Archive for the ‘potatoes’ Category

oven roasted potatoes

roasted potatoes1

Don’t just buy white potatoes! Farmer’s markets are the best places where you will find different colored potatoes of all shapes and sizes. I also added a sweet potato to add more color.

roasted potatoes2

From plain white ones (always delicious) to purple, red, black, orange  etc… Cut them into your favorite shapes and toss them with your favorite spices. Line a pan with parchment paper and line them up side by side. Place them in a preheated 400* oven for about  30 to 40 minutes. Turn them over and bake for another 10 minutes or until crisp and brown.

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roasted potatoes


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roasted chieftain potatoes



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potato salad


I was going to make gnocchi with these potatoes that I got from Goddard Id Farm, but they were too fresh. To make gnocchi you need old potatoes that have less water, otherwise you end up putting too much flour.

So I picked and chopped a little of every herb in my garden and added them to the cooked potatoes. It disappeared very fast so I guess it was a hit.  Mayo is one ingredient that I rarely, if ever use. Maybe it’s an Italian thing, but I never got in the habit of using it. I don’t even have a jar of mayo or come to think of it, I don’t think I ever bought one.

I found a very helpful blog called The Food Lab by J. Kenji Lopez-Alt.  There is a really long post on Potato Salad Done Right. Very interesting! He does use mayo. I think I’ll try this recipe next time I make potato salad.



washed potatoes

salt & pepper to taste

chopped basil, parsley, chives, celery leaves, pepper plant leaves, zucchini flowers

chopped green onions

chopped garlic


olive oil


boil water, add salt and vinegar

place potatoes in big pot and cook until done to your liking  

when able to handle remove peel (if you prefer you can leave it on)

cut in cubes

add olive oil and vinegar

add chopped herbs & green onions

salt and pepper

mix well

test taste and add if more salt or vinegar are needed

serve hot or cold


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roasted purple potatoes

purple and fingerling

Cooking potatoes is so much more enjoyable when you can buy beautiful peruvian purple, fingerlings or dozens of other varieties. I bought these beauties from Goddard Id Farm in Ottawa along with some regular ones which I will use to make potato gnocchi later on in the week.  Purple potatoes are native to Peru and have four times the antioxidant potential than other potatoes. They are full of nutrients, packed with potassium, vitamin C, folic acid, and iron.


scrub potatoes under running water and cut into wedges

add all your favorite spices and herbs, olive oil, breadcrumbs, salt and pepper

mix well, spread on oiled cookie sheet and roast for 20 to 30 minutes in a preheated 400* oven, turning over once


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