So many varieties of potatoes to choose from. Do they all taste the same? Can they be used interchangeably? Does the color dictate the flavor? I am going to talk about the three little “spuds” in our photo below… Red, Yellow, Purple. All three are popular, red and yellow variety leading the pack. The red, also known as a “new potato”, because it is harvested before it reaches maturity – white flesh, available all year-round. The yellow, commonly known as “Yukon Gold.” – yellow flesh, also available all year-round. The purple, also known as blue – purply blue flesh, mostly available in the fall. All three varieties produce a moist, creamy texture. All are pretty versatile and can be used for boiling, steaming, roasting, baking, mashing.
I am going to share a fantastic potato recipe that I styled for a wonderful magazine, that unfortunately has folded… Kitchen Garden Magazine, published by Taunton Press. I remember distinctly shooting the story in an antique farmhouse in Washington, CT. The house was beautiful. The kitchen full of “old-time” charm. The recipe: Roasted Potatoes with Fresh Sage. The sage leaves are placed on the bottom of a heavy skillet (cast iron is best). The halved potatoes go on top of the sage leaves, then roasted in the oven. The sage gets so crispy, and the flavor — incredible! You can certainly try it with any of the potato varieties discussed above. Whatever color suits your fancy for the day!!!
Here’s the recipe —
Makes 4 servings
2 tablespoons extra virgin olive oil
30-40 fresh sage leaves
1 teaspoon coarse sea salt
2 pounds small potatoes, halved
– Preheat oven to 425F. Pour oil into heavy oven-proof skillet (preferably cast iron), tipping skillet so oil covers bottom of pan. Lay sage leaves flat over oil, completely covering bottom of pan.
-Sprinkle salt over sage. Arrange potatoes, cut side down on sage. Bake, uncovered until potatoes are tender and the cut sides are crusty brown, about 35 minutes.