Jewish Nachos

Friday 26 July

There were still some Yukon gold potatoes in the bin from before we'd gone to Israel, as well as some lox from the freezer and some drained yogurt.  So we figured we'd make one of our favorite meals, potato galettes elegantly topped with lox.

Unfortunately, something went wrong with this previously reliable recipe.  We prepped the galettes for the microwave as usual. 

We microwaved as usual.  But then when we tried to fry the galettes, they simply fell apart into their component potato chips.  Was it because they were too old, or that Yukon golds aren't starchy as the russet potatoes in the recipe? 

But as Holt says, if a recipe doesn't work as planned, just rename it.  The component chips were crackly and crisp, the lox still salty, the yogurt creamy and adorned with capers.  So now they're Jewish nachos.