(H) "Is that you squealing out there?"
(Me) "OH, MY GOD YES! LOOK AT MY POTATOES!"
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
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.**