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Author Notes: So when you cook potatoes, you always make extra, right? They're useful for dinner or lunch the second or third day in many ways, including a quick bread. This is perfect for those beautiful reds, fingerlings, or Yukon Golds.
Quick bread means no yeast, no kneading, just mixing, baking and eating. And inhaling that fabulous aroma. —boulangere
Makes 1 boule
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon sea or kosher salt
- Greens of 1 bunch scallions, trimmed, washed, 1/4" slice
- 2 sort of small fist-sized cooked potatoes, smashed (not mashed - leave some color and texture to them)
- 2 large eggs
- 4 ounces buttermilk or sour milk
- Preheat oven to 375 degrees. Line a baking sheet with parchment.
- Sift together into a mixing bowl the flour, baking powder baking soda, and salt. Add the scallions and potatoes and toss to blend. Add the eggs and buttermilk or sour milk. Gently stir to blend with a rubber spatula just until no trace of dry ingredients remains. Turn batter out onto a floured surface. Dip your palms in some flour. Gently round up the bread into a ball. Turn it over so that both sides are floured for that gorgeous rustic look. Set on a baking sheet lined with parchment. Bake for 40 minutes, rotating at the halfway point. Bread should be not sticky to the center when you insert a long bamboo skewer into it. Add 5-minute increments if necessary.
- Remove to a cooling rack while you finish whatever you plan to serve alongside. Serve with lots of soft butter. Great when served with a salad for lunch or a fritatta for dinner.
- This recipe was entered in the contest for Your Best Root Vegetable Side