My first two potaotoes! I'm such a proud parent!
I am notoriously bad at keeping anything alive besides myself and my dog Maxx. Seriously. I had a fake ficus years ago and I came home one day to find a dropped leaf on the carpet. But last year I managed to successfully grow 2 tomato plants, so I was feeling a little cocky and decided to try potatoes along with tomatoes this year. I was cleaning out my pantry and found a bunch of neglected red potatoes, covered in "eyes". So into the ground they went and two months later, I dug up my first two beauties.
As a kid I used to eat fruit and veggies from my grandparents' backyard. Still to this day I can't find an orange in any store that is as perfectly sweet and juicy as the oranges off my grandpere's tree. You know that the produce you buy from local farms are just better tasting than anything you could ever buy in a store. As it turns out they are generally more nutritious, too. But the produce you get from right outside your back door is even better than those at the farmers' market. I think it's the added flavor of pride!
I decided to prepare the potatoes as simply as possible. I heated some olive oil in a cast iron skillet and added a large clove of garlic, sliced in half. Over medium heat the garlic will infuse the oil with is wonderful flavor. I cut the potatoes into bite-sized pieces and popped them in the hot oil. After about 8-10 minutes the potatoes were cooked through and crispy on the outside. A little pinch of salt and pepper, and call it a day. I wanted to taste the potato, not muddle it with a bunch of other flavors. And they were delicious! The flavor was not overwhelmingly different from the ones I normally buy, but there was a noticeable richer flavor to them. Again, maybe it was the pride.
I decided to continue with my "simple prep" concept and scramble some eggs to go with my potatoes. In the same cast iron skillet, I added a little pat of butter (don't be afraid of butter, just respect it) and tossed in some grape tomatoes that I halved. I love pan roasting tomatoes this time of year; they are so sweet and juicy, and after a few minutes in a hot skillet, their skin starts to burst and they soften to perfection. I whisked 2 eggs with a dash of milk, salt & pepper and poured it into the hot pan. Turn the heat to low and add a little sprinkling of sharp cheddar and in a couple minutes your fluffy eggs are ready. I topped the potatoes with the eggs. sprinkled some chopped chives and cut myself a crusty pieces of French bread.... this is a good way to start the day. It's simple. It's easy. It healthy. And best of all, it is super delish because it is all fresh and seasonal....
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As a kid I used to eat fruit and veggies from my grandparents' backyard. Still to this day I can't find an orange in any store that is as perfectly sweet and juicy as the oranges off my grandpere's tree. You know that the produce you buy from local farms are just better tasting than anything you could ever buy in a store. As it turns out they are generally more nutritious, too. But the produce you get from right outside your back door is even better than those at the farmers' market. I think it's the added flavor of pride!
I decided to prepare the potatoes as simply as possible. I heated some olive oil in a cast iron skillet and added a large clove of garlic, sliced in half. Over medium heat the garlic will infuse the oil with is wonderful flavor. I cut the potatoes into bite-sized pieces and popped them in the hot oil. After about 8-10 minutes the potatoes were cooked through and crispy on the outside. A little pinch of salt and pepper, and call it a day. I wanted to taste the potato, not muddle it with a bunch of other flavors. And they were delicious! The flavor was not overwhelmingly different from the ones I normally buy, but there was a noticeable richer flavor to them. Again, maybe it was the pride.
I decided to continue with my "simple prep" concept and scramble some eggs to go with my potatoes. In the same cast iron skillet, I added a little pat of butter (don't be afraid of butter, just respect it) and tossed in some grape tomatoes that I halved. I love pan roasting tomatoes this time of year; they are so sweet and juicy, and after a few minutes in a hot skillet, their skin starts to burst and they soften to perfection. I whisked 2 eggs with a dash of milk, salt & pepper and poured it into the hot pan. Turn the heat to low and add a little sprinkling of sharp cheddar and in a couple minutes your fluffy eggs are ready. I topped the potatoes with the eggs. sprinkled some chopped chives and cut myself a crusty pieces of French bread.... this is a good way to start the day. It's simple. It's easy. It healthy. And best of all, it is super delish because it is all fresh and seasonal....
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