Do you ever have potatoes that are sitting around for so long that the eyes start sprouting? That’s what happened with my small batch of fingerling potatoes.

As part of learning how to grow various types of vegetables in our veggie patch, I did an experiment with some of these potatoes that had sprouted in my onion and potato basket.   I decided to cut out the sprouted eyes (all 50 of them!) from around 10 little potatoes and planted them in one of the raised beds in our veggie patch.

Guess what? Within 2 weeks I saw 50 little sprouts! Anjali would periodically check on these sprouts and dig around in the soil to see if any potatoes were developing and she would find tiny little potatoes buried in the soil at the ends of these sprouts. Then after two months we actually got potatoes – tons of them!!

Anjali harvested a bunch of these potatoes, some of which were longer than her hand!

Anjali and I were so excited! We decided to cook these potatoes in such a way that we could enjoy the freshly picked flavor. The recipe we chose to cook our homegrown potatoes is a variation of a recipe we found on Williams Sonoma’s web site.  These potatoes taste great as a side with an omelet, with quiche, or even just to snack on.

Rosemary Roasted Potatoes:

Ingredients:

• Potatoes
• Rosemary sprigs
• Sage leaves
• Butter & olive oil
• Salt and pepper

Directions:

• Wash and drain the potatoes
• Place the potatoes in a steamer or boil them in hot water until tender, a knife inserted in the potatoes should come out smoothly.
• Once soft and tender, drain the water in a colander.

strain the potatoes

saute the potatoes in butter

• On a cookie sheet or baking sheet drizzle olive oil and coat with your hands
• Place 4 – 6 sprigs of Rosemary and Sage on the pan
• Melt butter in a stovetop pan and place the potatoes in the pan. Coat the potatoes with melted butter and toss around until all the potatoes are coated.
• Spread the potatoes on top of the Rosemary in the baking pan
• Sprinkle the potatoes with salt and pepper
• Bake at 450 for 30 – 45 min until the potatoes are crisp and browned.  You can stir them around every 15 minutes while in the oven.
• Serve warm

If you want to try other variations of roasted potatoes check out Williams Sonoma’s web site.  Roasted Potatoes