Very Small Potatoes

September 16, 2008 | By | Comments (0)

One of the cool things about growing your own potatoes is that you get all sizes of spuds. The medium-to-larges are great in standard potato recipes and for the big golden crunchy potatoes Anna from our one-block feast.

But I like the marble-size ones the best.


When you spot them at your farmer’s market (or pull up a handful from your own yard), bring them into the kitchen and try this. It takes about 20 minutes.

1. Put the little guys in a pot, cover them (barely) with water, add a good amount of salt, and simmer them, covered, until tender.
2. While they’re cooking, toast a handful of walnuts over medium heat in a heavy-bottomed pan until they’re fragrant and golden. Chop some garlic.
3. Pour the toasted nuts into a bowl. Put the pan back on the fire and glug in some olive oil (however much you’d like on your potatoes). Add the garlic and sizzle it for a minute, just until fragrant.
3. Drain the potatoes and pour them, piping hot, into a bowl. Pour the garlicky oil all over the potatoes. Chop the toasted nuts and add them too, along with some torn mint or basil.


Good with steak, a glass of sturdy Cabernet, and some sliced ripe tomatoes from your garden.


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