September in the Rockies
At summer’s end I usually find myself thinking of traveling to someplace cool, cool as in weather not as in hip (is that still current slang?).
Many Septembers ago I decided it was time to get away from the stifling heat. I called my mom, my favorite traveling partner. ( I could say “I’m thinking of going to…” and she would be packing.) And off we went to Durango, Colorado (the Rockies).
Why Durango? Because I am a devoted fan of Louis L’Amour. He wrote of it often and I needed to experience it.
First off, I loved Durango and nearby Silverton. It was everything Louis described, and the Rocky Mountains were absolutely breathtaking, the Rockies are exciting and peaceful, all at the same time.
Unfortunately, the altitude was not my friend and I found myself limited to only certain areas in the Rockies. It helps to be able to breathe when sightseeing! Even so, it all came together to make me want to stay. I loved it!
In every place I traveled, I went to the nearest real estate office to check the listings. Durango was no different. I even found a fabulous old house that I really wanted to buy but, unfortunately, that was not to be.
Disappointing, but probably for the best. We both wanted to settle there; mom didn’t read Louis but, like me, she was in love with that beautiful country. We hated leaving!
While there in the Rockies I found good restaurants and delicious food. One place had the most amazing potatoes. I’ve been tinkering with the recipe ever since. Try this and see what you think.
Skillet Potatoes: Peel 2 lbs. Yukon Gold potatoes. Cut off ends so they lay flat, then cut into 1-1/2” thick rounds. Melt 2 tbs. butter and 4 tbs. fat in a cast iron skillet (I use duck fat) with 4 sprigs fresh thyme and 2 peeled garlic cloves, smashed.
Roll flat ends of potatoes in light coating of cornstarch. Brown potatoes on both sides about 2-3 minutes per side. Add 1 cup chicken stock and 2 tbs. butter and bring to simmer. Cover partially and baste occasionally.
Cook until tender about 30-45 minutes. Check often. Baste again. Remove thyme and garlic. Garnish with pan drippings and a sprinkle of flaky salt.
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