Potatoes are delicious. There's so much you can do with them, too. I'm going to refrain from going all Bubba (from Forrest Gump) here, and let you imagine all of the delicious ways you can enjoy these unassuming little balls. I've tried growing my own, but only ever got some about the size of a quarter, and never enough to think about cranking up the oven or boiling a pot of water. I generally just buy mine at the grocery store, like most people. Sometimes I'll buy them from a farmer's market, but I've honestly never thought too much about buying local potatoes. I'm sure they taste better. All local produce tastes better, really. It's picked or harvested at peak ripeness and never travels more than a few hundred miles. Come to think of it, I haven't seen potatoes for sale any of the times I've gone to any farmer's markets this year. Here in South Carolina, they're in season May through September. Maybe I just wasn't looking hard enough.
I had a bag of Yukon Gold potatoes that were needing some attention. A couple had gone bad, so I transferred them to my reusable produce bag. My mom introduced me to the concept of these bags. I thought it was a great idea and bought a set for myself. They work wonderfully, especially for when I buy from the farmer's markets.
I had a bag of Yukon Gold potatoes that were needing some attention. A couple had gone bad, so I transferred them to my reusable produce bag. My mom introduced me to the concept of these bags. I thought it was a great idea and bought a set for myself. They work wonderfully, especially for when I buy from the farmer's markets.
I used about half the bag for this recipe. It's another one that is very simple. There wasn't much work and very few ingredients involved. The recipe called for 6 potatoes, but mine were a bit on the small side, so I used a few extra.
I tossed them in olive oil and sprinkled some salt on top. Then, they went into the oven for almost an hour. When I read the recipe, it sounded like smashed potatoes to me, which I'm sure you've heard of before, as well.
They definitely ended up looking like smashed potatoes. I added little pats of butter to each one, then more salt, and some pepper.
They were delicious and tasted a lot like baked potatoes. Cooking them this way gives them a texture across between baked and roasted potatoes. The skins were just a little crispy, and the insides were soft and pillowy. Just a few more steps and I would have had mashed potatoes. It's all good in my book.
Potatoes are delicious!
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