In addition to all the wonderful greens, fresh onions and fragrant herbs that have been showing up in my CSA box recently, the last few weeks have been bringing with them bags of new potatoes, so recently dug that the dirt still clings to them. I tend to think of potatoes as a fall and winter type of vegetable, but I'm learning that that is because the store well, they still ripen in the summer and early fall like much of the rest of the produce.
I've been treating these potatoes simply, just cutting them into chunks, tossing them with a little olive oil, salt, pepper and some fresh rosemary and roasting them at high heat until they are tender. They are absolutely wonderful straight out of the oven, and if you have leftovers (I rarely do when I roast potatoes like this), they are also delicious cold the next day, reheated and scrambled with eggs or cut smaller and added to salad like a tender crouton.
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Reader Comments (Page 1 of 1)
7-08-2008 @ 12:19AM
TC said...
"Tender Crouton" is the name of my new band.
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7-08-2008 @ 8:14AM
Stephen said...
left overs and roast potatoes and oxy moron!
New spuds with butter and sliced sage, basil, mint.... heck any herb served in a bowl is heaven, whack in a dollop of cottage cheese, grated cheddar, mustard... hrmmmm actually, new potatoes go with anything with its soft velvet texture and bitter sweet roasted skin the flavor combos are unlimited.... I have to say my fave fast food is some boiled new spuds, bratwurst, hot mustard and sauerkraut... very very simple flavors, but so so so so satisfying!
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7-08-2008 @ 8:18AM
Stephen said...
I would also like to add Marisa that your articles are always a pleasure to read. Your subjects and style are always fresh and interesting and never stifled by ego. Always a refreshing nutritious read.
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7-08-2008 @ 12:02PM
Marisa McClellan said...
Stephen, it's so nice to hear that you've been enjoying the things I've been writing. I do my best to keep it interesting!
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