Oh, potatoes

I wrote a much longer, more eloquent post about these potatoes earlier today. WordPress proceeded to stall out while uploading a picture and send my hard work into a void of digital nothingness. grrrrr

This time around, I’m keeping it simple.

I’ve been getting bags of delicious new potatoes in my CSA box all summer long. While they aren’t up there among my favorite foods, I don’t dislike potatoes. Until last weeks batch, I don’t think I ever really appreciated them.

This simple recipe for roasting an assortment of tiny “Potatoes Détente” came from chef Jonathan Miller, who contributes recipes to Mariquita Farm‘s weekly newsletters. The medley of French Fingerling, Russian Banana, German Butterball, and Red Norland potatoes roasted up beautifully with a few springs of rosemary (also from my box), some olive oil, salt, and pepper. When I pulled them out of the oven their skins were perfectly crinkled, holding flavor I never imagined in a potato. The crunchy bits of rosemary only made things better. Every bite really did melt in my mouth! I could go on and on and on…but I won’t.

These were the smallest potatoes I’ve ever seen. Described as “sort-outs” in the farm newsletter, I don’t know where you would ever get potatoes like this except directly from a farm. Now that I think about it, part of what made me love these so much is the potato skin to pulp(?) ratio: skins are my favorite part of any potato and with tons of tiny spuds you get more crackly, crispy skin!

Roasted potatoes, tempeh (also roasted), and a salad.

Potatoes Détente (or any tiny, roasted potatoes)

Ingredients

  • About 2 lbs tiny potatoes, washed and dried
  • olive oil
  • 1-2 rosemary sprigs, if you have it
  • salt and pepper (optional)

Instructions

  1. Preheat the oven to 350 degrees F.
  2. Spread potatoes and rosemary on a rimmed baking sheet or roasting pan (you can put slightly larger potatoes on their own pan. I just cut the handful of larger ones in half). Be sure they are not crowded.
  3. Sprinkled olive oil over the potatoes and stir them around until they are evenly coated.
  4. Add salt and pepper if desired.
  5. Place potatoes in the oven and roast until they are just cooked though. This will take about 30 minutes but start checking them at 20 to 25 minutes. Mine were perfect at 25.

Notes

From Jonathan Miller via The Ladybug Postcard Vol. 81

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http://blog.muffinegg.com/2012/07/20/oh-potatoes/

2 Comments

Filed under CSA, other goodies

2 Responses to Oh, potatoes

  1. Ellen

    Pretty pictures. What are those other things on the plate?

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