Since our children are no longer home, and as we have gotten older, I try to prevent the weight gain that happens with the slower metabolism by just not making or serving carbs at dinnertime. I try with all my might to keep in shape, (except for the couple of chocolates after dinner on weekends) but you know, I don’t consider myself too successful. I never really lost all the weight from having my boys. And you’re now talking 25 years ago.
Did I tell you I hate to shop for clothes? Seriously, I hate it. I always have. I love it when my husband buys me outfits and he does the work and lately, I guess because I haven’t shopped in so long, he went out and bought me two! The first was one of my Christmas gifts. A pair of really skinny, hip hugger jeans (that’s what we used to call them) and a beautiful navy shirt with sheer sleeves. Honestly, I was afraid to try the jeans on. I waited a few weeks. But miraculously, they fit! And they’re even a size 8 – but I think they’re making all the sizes more generous now – and they really should be a 10. Whatever, I was just so happy they fit and I didn’t have to tell him I had to take them back for a larger size.
I was reminded of a lunch I had some months ago with my friend Sharon, who is just a couple of years younger than me. Sharon is in good shape – don’t get me wrong – but she said she was with another friend who was helping her clean out her closets and her friend told her to throw out all the clothes that were too small because she thought they would constantly depress her. So Sharon decided right then and there that she didn’t have to strive for still being in her twenties. She said she gave it up!
Me? I’d like to think that I’m still nineteen – hell – forget the twenties – I want to be nineteen again! And I’m not giving up – and still striving for the body – not that I’m there – but you know what I mean?
So recently I had lunch with my friend Marie who is a few years older than me and she said she understood me. She was in that frame of mind in the past, but she thought she had moved to Sharon’s camp now. I was wearing the new outfit at that lunch and the jeans are not all that comfortable – but I’ll suffer for fashion every once in a while.
Who’s camp are you in?
We have been entertaining a lot and when we entertain, we do always serve a carb. Lately I’ve been making these potatoes – similar to Potatoes Anna but not done in the oven and not nearly with the amount of butter James Beard would call for. So let’s call these Potatoes Mary. They’re easy to do as long as you have a hand mandoline. Cook them slowly while you’re having cocktails, flip carefully and you’ll turn out a delicious and impressive looking dish for your guests.
POTATOES MARY – serves 6 – 8
6 – 7 medium Yukon Gold potatoes, scrubbed and sliced thin on a mandoline (you can peel these but I don’t if they’re really fresh – my mother always said the skin was good for you – made your own skin pretty!)
1 tbs. olive oil
2 tbs. unsalted butter, divided
1 tbs. chopped fresh thyme leaves
Salt
Pepper
Slice your potatoes right before using. Warm the olive oil with 1 tbs. of butter on medium heat in a non-stick skillet. When butter is melted, swirl together and start laying the potatoes in the skillet, overlapping them in a round fashion, making sure the overall thickness is even and using 1/2 – 2/3 of them. Then stop and salt and pepper over the top. Sprinkle the thyme leaves evenly over the surface and dot with the remaining tbs. of butter. Layer in evenly the rest of the potatoes, and salt and pepper the final top surface.
Cover the skillet for 15 – 20 minutes. The potatoes will sweat and cook. Check the bottom carefully with a spatula to make sure the bottom is not browning too much. 
Uncover the skillet after the 15 – 20 minutes to let some of the accumulated moisture dry up as you’re aiming for a crispy bottom, yet all the potatoes must be tender and creamy so check them with a fork in the center, cooking them for 10 – 15 minutes longer on this side, uncovered. 
When they’re pretty dry on top as the photo shows, slide them out of the skillet onto a plate. Then cover the plate with an unrimmed cookie sheet and flip them over. Now slide the whole potato gallette back into the skillet to brown the other side. Cook for 15 – 20 minutes more to slowly brown the other side. Keep checking with a fork. If they are not getting tender, cover them for a bit but you want to end up with your last 10 minutes or so uncovered to get them crispy. Carefully slide the whole shebang out of the skillet and onto a serving plate.
Cut like a pie into wedges. Serve with LOVE.
Fried Catfish atop a Baby Kale Salad with Sautéed Radishes and Japanese Turnips 
Veal Milanese – or Pork
Our Fat America and a Festive Balsamic Chicory Salad with Pomegranate Seeds, Parmesan and Toasted Walnuts
Grilled Flounder with Sweet Tomato and Chili Chutney, Rosemary and Sage
Creamy, dreamy…
Size 8, sounds like you are fit and trim. I do love potatoes, especially fried or sauteed and when they get crispy, oh they are delicious.
apuginthekitchen recently posted…The Basics- Creme Patissiere, Genoise And A Boston Cream Pie
I know, crispy is the best!! (why we all love French fries!)
Oh, I can relate. Even though your weight may be good, the shape it takes on as you age is discouraging. Can’t worry about that anymore. It’s time to enjoy life.
We rarely eat potatoes but this recipe looks like a geat dish when the craving hits.
Jovina Coughlin recently posted…Carnevale/Mardi Gras
I need to adapt your attitude Jovina!!
Ah…weight loss, the more I think about it the more I gain. And these potatoes rock, Mary, and so are You!! 🙂 ela
Thanks Ela!! 🙂 🙂 🙂
Fab
🙂
Very simple and delicious idea. It also looks great.
Roger Stowell recently posted…Not a winter wooly….
It is very impressive to present, Roger!
Size 8? :eyeroll: I’d need three pair maybe. Maybe not but I haven’t been in a size 8 since I was in high school. 🙂
I don’t stress about it either. Life’s too short to stress as long as I’m healthy. I walk every day, I meditate, I work hard and I laugh. ish. 🙂
I love these potatoes but I think I called them Potatoes Maureen. heh
Maureen | Orgasmic Chef recently posted…Vietnamese Grilled Pork Patty Skewers (Nem Nuong)
LOL – go ahead!
Mary, I love potatoes! It must be the Irish in me. Your Potatoes Mary sound delish! But, I would like to address your question, “What camp are you in?” I definitely fall into the “I’ve finally accepted my age camp.” I’m 66, but, we’ve met, and I think you’ll agree, body wise, well, I’m in great shape for any age, and my body fits into the same clothes I was wearing in my twenties. We can all do this! It’s a matter of making healthly fitness a priority. If you prioritize fitness along with food knowledge for management, understanding energy in energy out, for instance, that’s what keeps us in shape. If you want more, please go to my site, http://www.janemcclaren.com, or http://www.amazon.com/s/ref=nb_sb_noss?url=search-alias%3Daps&field-keywords=jane+mcclaren and read my book! You Can has all the answers.
Jane McClaren recently posted…Cable TV vs. Reading Newspapers, Books, Poetry, or Blogs
Thanks Jane
What a yummy way to prepare potatoes.
yummychunklet recently posted…TwD: Baking Buttermilk Scones with Julia
Thank you!! It’s easy!
We just made Pommes Anna last week in class! I love recipes that have impressive looking results without a ton of effort. Yours look delicious!
Jordan recently posted…Gloom, Doom, and a Cookbook Giveaway!
Cool!! Thanks Jordan!
Oh yes Mary Frances, weight is something we all have to think about sometimes, specially when standing in front of a mirror at Nordstrom’s dressing room and wondering why is the spring collection cut too small? These potatoes look scrumptious!
Cheers,
J+C
Judit + Corina @WineDineDaily recently posted…New York Steak with Cherry Wine Sauce
I know what you mean….!
We also don’t eat starchy carbohydrates at night. I’m striving to weigh what I did in my twenties 😉
Tandy | Lavender and Lime recently posted…Grace And Gratitude
You rock, Tandy!!
These potatoes look delicious, Mary Frances, and you used just the right amount of butter and oil. Any more and they’d be too greasy. I like mine crisp. You’re right, too, in that they would make a great presentation when brought to the table.
ChgoJohn recently posted…Gettin’ Cheeky with Beef – And in a Slow Cooker, No Less
John, I am delighted to have your approval on the butter and oil factor – cause I just make it up – but I know you really know what you’re doing! Thank you!
These potatoes look perfect — crisp and really pretty! Nice job!
Amy (Savory Moments) recently posted…Spaghetti squash and bacon casserole