It’s time for me, as the winter months loom, to come clean about my autumn romance. I wish this rekindled love affair was taking place in Venice, the evening echoes of the water slapping against the sides of the gondolas. Wings of the Dove. But the cool air blowing in the past few days is making Bucks County sparkle. So, my admission is that I’ve been living off of these beauties for the entire month of October. I don’t know why they show up at this time of year. Just a later potato that is fingerling or new potato in size?
Well. as soon as any organic ones appear, I grab them up – clutching them possessively. The hard part is finding them. All week I’ve been thinking of recipes I could make with them to show you. We used them in the Pizza Cooking Class and they were a hit with a onion cream and lemon zest sauce and Gruyere cheese on top; a white pizza if ever there was one.
In the end, however, I decided to just show you these golden spuds roasted all by their buttery selves. It couldn’t get any easier.
- 2 pounds German Butterball or Yukon Gold potatoes
- 2 tablespoons olive oil
- ½ teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
- Preheat oven to 400 degrees F.
- Cut small potatoes in half or larger potatoes in quarters. Place on a parchment-lined baking sheet. Sprinkle with salt and pepper. Stir to coat and face the cut sides down.
- Bake for 15 to 20 minutes, until the potatoes are golden and tender.
You can find some organic German Butterball at Profeta Farms in New Jersey. They had these red shallots, too.
PS This shorter post gives me room to show off my new blog design. I’ve been working on it this past week and I’m mighty proud of myself. Not bad for this senior citizen pecking away at the computer, huh? I’m not exactly writing code, but I do know my way around widgets and plugins.
Click around and take a tour – thanks!