My love affair with the potato continues. It’s been a good relationship. One that has proven versatile and abundant over the years. Growing up on a farm, we planted, dug, and ate a lot of potatoes from the root cellar and I can vividly remember my mother announcing at meal times when a meal was all ‘home grown.’ Namely: the vegetables from the garden and the meat from the cows or deer. She got such great pleasure from it and now I understand why. Nothing tastes as good as growing it, preparing it, and shoveling it into your mouth.
Since I live in suburbia and rent, the CSA share has been bountiful. PIC and I have fun figuring out what to make, how to make it, and generally enjoy the process. We have vegetables planted out at his research farm, but no tubers. Irrigation systems and tubers don’t play well together.
Roasted potatoes. I’m sure there’s a gillion and one recipes, so please, make them your way, but this will get you started.
Serves 2-4 people
- 4 medium sized potatoes
- 2 t. chopped garlic
- 3 t. fresh chopped rosemary (dried is fine too)
- olive oil
- Chop potatoes into cubes (wash if dirty)
- Put potatoes in baking dish of appropriate size. If you want extra crisp potatoes, spread on a baking sheet.
- Add garlic, rosemary, salt, pepper, and olive oil.
- Add enough olive oil to coat. Eye ball it.
- Toss with hands or a spoon to coat.
- For extra kick, toss in some cayenne pepper if you like.
- Or not.
- Bake for 20-30 minutes at 350 degrees F. Turn them once during cooking if you remember, if not, that’s ok too.
- They’re ready when they’re fork tender.
**If you want extra crispy potatoes, lay out on a baking sheet and crank the heat up to 400**
**these are also excellent with a sprinkle of parmesan cheese on them right before serving**