Benefits: Surprisingly high in vitamins and minerals, especially when unpeeled, the potato is a nutritious, energy packed food.
Storage Tips: Store potatoes in a cool, dark, well ventilated place. Do not store in the refrigerator or any place below 40 degrees. Keep away from light to avoid sprouting.
Cooking and Preparation: Mashed, smashed, boiled, baked and fried, anyway, they are delicious and satisfying. I love to make oven fries tossed with a little vegetable oil, sesame seeds, fresh minced garlic, salt and black pepper.
Grilled Herb Potatoes Courtesy of Gourmet....we had these the other night and they were delicious. Potatoes are always the most surprisingly delicious vegetable of the farm season for me. Freshness really makes a difference. Time: 20 minutes Serves: 4
2lb of First Light Farm potatoes 1/4 cup chopped mixed herbs such as parsley, chives, rosemary, and oregano 2 cloves of garlic, smashed 1/3 cup extra virgin olive oil 1 lemon wedge plus additional for serving Prepare grill for medium-high heat
Cut potatoes into 1/2 inch thick slices and cook in a large pot of well-salted boiling water 10 minutes
Meanwhile, stir together herbs, garlic, oil, 1/2 tsp salt, and 1/4 tsp pepper in a large shallow dish
Drain potatoes well and transfer to herb oil, tossing gently to coat.
Transfer potatoes to grill, letting excess oil drip into dish(reserve oil in dish). Grill potatoes, covered, turning once or twice until tender about 5 minutes total. Return potatoes to dish and toss again with herb oil. Squeeze lemon wedge over potatoes. Season with salt and serve with additional lemon wedges.