Skillet-Roasted Wild Tubers with Herbs

Groundnuts or arrowhead tubers treated exactly like fingerling potatoes — parboiled, then crisped cut-side down in butter with rosemary and garlic. Fried eggs on top turn it into a rustic supper.

45 min EasyVegetarianGluten-free

Ingredients

serves 4

From the garden

1½ lb groundnuts or arrowhead tubers, scrubbed well, halved if larger than a walnut
3 sprigs fresh rosemary or thyme
3 cloves garlic, smashed, skins on

From the pantry

3 tbsp butter
2 tbsp olive oil
1 lemon (optional) — cut into wedges
4 eggs, fried, to make it a meals (optional)
salt — to taste
black pepper

Steps

tap a step to dim it as you go

Scrub the tubers thoroughly and trim any stringy runners or blemished spots. Halve anything bigger than a walnut so every piece has a flat face to crisp.
Cover with cold, well-salted water, bring to a boil, and simmer 8–10 minutes until a knife slides in with just a little resistance — parboiled, not falling apart. Drain and let them steam dry 5 minutes; dry surfaces are what brown.
Heat the olive oil and butter in a large cast-iron or heavy skillet over medium-high until the butter's foam subsides. Lay the tubers cut-side down in one layer and leave them alone 5–6 minutes until deeply golden underneath.
Add the smashed garlic and herb sprigs, toss, and cook 5–6 minutes more, turning occasionally and spooning the fragrant fat over the tubers, until crisp outside and creamy inside.
Season generously with salt and pepper and serve hot with lemon wedges — and, to make it dinner, a fried egg per person on top so the yolk sauces the pan.