I have an excellent book on vegetables called Etonnants Légumes (Amazing Vegetables), by Thierry Thorens, which is packed with inventive ideas for serving things that sound familiar but then suddenly aren’t. This potato dish is one of many that grabbed my attention. I suppose it’s not all that far out, but when someone says “potato,” the tongue just doesn’t expect those crunchy pine nuts, that pungent squoosh of garlic, and the salty bite of olives.
What to buy: Look for smaller potatoes so you can cut them into rounds. Also, if you can only find large onions, cut the onion amount down to only 2 or 3.