Veggie Highlight: Potatoes
Everyone’s favorite starch is featured in these week’s veggie highlight. The potato has over a thousand different types of potato, all equally delicious. We will focus on the Adirondack Blue potato as it is new to the pickup this week and also our Farm and Kitchen manager, Kyle’s favorite variety of spud.The Adirondack Blue potato has blue flesh and skin that holds a slight purple tint. This variety is good for baking, boiling, and mashing, but might turn grey after being boiled like most blue varieties. It is best to bake, boil or roast them whole as it keeps the brightest color. Our chef Joel recommends roasting them for the best results. The Adirondack Blue taste very similar to the yukon gold (standard baking potato). You can use this similarly as to whatever your favorite thing to do with baked potatoes is.
Roasted Blue Potato Wedges with Fresh Herbs (4 side servings)
Ingredients
- 1 lb. blue potatoes
- 1 tablespoon fresh green herbs, minced (recommended rosemary, thyme, oregano)
- 1 clove garlic, minced
- ¼ cup olive oil
- Kosher salt
- Freshly cracked black pepper
Instructions
- Preheat the oven to 350 degrees. Line a sheet pan with parchment paper
- Clean off potatoes with cold water
- Put the potatoes into a large bowl, toss with chopped herbs and olive oil
- Add the garlic, salt and pepper
- Toss to coat well
- Spread out onto the prepared pan
- Roast for about an hour, stirring them once about halfway through. They’re done when they’re crisp and brown on the edges
Alternative Recipe:
Cold Sesame Noodles with Broccoli and Kale
