Roasted Fingerling Potatoes

Roasted Fingerling Potatoes
Roasted French Red Fingerling Potatoes


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!

2 thoughts on “Roasted Fingerling Potatoes

  1. I LOVE potatoes. Eat them almost every day, usually sliced and roasted in a 380 degree oven. As a refugee child in Europe during WW2, potatoes kept us alive. I’m never tired of them. Have you read Carol Deppe’s posts about the year where she lived almost entirely on potatoes? I stumbled upon your blog by reading Daphne Cybele’s “Bean and Bantam”, where you commented. Looks so interesting–I will come back.

    Liked by 1 person

    1. Hi, I love potatoes, too, all kinds. Its hard to grow grain here because of field mice but potatoes are safe underground. They go into bread, soups, bean burgers, and as side dishes whether boiled, baked, roasted or as hashed browns. I feed cooked potatoes to my chickens and sometimes to my sheep.

      Had not heard of Carol Deppe’s year on potatoes but I will look that up.

      Thanks for stopping by and for the nice compliment, too!


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