On a Roll

The art of doing nothing often escapes me. After spending the early part of the day talking on the phone, playing solitaire on the computer, leafing through magazines, and lounging in front of the television, I couldn't stand another idle moment. So, at 1:30 I made the bed, cleaned up the kitchen, and rummaged through the pantry for something to cook. My hands met a half-full bag of Yukon gold potatoes on the verge of making their own garden. Thus, the key ingredient was chosen for two dishes - crispy potato bites and yeasty potato donuts.

I've never tasted a potato I didn't like, so overdosing on spuds isn't really possible in my book. While a couple of them were boiling away in preparation for donut dough, the rest were peeled and chunked into bite-sized pieces before going into a large zipper bag with about a quarter cup of flour, salt, pepper, and a heavy dose of Italian seasonings. (This recipe idea came from A Taste of Home's 2010 Yearbook.) Meanwhile I melted half a stick of butter with some chopped garlic in a 13 by 9 dish in a hot oven (450 degrees). Once evenly coated the potatoes went into the dish and were covered with foil to bake for 20 minutes. Next, I removed the foil, stirred the spuds, and baked them for another 20 minutes uncovered. The top and bottom potato bites came out nicely browned and slightly crispy, while the middle ones were tender. The recipe I used called for bay leaf and marjoram, but these aren't my favorite flavors, so I stuck to basic Italian seasonings. This would be good with any kind of flavorings, though, from Mexican fajita seasoning to dressing mix or barbecue rub.

These delectable little bites went into and came out of the oven while the yeast dough was rising. I punched it down as the guys and I spooned up bowls of potatoes for "lupper" (a term from Jeff's side of the family for lunch and supper). By the time we ate and cleaned up the dishes, the donuts were ready to roll. This recipe, "Idaho Spudnuts," also came from A Taste of Home, though many potato donut directions are available on the net and in basic cookbooks.

To be honest, donuts aren't really my thing - unless they're homemade. I seldom eat a store bought donut from anywhere including specialty shops like Dunkin Donuts or Krispy Kreme. However, homemade potato donuts are the lightest, softest, tastiest fried bits of dough on earth. I fell in love with these treats as a child. Mom would start the dough early in the day and have a plate of freshly-glazed warm donuts waiting on the counter when my brother and I walked in from school. The aroma wafted through the door upon entry, pulling us magnetically to the kitchen. Heaven existed in every bite.

Today's pastry brought back those memories as I smelled yeast rising, plopped the airy mixture on my dough board, and cut perfect circles with an old biscuit cutter my mom gave me over 20 years ago. I even managed to get through frying three dozen of these little gems without burning my fingers once. (The donut holes are another story, though.) The final touch, of course, was a powdered sugar glaze made with a little vanilla for extra flavor which brings just the right amount of sweetness to this treat.

Ultimately, we will eat our fill over the next day or so but leave a few to begin going stale. Once this happens, I'll split the donuts, butter the face, and put them on a hot griddle until they're golden brown. Once grilled and slightly crusty, sprinkle a little granulated sugar on top and voila - instant goodness once again. Yes, the joys of homemade donuts are worth the effort.