Mustard Potatoes Straight from the Garden

(H) "Is that you squealing out there?"

(Me) "OH, MY GOD YES! LOOK AT MY POTATOES!"

*glee*

If you haven't already heard, I have not had much luck the last several years growing potatoes. I tried in stacked tires, a trash can, and a raised bed. Nothing really produced much yield and I was super disappointed.

This year, I bought small white potatoes to try. I think they are THESE but I'm not quite sure, and typical to Lindsey fashion, I didn't write it down. I did plant them in trenches which got filled in as the season progressed (and is still progressing) and then covered them in hay to cut down on weeds. I didn't think it would work considering my track record.

But never you no mind, because I plunged my hands into the loose soil surrounding one of the huge potato plants and found this:

And then a bit of digging later and found THIS:

Holy Cow. From 2 plants!

Hey, there, you good looking bastard. Get in my belly.

I'm going to couple those rad taters with some onions pulled last week:

To make Ina Garten's oven roasted mustard potatoes:

1/2 pounds small red potatoes
2 yellow onions
3 tablespoons olive oil
2 tablespoons whole-grain mustard
kosher salt
1 teaspoon coarse ground black pepper
1/4 cup fresh parsley, chopped

Mix everything except the parsley together and put on a baking sheet lined with parchment paper drizzled with olive oil. Bake at 425 until done - usually for 50 minutes or so.

Toss in the parsley prior to eating. I will be using parsley grown conveniently outside my back door on my porch in a big pot.

Tips - cut potatoes and onions the same size. And for faster baking time, cut everything smaller. I like to soak my potatoes in salt water for 20 minutes beforehand to draw out the starch and then pat them dry before I mix with the other ingredients. 

Homegrown and deeelicious.

More squealing will definitely be on the menu.

** This post is part of the Wednesday Fresh Foods Blog Hop sponsored by Kristy Lynn of Gastronomical Sovereignty and Sam at Cooking my way through my CSA.**