Might as Well: Roasted Potato Nubs

I typically make potato pancakes with big, fat russets. They are good for texture and, frankly, easier to grate.

But this year, i made latkes with little gold potatoes I had leftover. My plan was to push them through my food processor, skipping the manual struggle of grating altogether. But the attachment that secures my grater disc to the processor base got ground up in my vitamix last year. I forgot about this mishap, until it was ‘go’ time.

So with my box grater, I worked my way through the 2-inch potatoes, taking them down to the safest, smallest nubs. These pieces, scraggly and misshapen, piled up and began to count for something themselves. They were the size of wedges I’d otherwise intentionally cut to roast, plus they had crinkled surfaces that would crisp well, so I doused them with olive oil, cranked up the oven (425F), and put them in. Might as well: I was there making the latkes anyway.