Potato Goop Is A Good Reason To Hurry Back Home

OK, because we're Weekend friends, I'm going to pass along my very, very favorite potato recipe.

You'll thank me (and/or curse me after you eat so many that you begin to resemble a big potato), but credit and blame really go to Margaret Fox, who included the recipe for Potato Goop in her cookbook, ``Cafe Beaujolais.'' She's owner/chef of the restaurant by the same name in Mendocino, Calif.

Fair warning: These oven-roasted nuggets, enriched with ample portions of butter, olive oil, garlic, shallots and parsley, are habit-forming. ``When one is left in the kitchen at the restaurant late at night after a long day, one could put away quite a lot of this,'' Fox says. ``It's been done.''

Speaking of restaurants, The Hunt Club restaurant's Courtyard Cafe at the Sorrento Hotel today begins serving Saturday and Sunday brunch from 10 a.m. to 2:30 p.m. Whenever weather permits, you can dine at umbrella tables near the palm trees and the courtyard fountain. Balloons, music, flowers and prizes will be features of today's opening of the outdoor brunch season. After you finish your meal, ask the valet to bring your car so you can drive straight home to prepare Potato Goop.

This side dish make a stellar accompaniment to just about any entree, including roast beef, steak, chicken, ham and fish. The slow cooking renders them crunchy and crusty.

POTATO GOOP

8-10 servings

3 pounds small red potatoes, unpeeled ;

1/2 cup unsalted butter ;

3/4 teaspoon salt ;

1/3 cup olive oil ;

3 cloves garlic, peeled ;

4 shallots, peeled ;

1/2 cup chopped parsley ;

1/8 teaspoon freshly ground black pepper ;

1. Early in the day parboil the potatoes, covered with water, in a large saucepan until just tender, about 10-15 minutes. Drain, then refrigerate. ;

2. Melt butter. Place salt, olive oil, garlic, shallots, parsley and pepper in the bowl of a food processor with steel blade in place and blend until thoroughly combined. Pour into a large bowl and stir in melted butter. ;

3. Cut the potatoes into quarters and add to bowl. With a large spoon or your hands, gently mix, covering potatoes with goop on all sides. ;

4. Transfer mixture to a 9-by-13-inch baking pan or broiler pan, spreading the potatoes out in a single layer. Bake in a preheated 350-degree oven for 2 hours, until crispy, stirring about every 30 minutes.

Weekend Eats appears the second and fourth Saturdays of each month.