Potatoes are available throughout the year, although the type varies according to the season. At this time of year, early (or new) potatoes are available and much sought after by many for their thin red or light brown skin, sweet flavor and moist texture.
In fall, the winter potatoes are harvested and are found in the store throughout fall and winter. These potatoes have brown skin and a mealy texture which makes them ideal for baking, salads and all-purpose cooking.
"New potatoes" are more perishable than their all-purpose older cousins. This poses no problem, as the fresh potatoes are usually devoured in a short period of time.
There are many ways to prepare new potatoes ...
Cook new potatoes in boiling salted water until tender and serve with plenty of butter. Nothing more is needed. So easy and delicious.
Set a steamer basket over boiling water. Add 1-lb. small new potatoes, quartered or halved. Cover and steam for 10-12 min., or just until tender. While the potatoes are steaming, stir together 3 T. softened butter, 2 T. chopped fresh parsley and 2 tsp. chopped fresh dill (opt.) in a warmed serving bowl. Add the spuds to the mixture and toss well. Season with salt and pepper. Serve immediately.
Thinly slice potatoes and toss with olive oil, salt, pepper, rosemary, thyme and whole, unpeeled garlic cloves. Spread on a rimmed baking sheet and roast in a 425 oven for about 15 min, or until golden brown (stir once or twice during baking).
Parboil potatoes for 5 min, drain and cool. Thread them onto skewers, then brush with oil and place on hot grill. Cook for 10 min, turning once, until soft and lightly charred. Slide off skewers and serve with grilled meat.
Boil new potatoes until tender. Drain and return to pan. Lightly crush with wooden spoon to break them up and then spread on a baking sheet. Drizzle with olive oil and roast in a 425 oven till spuds begin to turn golden brown. Crumble some feta cheese over spuds and pop back in the oven until the cheese turns golden brown.
Combine 2-lbs. baby new potatoes and 1/4 cup olive oil in large bowl; toss to coat. Add a 1-oz. packet of ranch dressing mix and stir well, until potatoes are coated. Roast in a 425-450 oven for about 30 min, stirring once, or until spuds are brown and crispy.
From the Pillsbury
Kitchens' Family Cookbook
CREAMED GARDEN POTATOES AND PEAS
1-lb. small early red-skinned potatoes
10-oz. pkg. (1-1/2 cups) frozen peas
2 T. butter
1 T. chopped onion
2 T. flour
1-1/4 tsp. salt
1/2 tsp. dill weed
1/8 tsp. pepper
1-1/2 cups milk
In medium saucepan, cook unpeeled potatoes in boiling water for 20 to 25 min. or until tender. Drain; peel if desired. Set aside. In same saucepan, cook peas as directed on pkg; drain. In medium saucepan, cook onion in butter until tender. Blend in flour, salt, dill weed and pepper. Stir in milk; heat until mixture boils and thickens, stirring constantly. Add potatoes and peas. Heat through. Yield: 4 servings.
Speedy and delicious
GOLDEN FRIED CHICKEN (in the oven)
1 (2-1/2 to 3-lb.) frying chicken, cut in serving pieces
1/3 cup veg. oil
1 cup cheese-cracker crumbs
1 tsp. salt (or less)
Dip chicken pieces in oil, then in cracker crumbs, with salt added, to coat. Bake in a foil-lined, shallow baking pan or on baking sheet in a 375 oven for 45 to 60 min.
dessert or snack
CHOCOLATE ICE CREAM SANDWICHES
Chocolate graham crackers
Vanilla ice cream or flavor of choice
Spread cracker with ice cream and top with another cracker to make as many sandwiches as you need. Serve at once if you like the crackers crisp. Or wrap and freeze. Serve when desired. Then crackers will be soft and moist like cake.
Food for thought: Pray for a good harvest, but keep on hoeing.