I had a very productive weekend! It’s been a while since I spent so much time outdoors and despite the heat, the sun, the sweat, and big case of farmer’s tan a bunch of chores were accomplished. One surprise though was my potatoes. The potato bed was overrun with Bermuda grass as I mentioned the other day but even before that my potatoes had seemingly succumbed to a blight. A month ago I had given my potatoes up for lost. Lost they were, until I pulled Bermuda rhizome after rhizome out of the bed and amazingly potatoes began popping up! It wasn’t a great harvest by any means but it did brighten my spirits a bit.
The potatoes were small things mostly, definitely not fit for baking in most cases, so I had to come up with a way to use them. Often people boil potatoes this small and serve them with butter but I had another idea. It was inspired by a friend who cooked some small garden potatoes a few weeks ago for us. It was so simple and delicious that I had to take my small potato opportunity to try it myself.
I took the potatoes and tossed them in a bowl then coated them lightly with oil. Then I sprinkled them with pepper and sea salt. Any potatoes that were a little larger than bite size were cut in half. Finally I sauteed them until tender in an iron skillet.