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.
You can also coat them with oil and salt of seasoning salt (my favorite is lemon pepper) and roast them in a glass dish in the oven…gives them an outside crisp, inside tender texture. Our favorite way to cook them.
I bet they were delicious!
Great to hear that you were able to get a potato harvest after all.
I particularly like small potatoes and both buy fingerling seed potatoes and Yukon gold which I often harvest small.
I love to cut them into quarters and bake with herbs and olive oil drizzles over them. Yummy!
Yael
… and add some chopped fresh rosemary before you roast them!
Or cook them with fresh green beans. That way does sound yummy. Must try that next time.
Those potatoes look good. Something that delicious from the garden doesn't need much added.
Dave,
Sound pretty good. We coat them with olive oil, thyme and rosemary then bake them with other root veggies.
Great ideas! I've used rosemary in quite a few things before, I'm sure it would do great on these potatoes. My only problem is my rosemary didn't come back this year. I do have plenty of thyme though.
Lemon juice, garlic and olive oil! Baked in a glass dish and perfect with just about any meal. Very Greek, very tasty!