera.

Meantime, these are very tasty.

You need a heavy frying pan, olive oil, raw potatoes, raw onion, salt and Roquefort cheese. You also need patience, because they only get that golden crunchiness from long, slow cooking.

Start the frying pan heating over a low flame. Peel and grate some potatoes. For a seven inch pan I grated three medium potatoes. Grate about a tablespoon of onion into the potatoes and toss them around, salting lightly.

Put a generous slick of oil in the frying pan, and then dump in the potato mixture, spreading it around a bit with a fork. Check underneath once in a while for about 15 minutes. When it has reached that golden arches color, slide a metal spatula underneath the potatoes and flip it over. If you are using a bigger pan and making more, you may have to flip them out onto a plate and then slide them back into the pan, but you’ll probably also have to re-oil the pan since the oil will go onto the plate with the potatoes.

Continue cooking them until the second side becomes equally golden and crisp. Because this happens slowly, the inside should be done, because these must be a thin thing and not even an inch thick.

Crumble or cube Roquefort over the potato cake, covering briefly to encourage melting, then uncover, be sure they are still crisp or keep on the heat until they re-crisp.

Call up David Lebowitz in Paris and tell him, “Hi, David! I just ate your potatoes!”