Monday, May 16, 2011

The First Potato Crop

In mid-May of 2010, we planted 3.5 lbs of seed potatoes from the  Potato Garden. Seven varieties. We harvested about 30 lbs of delicious, heirloom potatoes, despite planting late and harvesting too soon. This year, we planted 20 lbs of four varieties of potatoes at the end of April. Do the math.

We have found the best way to oven-roast potatoes to get the crispiest outside and creamiest inside is:

  1. Preheat the oven to 400 °F.
  2. Cut potatoes into 1" pieces, as uniformly as possible.
  3. Place some olive oil in a glass baking dish large enough to hold all the potatoes in a single layer (this is important).
  4. Toss the potatoes with the oil to uniformly coat them.
  5. Turn the potatoes cut side down.
  6. Cover the baking dish with Al foil.
  7. Roast for 15 min.
  8. Remove the Al foil and roast for an additional 15 min.
  9. Gently turn the potatoes cut side up and roast for another 15 min.
  10. Remove from the oven and season with NaCl and pepper, and a little chopped rosemary, if you wish.

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