Gardening

NRaleighLiberal

(60,014 posts)

1. variation on what you did - my favorite for small new spuds

Wed Oct 16, 2013, 01:59 PM

Oct 2013

2 tbsp olive oil in a lg roasting pan, leave skins on the spuds (and don't even cut them if small) - preheat oven to 400, roll the spuds in the oil in the pan, add some garlic if you like (we often leave it out), tsp salt, grinds of black pepper, and tsp or more rosemary leaves - roast for 1 hour or more depending upon how darkened you like them), rolling them about occasionally.

Our favorite accompaniment to crab cakes or baked cod!

Let me know if you want seeds of some different tomatoes next year - I am happy to share (and have thousands of types, some of them quite rare)

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I have some fresh dug redskin potatoes any recipes [View all] Botany Oct 2013 OP

variation on what you did - my favorite for small new spuds NRaleighLiberal Oct 2013 #1

thanx but i get so busy with my business that I let other people start my tomatoes Botany Oct 2013 #4

I twist an old Southern pecwae Oct 2013 #2

sounds good I'll try it Botany Oct 2013 #3

I do both. pecwae Oct 2013 #9

I like to make parsley potatoes with fresh redskins. Curmudgeoness Oct 2013 #5

sounds good Botany Oct 2013 #6

No, absolutely do not take the skins off. Curmudgeoness Oct 2013 #7

The way I was taught was to take a little strip of the peel off... pengillian101 Oct 2013 #10

Arkansas Traveler is a great little tomato. femmocrat Oct 2013 #8

I have a great recipe for scalloped potatoes... malokvale77 Oct 2013 #11

I would love your recipe for scalloped potatoes! pengillian101 Oct 2013 #12

I'll PM you tomorrow... malokvale77 Oct 2013 #13

Recipe just sent by PM malokvale77 Oct 2013 #14

Thanks again! pengillian101 Oct 2013 #15