All the years I’ve been making hashbrowns I’ve used baked russets, and over the past week I’ve finally tried boiled yukon golds. And I don’t know if I’ll go back.
Well of course, whenever we have baked potatoes I’ll reserve some for frying up, but yukon golds are nice! I boiled mine whole for maybe 15 minutes, enough to soften a little, and then when they cool I peel them. They’re easier to peel when they’re fresh, and even when they’ve been in the fridge for a couple days I think they’re easier to peel than raw. I’ve seen recipes that call for shredding them raw, but haven’t yet dared try that yet. That’s next on the list, because if I want to simplify the process of making these in order to use a simpler stove, that would be the obvious way. I use medium-high heat on a conventional stove, so I expect that using one of my wood stoves should work ok. But time will tell.
Anyway, this morning I seasoned them with savory, rosemary and marjoram – again, I ground the tough herbs with salt and then rubbed the marjoram. I think I’ve found a winner.
As I mentioned before, I buy my spices from Penzeys, and I cannot recommend them highly enough. Not only are their spices top-notch but they have a very friendly and loving attitude and atmosphere that pervades their catalogs.
(By the way, that link is not an affiliate link: I won’t get paid anything if you buy from Penzeys.)