SUBSCRIBE VIA RSSA few weeks ago my wife served up a catered lunch for all of the teachers at Michael’s elementary school to celebrate Teacher Appreciation Week. One of the dishes served, something called “Italian Potatoes” was more addictive than crack.
I’ve never actually done crack, so I can’t speak from experience, but from what I’ve heard about its addictive properties, like severe withdrawal if you can’t get a taste and the intense craving people have to recapture that initial high, it has to be close.
Had I not been forced to maintain some level of decorum at the luncheon, I probably would have given into temptation and mugged a few teachers before running off with the chafing dish. Instead, I sat quietly and watched over the tray of Italian Potatoes like a hawk. As people approached, I’d subtly glare at them with great disdain.
There may have even been a few guttural growls because I knew that every spoonful they greedily scooped onto their already food-laden plates was one less spoonful I’d be able to take home with me.
When it was over and their bellies were full, these vultures started breaking out the Tupperware they’d brought from home and proceeded to scoop and ladle all the goodness into their containers like it was some UN food drop. In the end, I was left with one lonely plate of Italian Potatoes. The rest had been heartlessly ripped from my clutches by people for whom the luncheon was actually for.
The nerve.
I can’t provide you with a recipe but I know their variation of this magical dish was created with sliced Italian sausage, potatoes, peppers, onions, and a tongue-teasing array of unidentifiable spices and flavorings.
Tonight, I couldn’t take it any more. I had gone to the grocery store to pick up some things for Heather and I passed the Italian sausage. I passed peppers, onions, and potatoes. I even passed by the spices. All I could think about was the hankerin’ I had for that dish.
Unable to suppress the urge, I called the only known dealer in town, the local tavern that catered the event. As I paced the grocer’s aisles, I could feel the need for a fix growing stronger and stronger.
Me: “Yes, hello. Thank God you’re there. I need a fix. You gotta gimme a taste.”
Dewey’s: “Okayyyy,” she said laughing, “Of what?”
Me: “The Italian Potatoes. I need to order a plate of that.”
Dewey’s: “Oh, I’m sorry, that’s not on our regular menu. It’s only for catered events.”
Me (thinking fast): “Perfect. That’s what I need it for. I’m having a party tomorrow. How much is a tray of it?”
Dewey’s: “Well, a large is $50 and a medium is $30.”
Me: “It’s a small party. A party of one. I’m the only one I’m inviting so the medium should be plenty.”
Dewey’s: “Wow. That IS a small party. What time do you need it?”
Me: “Uh…my party starts at 3pm and I don’t plan on being fashionably late. Can I pick it up then?”
Dewey’s: “Absolutely. So what’s the occasion?”
Me: “I’m not sure yet. But I’ll find one, believe me.”
And I have.
Searching all international holidays, I managed to find the ONE celebration going on globally on Saturday, May 19th, the day I pick up my tray of Italian Potatoes. The holiday is called “Commemoration of Atatürk, Youth and Sports Day” and it hails from the country of Turkey. Much like our latest rescue dog, Mahlika.
For those too lazy to hunt the facts down on Wikipedia, Commemoration of Atatürk Youth and Sports Day celebrates the day the revered leader Atatürk landed in Samsun to start the Turkish war of Independence. Because this was the very first stage in a long battle for independence, Atatürk dedicated May 19th to the Turkish youth. A day when songs are sung, sports are played, and (at least here in America) several pounds of Italian Potatoes are eaten.
So come tomorrow, I’ll be celebrating this special occasion with my Turkish dog and a tray of happiness in my lap.
Heather thinks the whole thing is absurd but she’s not the least bit surprised. “If someone is going to order a banquet all for themselves, it’s going to be you.”
If you’d like to join me in showing solidarity with the Turks, feel free to stop by. I just hope you understand that it’s strictly a B.Y.O.I.P. affair. It’s nothing personal…I wouldn’t even share my Italian Potatoes with Atatürk himself.
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{ 31 comments… read them below or add one }
in college we used to go write our computer programs, where else, at the pub, and my friend Chris had a little date book or calendar or whatever with celebreties birthdays in them, and we used to sit down and look up who’s birthday it was and … celebrate it by getting drunk in their honor.. italian potatoes would have probably been a better idea
Yes, Italian Potatoes would have been a great idea, but NOT in the same evening. I shudder to think of the after effects of such a combination.
As someone who once ordered the dessert sampler for my dinner (It was my birthday), I think your celebration idea sounds perfecting fine. Enjoy those potatoes!
But see, if you start celebrating “Commemoration of Atatürk, Youth and Sports Day” then dessert samplers won’t just be reserved for birthdays.
I wouldn’t see the need to find a ridiculously obscure holiday just to eat crack potatoes, I usually save the ridiculously obscure holidays for my blog posts when I’m running a little dry.
Oh! I see what you did there…. One stone…. Two birds…
WG
Ridiculously obscure? Surely you jest. Commemoration of Atatürk Youth and Sports Day is now among my favorites.
Perhaps you should keep a small portion aside to examine, and possibly send to the crack lab, so you can decipher the ingredients for future occasions. Next weekend there is an obscure holiday called “Memorial Day”. Sounds like another occasion for Italian Potatoes.
I’ve heard about this “Memorial Day” thing. Especially since its birthplace is 5 miles from our home. But I think that particular holiday is better suited for chicken barbecue and fruit salad. See, it’s a matter of matching the holiday with the proper eats. And clearly, Commemoration of Atatürk Youth and Sports Day is an Italian Potatoes kind of affair.
Well, if they really are *that* good. Take a picture so we can get an idea of what it is and recreate it at our own homes…
A most excellent idea. I can’t deconstruct dishes but perhaps many great minds can crack the code.
Ha ha!!! Who says you can’t have a banquet of one? I have a favorite lasagne from my friend’s restaurant, so I called and had them make me one frozen and my parents drove it down from NC. Something’s just can’t be substituted.
If they’re ever up this way, I’ll send you a tray of this. It might convince you to move here.
Hmmm. So does this mean I can buy those Turkish bed linens I was drooling over? I think that may be a “Yes”.
Actually, it wouldn’t be a proper holiday celebration without the matching blinds and lamps.
I’ve made that before. It’s really pretty easy, and you’re right it is just as if not more addictive than crack. My brother easily gobbled down half the pan.
Here’s the recipe I followed if you want to make it yourself.
Sausage Peppers Onions and Potato Bake
• 2 teaspoons olive oil
• 2 pounds Italian sausage links, cut into 2-inch pieces
• 1/4 cup olive oil
• 4 large potatoes, peeled and thickly sliced
• 2 large green bell peppers, seeded and cut into wedges
• 2 large red bell peppers, seeded and cut into wedges
• 3 large onions, cut into wedges
• 1/2 cup white wine
• 1/2 cup chicken stock
• 1 teaspoon Italian seasoning
• salt and pepper to taste
Directions
1. Preheat oven to 400 degrees F (200 degrees C).
2. Heat 2 teaspoons olive oil in a large skillet over medium heat, and cook and stir the sausage until browned. Transfer the cooked sausage to a large baking dish. Pour 1/4 cup of olive oil into the skillet, and cook the potatoes, stirring occasionally, until browned, about 10 minutes. Place the potatoes into the baking dish, leaving some oil. Cook and stir the green and red peppers and onions in the hot skillet until they are beginning to soften, about 5 minutes. Add the vegetables to the baking dish. Pour wine and chicken stock over the vegetables and sausage, and sprinkle with Italian seasoning, salt, and pepper. Gently stir the sausage, potatoes, and vegetables together.
3. Bake in the preheated oven until hot and bubbling, 20 to 25 minutes. Serve hot.
Where were you yesterday? You could have saved me $30!
The only thing missing from this recipe is some sort of cheese….*wipes drool from chin* I may have to give this one a try!
First line reader’s snafu: ‘catered lunch’. Makes a LOT more sense than my take, ‘Caterpillar Lunch’. And, take it from moi – it’s far better to enjoy a banquet by yourself with the Italian Spuds of your heartsdesire, than to attend a PTA-sanctioned Caterpillar Lunch. No matter WHO is awarded ‘Teacher of the Year’…
Brilliant! I’d never thought of catering my own private party. You, sir, are a forward thinker. A gluttonous forward thinker, but I’m not one to point fingers…unless it’s at food that I want.
I completely understand!!!! We were at Harry Potter land this week. I feasted upon Butterbeer for the first time. I have already researched all the accoutrement. And guess what I’m doing first day home tomorrow….
Oh… It’s on.
Hugs!
Valerie
Heart attack in a pan:
Fry bacon. Remove from pan and chop into small pieces. Add potatoes to pan full of bacon grease (you don’t want your potatoes floating in grease, so pour a bit out). Add butter, salt, pepper, garlic and rosemary (other herbs and spices as desired). When the potatoes are cooked, add the chopped up bacon, sprinkle with parmesan cheese and serve.
Well what all was in the Italian Potatoes, besides potatoes?
The recipe above seems pretty close to what I received. I see peppers, red peppers, green peppers, onion, unpeeled potato chunks, and a bunch of spices. I took a picture but it just can’t do it justice. I’ll see if I can Photoshop a little clarity into the shot.
So…since I’m a Chef…I make it my business to figure out whats in a recipe. You send me a small amount of those potatoes and I will give you the recipe. Unless its from a Chain Restaurant, then I’ll just go and order them myself and still tell you the recipe. Also…potatoes are my favorite dish so this will all be GOLD!
Death by russets. Last night I put on a huge Sunday dinner, everyone piling the mashed potatoes so high you could barely see who was sitting across from you at the table. And the gravy!–my mother-in-law’s secret recipe, except it’s no longer secret because I WRESTED it from her! Then you fashion the perfect little crater, smack in the middle of your potatoes, then pour in the famous gravy (made from homemade chicken stock) . . . and a genuinely religious experience follows. No one even speaks until they’ve tamped down a generous second helping. How I weep for the lost souls who have been effectively coopted by the protein-only evangelists.
You’re looking at it all wrong! When I make a cheesecake (my favorite dessert) and offer a slice to someone, sometimes they turn it down because they (gasp) don’t like cheesecake! I do feel a little sad for them (who doesn’t love cheesecake?!) but at the same time I am thinking to myself…
More cheesecake for meeeee!
So… $41 later, the Thing I Created tastes NOTHING LIKE BUTTERBEER!!!!
Darn you Potter Land for being so far. I need to get my pilot’s license.
Hugs!
Valerie
If you’re still in the market, I found this one on mugglenet, and its the closest I’ve found to the Wizarding World recipe. Servings: 4
Ingredients
1 cup light or dark brown sugar
2 TBSP water
2 TBSP butter
1/2 teaspoon cider vinegar
1 cup heavy cream (divided into 1/2 cups)
1/2 teaspoon vanilla extract
1/8 teaspoon pumpkin pie spice (to taste)
Four 12-ounce bottles cream soda
Directions:
Step 1: In a small saucepan, combine the brown sugar and water. Over Medium heat, bring to a gentle boil, stirring often, until the mixture reads 240F on a candy thermometer.
Step 2: Stir in the butter, cider vinegar, and 1/2 cup of the heavy cream. Set aside to cool to room temperature.
Step 3: Once the miture has cooled, stir in the vanilla extract and pumpkin pie spice (to taste). Place in refridgerator until cool.
Step 4: In a medium bowl, combine 2 tablespoons of the brown sugar mixture and the remaining 1/2 cup of heavy cream. Use an electric mixer to beat until thickened.
To Serve: divide the brown sugar mixture between 4 tall glasses (about 1/4 cup for each glass). Add 1/4 cup of cream soda to each glass, and then stir to combine. Fill each glass nearly to the top with additional cram soda, then spoon the whipped topping over each.
If not for the fact that I don’t love sausage, that sounds pretty yummy. I may have to wrangle with it some, and substitute the sausage for something else. Mmmmmm.
Had some laughs reading the conversation part of your post, glad you pulled that off
Haven’t heard of Italian potatoes, much more tasted one as far as I remember having the ingredients you mentioned and the holiday is also new to me. Now I feel smarter.
I think it’s very important that you post a picture and that you also try your best to dissect the dish and let us all know your best guess of how to make it because I want Italian Potatoes now. Thank you.