Yippee! The potato plants are browning and withering, which means they are ready to be harvested. Today, Andy shoveled up a handful of potatoes to be used within in the day as "new potatoes." What are new potatoes you might ask? Well, new potatoes are basically fresh, out-of-the-dirt potatoes. The skins are super delicate, so much so that one must wash them by gently rubbing them with only his/her fingers under cold water. Any hard pressure will take the skin right off. New potatoes have a creamy texture and are considered a delicacy to some.
These "new potatoes" could have been put in the sun/greenhouse for a few days to harden the skins up for longer storage (thereby creating your basic grocer-type potato). Or the tops of the plants could be cut down a week or so ahead of the harvest in order to toughen the skin up a bit. We decided that the first potato harvest of the year demanded fresh use! Plus, we thought eating them immediately would be a good personal test for our first potato harvest.
Most of our potatoes are still in the ground; we plan on using them throughout the month before making one final, large harvest.
Tonight, we paired Herbed New Potatoes with local Natural Casing Wieners (for the carnivores) and Tofurky Brats (for the vegetarians). A perfect picnic pairing!
Herbed New Potatoes
1 - 2 lbs. of new potatoes
2 Tbs. butter
a minimum of 1 clove of garlic, chopped
1/4 c. fresh parsley (mixed with other herbs if you have them ~ thyme, oregano, etc.)
2 ounces Parmesan or similar-style cheese, shredded
Using a heavy pan/pot or Dutch oven with accompanying cover(s), melt butter over low heat. Put in whole or quartered potatoes (depending on size). Dump garlic and herbs over the potatoes. Cover and cook for 25 minutes on low, shaking the pan periodically to avoid sticking. After 25 minutes, remove from heat and sprinkle shredded cheese over potatoes. Cover and let stand for five minutes. Serve hot! Makes four servings.
herbed new potatoes
Serving Size: 1 serving
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