{{ image(4729, {“class”: “flor round”, “width”:227, “height”:763}) }}The Makah [pronounced muh-KAW] Ozette is one unique potato. While most potatoes traveled from South America to Europe before arriving in the United States, the Makah Ozette took an entirely different route. It traveled “express,” arriving directly from Peru in the year 1791. In 1791, Spaniards left South America in an attempt to colonize North America. They arrived at Neah Bay, in what is now the state of Washington, set up a fort and planted a garden. The Makah Ozette potato was one of the vegetables planted in that garden. However, one year later, a bitter cold winter forced the Spaniards to abandon the fort. They left the garden behind. Luckily, members of Makah Nation, a Native American tribe, found the weedy potato plant in the abandoned fort. They needed a carbohydrate source, and the potato needed someone to help it grow. It was a perfect fit. The Makah tribe began growing the potato in their backyard gardens, and they have been growing it for more than 200 years. Today, this knobby little fingerling potato is travelling once again as it makes its way to school gardens all over the country. Little embellishment is needed to appreciate the uniqueness of the Makah Ozette. With its creamy, nutty, earthy flavor, it is one of the tastiest fingerlings you’ll ever eat.
Learn more about Makah Ozette Potato.
What could be better than a nutty tasting potato paired with nutty brown butter? It’s basically a match made in potato heaven. This dish can be made several days in advance, so it may become your new go-to potato salad recipe.
Brown Butter Makah Ozette Potato Salad
Servings: 4-6
Active: 20 minutes
Total: 35 minutes
Ingredients:
- 1 tsp extra virgin olive oil
- 4-5 scallions, sliced into thin rounds
- 2 lb Makah Ozette potatoes
- 1 Tbsp + ½ tsp kosher salt, divided
- 4 Tbsp (½ stick) unsalted butter
- 2 Tbsp lemon juice (from ½ lemon) Freshly ground pepper, to taste
- ½ tsp red chili flakes (optional) Pinch Maldon or other sea salt, to finish
Method:
In a small skillet over medium heat, add the oil followed by the scallions. Cook, stirring occasionally, until the scallions soften and begin to caramelize, about 4 minutes. Transfer to a bowl and set aside.
Place potatoes in a large pot and cover with at least 3 inches of cold water. Stir in 1 Tbsp Kosher salt and bring to a boil over medium-high heat. Once boiling, reduce heat to medium and simmer until fork tender, about 10 minutes. Drain and place in serving dish.
While the potatoes are cooking, melt butter in a medium saucepan over medium-high heat. Cook, swirling occasionally, until the butter foams and turns a clear, golden color. Continue cooking, watching carefully, until the butter darkens slightly and begins to smell nutty. This happens quickly; so keep an eye on it. Once it darkens and smells nutty, turn off the heat so it does not burn. Remove from heat and whisk in lemon juice. Season with salt and pepper, to taste. Add red chili flakes, if you want some kick. Pour brown butter mixture over cooked potatoes, sprinkle with caramelized scallions and serve.
DO AHEAD: This dish can be served warm, room temperature or cold, and it keeps in the fridge for up to 5 days.
