In this edition of Home Slice, I get all fancy with aligot, a French version of mashed potatoes with TWO TYPES OF CHEESE all melted in. C'est magnifique! And, oh, AVEC BACON!
'potatoes' on Serious Eats
[Photograph: Kenji Lopez-Alt] There's no denying that fall is in full force where I live, which is bad news for Brussels sprouts, who are not long for this world. Shredded and tossed with a bit of olive oil, they char in the oven into addictively crisp morsels. Sliced boiled fingerling potatoes are also readily available at the farmers' market and quite delicious this time of year. I boil mine in plain seasoned water just until tender. For the cheese on the sauceless pie, I went with gooey American fontina and a few blops of brie scattered over the top....
What would you get if you took all the things you loved about a great french fry and put it on a pizza? Pizzeria Picco's "Marin," a white pizza topped with young potato, roasted garlic, mozzarella, and grated Grana Padano. It's as if Pizzeria Picco executive chef Bruce Hill was at the ballpark one day with a plate of garlic fries, tripped and fell, with the fortuitous landing spot being a slice of pizza. (True story? Not so much. But nonetheless, the concept is genius.)