Potato Salad

20230825, #breakfastdiary 827, 23°C/mostly cloudy Boiled potatoes go dry and mealy after even half a day. Actually, 'dry and mealy' doesn't quite capture it - there should be a word for that specific letdown of a potato that's lost its flavor a while after being boiled. Like, the kind of word you'd mutter to yourself, half-joking, after pulling a potato out of the fridge - one you boiled, ate a piece or two of, and saved - and taking a bite. Something like, 'ugh, gone properly stale-potato on me.' Anyway, so today's project is the so-called flavor-revival of this gone-stale potato. First, cut the potato into wedges, then blanch it in a pan with olive oil. Sauté. Roast. And season generously with salt, pepper, herbs, and above all, fresh rosemary, for the aroma. (sniff sniff) Ah, and don't forget the green olives - they're like the little star-shaped candies tucked inside a pack of gunbbang (Korean hardtack biscuits).

2 potatoes, 1/2 cup green olives, 1T olive oil, 2t salt, 1t pepper, 1t mixed herbs, leaves from 1-2 sprigs of rosemary, a little parmesan cheese

1. Cut the potatoes into wedges, skin on. 2. Heat olive oil in a pan and roast the potatoes from step 1. Season with salt, pepper, mixed herbs, and rosemary leaves for flavor and aroma. 3. Plate the potatoes from step 2, add the green olives, and grate parmesan cheese over the top.