By The pandemic settled into something that was still alarming but had taken on a shape we could navigate around. We learned the rules: distance, masks, outdoor air better than indoor, hands washed constantly. The uncertainty was still real but the chaos of the first two weeks had organized itself into something more like sustained alertness. I found that easier to live with than the chaos had been.
The pipeline company called us back for a smaller crew with protocols—we were essential infrastructure, which meant the work continued, just differently. Different shifts, more spread out, masks in the cab. The work itself was unchanged. The welds don't know there's a pandemic.
Spring was happening on its own schedule, which was a relief. The redbuds bloomed the way they always do, the morel season arrived right on time, and I was out in the woods looking for them within a week of the first warm nights. That search—slow, low to the ground, scanning the south-facing slopes near dying elms—is one of the most absorbing things I do all year. The world gets quiet and you're entirely focused on the ground in front of you.
I brought home a good haul and cooked them simply: butter, salt, a few minutes in a hot pan. Lily wasn't here to share them, which I still haven't fully adjusted to. I sent her a photo and she texted back a string of words that communicated genuine anguish from a distance. Someday she'll be back close enough to share morel season again. That thought is a comfort.
Kai got to try them for the first time this year. He looked skeptical, which is his standard response to any new food. He tried one. He had four more. I wrote it down in the food journal: first morels, April 2020.
The morels got the starring role that night — they always do when the season finally arrives — but they disappear fast, especially once Kai decided he was a fan. I needed something on the plate that could hold its own without competing, something filling and unfussy that said “this is a real supper” without asking much of me. Dutch Potatoes have been that dish more than once: butter, heat, simple seasoning, and a pan that does most of the work while you’re tending to everything else.
Dutch Potatoes
Prep Time: 10 min | Cook Time: 20 min | Total Time: 30 min | Servings: 4
Ingredients
- 2 lbs small red or yellow potatoes, scrubbed and halved
- 3 tablespoons unsalted butter
- 1 medium yellow onion, thinly sliced
- 3 cloves garlic, minced
- 1 teaspoon caraway seeds
- 1/2 teaspoon smoked paprika
- Salt and black pepper to taste
- 2 tablespoons fresh flat-leaf parsley, chopped
- 1 tablespoon white wine vinegar
Instructions
- Boil the potatoes. Place halved potatoes in a large pot, cover with cold salted water, and bring to a boil. Cook for 10–12 minutes until just tender when pierced with a fork. Drain well and let steam dry for 2 minutes.
- Sauté the onions. Melt butter in a large heavy skillet over medium heat. Add the sliced onion and cook, stirring occasionally, for 6–8 minutes until softened and beginning to turn golden at the edges.
- Add garlic and spices. Stir in the minced garlic, caraway seeds, and smoked paprika. Cook for 1 minute until fragrant, taking care not to let the garlic brown.
- Crisp the potatoes. Add the drained potatoes to the skillet cut-side down. Increase heat to medium-high and press gently. Cook undisturbed for 4–5 minutes until a golden crust forms on the bottom. Season generously with salt and pepper.
- Finish and serve. Remove from heat. Drizzle the white wine vinegar over the pan and toss gently to coat. Scatter fresh parsley over the top and serve hot directly from the skillet.
Nutrition (per serving)
Calories: 230 | Protein: 4g | Fat: 9g | Carbs: 34g | Fiber: 4g | Sodium: 180mg