Being recently in possession of some turnips, I was happy to find a recipe for same from Friuli, a beautiful, not enough visited wine-growing region of north-east Italy near Slovenia. Friuli was under the Austro-Hungarian Empire, which accounts for its high sense of order, great pastries, and the Mittel European quality of this recipe. With turnips it was wonderful; with potatoes “la morte sua” (lit. “its death” but in a good way).
Friuli Potatoes
3-4 mid-sized potatoes
4 T butter
2 T poppy seeds
salt & pepper
1 T paprika
1/4 C red wine vinegar
parsley
Peel the potatoes and cut into chunks. Melt butter until it begins to brown. Toss in potatoes, stir to cover, add salt, pepper, poppy seeds and cook until just beginning to brown, stirring frequently. Maybe 8 minutes. Add paprika and stir. Add vinegar, cover tightly and cook until tender but not mushy, stirring gently occasionally. You don’t want the potatoes to lose their shape (remember, the Austro-Hungarian order). When a fork pierces easily, remove from heat, add parsley and serve,
Pamela Schoenewaldt, historical novels of immigration and the search for self in new worlds: WHEN WE WERE STRANGERS, SWIMMING IN THE MOON, and UNDER THE SAME BLUE SKY (all HarperCollins).
pamelaschoenewaldt.com 
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