With our lineup of farmer market vegetables, we often get the question: What is it? Well, it’s just one of the best heirloom potatoes ever is the way we answer. Then, how to describe it? Well in some ways it’s kind of like me; old-fashioned, very productive and has a teardrop shape.
As you can see below, it stores extremely well! Here are a couple of dishes that we came up with to illustrate all of this goodness. These dishes were prepared this week using the potatoes out of our winter storage. Did we mention that it has a rich buttery flavor and fine texture? Can you ask for anything more?
Garlic Roasted Potatoes
3 pounds fingerling potatoes, well washed and scrubbed
20 garlic cloves, peeled
1/4 cup olive oil
3 tablespoons roughly chopped parsley leaves
Add sea salt to taste
- Preheat the oven to 450 degrees F.
- Add the potatoes to a large sheet tray and toss them with the garlic, olive oil, parsley and salt to taste.
- Roast for 35 minutes until golden and crisp, stirring once halfway through cooking process.
- Transfer to a serving bowl and serve.
Pommes De Terre, Barigoule (French-style French Fries)
10 fingerling potatoes, well washed and scrubbed
1 teacupful olive oil
Add sea salt and vinegar to taste
- Place potatoes in saucepan, cover with water and boil until tender, about 10 minutes.
- Drain, taking care not to break the skins.
- Put olive oil into a deep, heavy frying pan and heat.
- Put in potatoes, tossing them until browned lightly.
- Place on dish and sprinkle with salt and vinegar.
- Best if, served piping hot.
And to finish, here’s a story about this little potato. Once while at the farmer’s market, I proudly stated that these lovely fingerling potatoes are called “Swedish Peanuts” because of their nutty taste and teardrop shape. The customer replied with some apprehension that his wife was allergic to peanuts. I quickly added that they are also called “Almond Potatoes” hoping that his wife wasn’t allergic to almonds, too.