In a recent interview I read with farmer Andrew Stout from Full Circle Farms, Ozette potatoes are described as "very earthy and nutty and they have that great fluff-puff texture."
Well, I'm sold.
Ozettes are type of rare, heirloom potato whose seeds were brought from Peru to the Olympic Peninsula by Spanish explorers in 1791. Since then they have been grown by the Makah Nation and have only recently been reclaimed by slow food and heirloom seeds enthusiasts. We can certainly all enjoy them as they make awesome potato salads, such as the one listed below. Any old fingerling potato will do, however, perhaps even a few purple potatoes for color in this recipe. Enjoy!
4 lbs Makah Ozette, or fingerling potatoes, halved if large
12 oz red pearl onions
2 tbsp unsalted butter, melted
2 tbsp extra virgin olive oil
1 1/4 tbsp kosher salt, divided
1/2 tsp plus 1/8 tsp pepper, divided
1/4 cup each creme fraiche and heavy cream
1 bunch chives, chopped (1/4 cup)
4 oz bacon, cooked until crisp, then finely chopped
1. Preheat oven to 400 degrees. Put potatoes in a pot of salted water. Bring to a boil, then simmer until just tender, 10 to 15 minutes. Drain and put in a large bowl. Meanwhile, blanch onions in boiling water 2 minutes, rinse to cool, then peel.
2. Add onions, butter, oil, 1 tsp salt, and 1/2 tsp pepper to potatoes and stir. Divide between 2 rimmed baking sheets and bake, stirring occasionally, until potatoes are tender and golden brown with crisp edges, about 25 minutes. Transfer to a shallow serving dish.
3. Beat creme fraiche and heavy cream in a bowl with an electric mixer until stiff peaks for. Stir in chives, bacon, and remaining 1/4 tsp salt and 1/8 tsp pepper.
4. Top potatoes with bacon cream and gently stir to coat.