Mixed Greens Blog

Mixed Greens Blog
Living Sustainably in the Pacific Northwest

13
July
2011

What’s New? Potatoes.

New potatoes, my favorites, have just started to appear at produce stands and farmers markets. We have a yearly crop of volunteer potato plants growing in our compost heap. They haven’t flowered yet but once they do, I’ll start routing around under the soil for the tender little babies. No fancy cooking is required but I tried a couple of new, easy recipes, just for the fun of it.

Aptly named, accordion potatoes, not only look special on the plate, there’s something wonderful about the crunchy/creamy combination of textures — they’re somewhere between roasted and baked.

A simple trick for cutting the slices without going all the way through the potato is to place two wooden spoon handles or chopsticks on either side of the potato. Starting at one end, make thin slices, about 1/4 inch thick. Fresh herbs and garlic slices can be stuffed between potato slices for flavor and to hold them apart. I chopped some fresh garlic scapes I had on hand. Scapes are sturdy enough to withstand the full roasting time.

Accordion Potato Recipe

Ingredients:

Several medium-sized new potatoes, cleaned and unpeeled

Chopped herbs — rosemary is a good choice

Sliced garlic or chopped garlic scapes

Olive oil

Salt & pepper

Directions:

Preheat oven to 400 degrees.

Cut the potatoes in slices about 1/4 ” thick without cutting all the way through. (Use wooden spoon handles or chopsticks on either side).

Chop herbs and garlic or garlic scapes and stuff between potato slices being careful not to break them off.

Brush potatoes all over with olive oil and sprinkle with salt & pepper.

Place on baking sheet lined with parchment paper.

Roast in hot oven until crispy and brown — about 45 minutes, depending on the size of your potatoes.

Medium to large potatoes make good accordions but teeny tiny new potatoes work better cooked all together. A parchment packet filled with herbs infuses each morsel with flavor and steams them without sacrificing the roasted crust.

New Potatoes Roasted in Parchment Packet

Ingredients:

Small new potatoes, cleaned but unpeeled

Several sprigs of fresh herbs — rosemary, thyme and sage

Garlic cloves, unpeeled or whole garlic scapes

Olive oil

Salt & pepper

Chopped parsley for garnish

Directions:

Preheat oven to 400 degrees.

Place potatoes in a large mixing bowl with olive oil, herbs, garlic, salt & pepper. Mix to coat.

Cut a piece of parchment paper about 18″ long. With scissors, round the corners to make a circle or oval shape.

Arrange potatoes on one side of the parchment and fold over to make a half moon shape.

Beginning at one end, fold and crimp the rounded edges to make a package, tucking in the end.

It’s okay if the package isn’t completely airtight.

Place on a baking sheet and bake for 45 minutes. Remove from oven and let rest for 10 minutes.

Open packet, discard herbs and serve with oily juices from packet and sprinked with chopped parsley.

If you’re very careful you can remove some new potatoes from under your plants to eat now while leaving others to toughen up for storage.

Thanks to David Tanis in the New York Times for his parchment packet recipe.


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4 Responses »

  1. Those accordian potatoes are so fun to look at! I think they’d be really nice when guests dine with us.Thanks for the recipe!

  2. Debora, they’re fun to eat too. Definitely guest-worthy and easy enough for a weeknight. I’m thinking of cutting
    other veggies that way too.

  3. I just made the accordion potatoes last night on the grill wrapped in foil and they turned out great! Delicious combination is with a grilled onion. Thanks for the ideas!

  4. Good call, Stephanie. I want to try them on the grill.