Last summer I grew more potatoes than usual and harvested about 400 pounds of spuds. Part of the crop was for my chickens and part for me. I’ve been eating potatoes in soups, in bean dishes, boiled, roasted, and cooked like hash browns in thick round slices, shredded, or cubed. Mashed potatoes are now a part of the ingredients in wheat bread and corn bread, too.
Yesterday I roasted about 10 pounds of French Red Fingerling Potatoes. I set them in a deep roadster pan, added a little water to create steam, covered the pan and baked at 400º F until they were tender enough for a fork to pass through them (about an hour). Today they will be sliced into thick pieces, browned in a frying pan with a little oil then served with garlic, onions, little bit of habañero pepper sauce, and freshly ground black pepper. They’re so good that way!