{{ 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.
Twice-cooked potatoes are deliciously creamy in the center yet crispy on the edges. Sprinkling on nutty Pecorino Romano cheese takes it to the next level and pairs perfectly with the earthiness of the Makah Ozette. Added bonus: kids love to smash things. Who doesn’t?
Hasselback Makah Ozette Potatoes
Servings: 4-6
Active: 20 minutes
Total: 50 minutes
Ingredients:
- ½ cup coconut oil, melted (or clarified butter)
- 1 Tbsp Maldon sea salt
- 1 Tbsp finely chopped fresh rosemary
- 2 lbs Makah Ozette potatoes, washed and dried
- Additional Maldon or other sea salt, to finish
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Method:
In a small bowl, mix together the oil, salt and chopped rosemary. Set aside. Carefully slice the potatoes width-wise, ¾ of the way through into pencil-thin slices the entire length of each potato. One trick is to place the potatoes on the curved side of a wooden spoon to stop the knife from cutting through to the other side. They should look like mini accordions.
Place accordion-sliced potatoes on a greased, rimmed baking sheet. Brush potatoes with oil mixture, coating lightly and evenly. Do not discard remaining oil. Roast until edges begin to brown slightly, about 25 minutes. Remove from oven and brush again with oil, coating lightly.
Return to oven until potatoes begin to crisp and turn golden brown, about 10-15 minutes. Remove from oven and while the potatoes are still hot, sprinkle with a pinch or two of Maldon sea salt, to taste. Serve immediately.
