Roasting three colors of potato wedges makes for a tasty side dish.
Mornings have been bone-chilling frigid. The distant mountain peaks are snow capped, almost mystical against the deep-sea sky. The mesa behind us is still frosted white on the shadow side. Coyote tracks zigzag through the junipers. Yesterday, I watched a jackrabbit sprint across the western slope below our casita, his desert brown camouflage useless against the snow. I shivered and hustled to the kitchen to slice up potatoes.
Trader Joe's in Santa Fe had some of those trendy heirloom tri-colored potatoes this week, the sweetest little gems in purple-blue, red and gold. So, of course, Darling, we had to snag a bag to bring back home. We were both craving comfort food.