Eating From the Garden: Potatoes
These are fingerling potatoes and -- oh, my goodness -- they are sooooooo good! I am somewhat of a fanatic about potatoes (I mean, who doesn't like potatoes, right?), but these were something exceptional.
Last night I roasted a batch in a few glugs of olive oil and sprinkled them with salt and pepper and a few sprigs of fresh rosemary. That first bite went from the slightly crisp-taut skin and gave way to a wonderful, buttery-smooth -- "I can't believe how good this is" -- texture. Simple and uncomplicated -- just good potatoes. It took serious effort on my part to refrain from eating the whole bunch!
I reserved some of the uncooked ones, which I'd like to try next with fried sage. Our sage plants are going gangbusters in the garden right now, so this will be a great use for them.