They say your memory is strongly connected to your sense of smell. I don’t know what that means in terms of your brain, but I think for many people – especially for food lovers – it’s absolutely true that a particular smell can bring back a memory you didn’t even realize you had, until you’re there, in the moment, carried to a far away time or a far away place.
For some reason, every time I walk into the Whole Foods in Oakland, I am transported to my mother’s kitchen, where my step-father – who had cerebral palsy, and couldn’t stand for too long without getting very uncomfortable, so rarely cooked – would be standing at the stove making booze dogs. Barbecue sauce, a LOT of Black Velvet whiskey, and kosher hot dogs sliced into bite-size pieces. They were amazingly, absurdly delicious, and had such a distinct smell. And something they make in their kitchen at that particular Whole Foods smells exactly like them. And I haven’t smelled that booze dog smell in my mother’s kitchen in decades, but you better believe I know it when I smell it.
Another smell I’ve never smelled anywhere but at its source, is the fragrant potatoey scent of roasted potatoes made by my first host mother in France. I lived in the Loire Valley for about a year 25 years ago, but the smell of ma chere Gazou’s roasting potatoes is one of my top five favorites (guessing, I’ve never actually counted). Sadly, I have no idea how she made them, other than with some magic. I’ve roasted potatoes many many MANY times, and they always taste and smell great, but not like Gazou’s. Well, at least until today.
Country-style French roasted potatoes
- 12 red-skinned potatoes, chopped
- 2 tbsp olive oil
- 1 tbsp dried oregano
- Zest of 1 lemon
- Salt to taste
Preheat the oven to 425 degrees. Spray a cookie sheet with cooking spray, then add the potato chunks. Drizzle the olive oil on, rub the oregano between your hands, and sprinkle on, add the lemon zest, and salt, and toss the potatoes with your hands until well coated. Roast for 45 minutes or so, tossing after 20 minutes. They should be crisp.
Perfect recipe and I bought red potatoes last week! Can’t wait to bake them up!
Fantastic, Laura! Please let me know how they come out!