I wandered out to my fall garden yesterday to check what needed cleaning out and spotted my potato patch. What a sorry sight it was. It is overgrown with weeds; the potato vines are shriveled, brown, and dead. It would be easy to miss if one didn’t know that under that mess was a bunch of delicious red and gold fingerling potatoes waiting to be dug up and enjoyed.
Harvesting Potatoes: Farmer Fred and I have agreed to disagree about when most vegetables, including potatoes, should be harvested. I love the small, young, tender vegetables. I pick them when they are still small. Somehow they taste better. Fred is convinced that quantity is of utmost importance. He harvests the vegetables when fully mature.
Throughout the summer, we have an ongoing discussion regarding the proper harvest time. In the early summer, I love to harvest some young baby carrots, onions, and new potatoes to roast for dinner, much to Fred’s dismay. He does admit they are tasty. We plant extra and come fall; we still have plenty of potatoes to dig and store for the winter.
- If you don’t have a garden, don’t have a green thumb, don’t grow potatoes, this recipe is still for you. Add 3 lbs of organic red and gold fingerling potatoes (or any potatoes except russet) to your shopping list. Follow the recipe and enjoy oven-roasted potatoes tonight for dinner.
Here is how to make them.These oven-roasted potatoes are quick and straightforward to make. Clean the potatoes; add minced fresh rosemary, sage, and parsley. I add a tbsp of umami powder (shitake mushroom) for extra flavor and depth. Make a paste of garlic, olive oil, butter, and onion in the blender. Cover the herb coated potatoes with the garlic paste. Don’t forget to salt and pepper to taste. Roast in a shallow baking dish for 45 -60 minutes. Bake the potatoes until browned on the outside and soft on the inside.
This side dish is good enough to stand alone. It’s especially tasty when served with sour cream. Roast up some butternut squash as well. After-all the oven is hot, and they are a perfect pair. Both are also great with my pork or beef short ribs for a memorable meal.
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- Shallow baking dish
- 2 tbsp olive oil
- 1 tbsp butter melted
- 1/4 medium onion
- 6 garlic cloves
- 2 tbsp fresh parsley minced*
- 1 tbsp fresh rosemary minced*
- 2 tsp fresh sage minced*
- salt and pepper to taste
- 3 lbs potatoes red and gold fingerling, leave whole or cut in half lengthwise.
- 1 tbsp umami powder* (shitake mushroom powder) optional
- To adjust the portions, click on the number of serving, and a slider will pop up. Adjusting the slider up or down will automatically calculate the amount needed for ent
- Add olive oil, melted butter, garlic, and onion to a blender*** and blend until smooth
- Add the minced fresh herbs to the potatoes and toss to coat.
- Add the olive oil, garlic, and onion mixture to the potatoes and stir to coat.
- Roast in a shallow baking dish at 425 degrees for 60 - 75 minutes or until potatoes are soft on the inside and crispy on the outside.