It is Fall, and potato harvest time. We grow red potatoes and store them in the root cellar. As we harvest the potatoes we set aside the small or baby potatoes. These are often disregarded by the commercial growers. We love them. My wife, Judy, waits with salt shaker in hand, washes these small juicy potatoes and eats them raw. Most of these potatoes are from 3/4 to 2 inches across.
Roasted Baby Potatoes
Ingredients
2 to 3 pounds of baby potatoes
1/2 cup of olive oil
1. First, clean the potatoes and dice them into approximately one inch pieces.
2. Second, place potatoes, olive oil, and 1 tablespoon of Al's Quick Fix Spice Mixture in a bowl and mix well.
3. Third, spread the potatoes on a cookie sheet.
Preheat the oven to 450 degrees F.
Roast for 30 minutes until lightly browned.
What is Al's Quick Fix Spice Mixture?
This is a multipurpose mixture to save time. I first started using it when time was short and I has to serve mashed potatos or mashed squash.
The ingredients.
1 tablespoon salt
1 tablespoon pepper
1 tablespoon of Mrs. Dash Tomato,Basil and garlic blend
1/2 teaspoon ginger powder
1 teaspoon Paprika
1 teaspoon curry powder
1 tablespoon of dried parsley
Typically, I use 4 times the amount for each item listed above and place in a quart canning jar, so there is plenty of room to mix and shake the ingredients well.
If making mashed potatoes or mashed Queensland Blue Squash, I add 1 tablespoon of Spice Mixture for each quart of mashed potatoes.
Grilling Potatoes
If grilling the larger potatoes, mix the Spice Mixture with olive oil and rub the potatoes in the mix. For grilling the diced baby potatoes, prepare as above for baking and then wrap with aluminium foil and place on the grill
Leftover Roasted Baby Potatoes
Grandpa Had It Easy.
Growing up in Outback Queensland I had pleasant memories of the home grown potatoes being available all year without any great storage facilities such as a root cellar. In Northern Utah we get one growing season. In Springsure Queensland we were very close to the Tropic of Capricorn and Grandpa could grow several crops at different times to ensure a continuous supply for most of the year. In truth it was not that easy because the warmer climate did generate more pests and diseases. Grandpa did move the potatoes around to ensure the pests and diseases could not move easily from one years's potatoes to the next. Baked potatoes, with the Sunday roast meat, often chicken prepared by Grandma were a constant and I counted on them every Sunday of the year.
No comments:
Post a Comment