Friday, October 5, 2007

roasted potatoes

At the farm stand, Nick and Teresa are starting to put the gardens to bed. It is both a beautiful and melancholy sight to see the harvest of root vegetables laid out in the dirt: carrots, beets, fingerling potatoes. The corn has all been cut down, and Teresa has dried the red-kernal variety for hanging on front doors to encourage bounty in the house. We've collected baskets of fingerlings, especially our particular favorite, the rose Finn apple, named for it's slightly pink hue to the skin and buttery yellow flesh. But there are also the Russian Bananas that came somewhere from the Baltic, and they do just fine. In the next day or two, we will haul in more potatoes, beets, and carrots to cellar for the restaurant.

Roasted Fingerling Potatoes For Four

3 cups large diced fingerling pototoes
salt and pepper mix (50/50 ratio)
regular olive oil, or a blend of olive oil and vegetable oil, or extra virgin
extra virgin olive oil

Toss the diced potatoes in an ovenproof skillet or roasting pan. You can use plain olive oil, or a blend, or extra virgin, but use enough to coat the potatoes. Then season liberally with several big pinches of the salt and pepper mix. Roast in the oven at 375 degrees for 45 minutes to an hour, or until the potatoes are nicely golden brown with crispy edges. Plate and finish with a drizzle of extra virgin olive oil.

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