By Margo True, Sunset Food Editor
She also had a small bag of spade victims, which she’d accidentally mauled while digging around in the bed.
“You can still eat them,” she said. “But they’ll
only last a couple of days.” That’s
because bacteria love a freshly cut potato.
Determined to use any scrap of edibleness coming out of our
garden, I took them home that night, cut off the blackened bits (Johanna wasn’t
kidding—some were already starting to go), peeled them, and boiled them in salted water. When they were just
tender (I could slide the tip of a sharp knife into them easily), I drained
them and put them in a bowl with a hunk
of butter. As the butter started melting, I sprinkled on some black pepper and chopped parsley and gave them a slow stir.
The whole thing took about 20 minutes. What great potatoes.
They were unusually dense and slightly creamy, and they tasted—I don’t know how
else to put it—young. Not just fresh, but sweet and light. If the wrecked
potatoes can taste this good, I can’t wait to try the whole ones.