By Gina Yoder
One of the pleasures of home is the comfort of familiar dishes, family favorites, kitchen aromas that harken fond memories. However, whenever I travel, one of my goals is to taste something new every day. This is easy to do when in unfamiliar places, and I look forward to talking to people who live there, discovering what they eat, delving into the foods and seasonings and spices of the culture.
As market manager of the downtown Lititz Farmers Market, I’ve begun to appreciate the amazing variety of vegetables grown right here in Lancaster County. Take, for example, the humble potato: I grew up on russets. That’s all I ever saw in the grocery store as a child. Although a few more varieties are now available in many produce departments, the offering is always the same: russets, red potatoes, white potatoes, occasionally Yukon Golds, fingerlings, and/or purple potatoes.
Lititz Farmers Market vendor Fifth Month Farm has introduced me to some specialty varieties of potatoes, including Adirondack Reds. They are smallish, with a papery brown skin. Inside, the flesh is a surprising rose hue! I just HAD to try them, and was delighted that these potatoes have a mild, sweet, earthy flavor, much more complex than mom’s baked russets.
Here’s how I crispy-roasted these Adirondack Red potatoes.
- First par-boil the potatoes whole for about 8 minutes, then drain and dry completely.
- When cool enough to handle, cut small potatoes in half, and larger ones into quarters.
- Toss in a bowl with a bit of olive oil and a handful of chopped fresh herbs (I used rosemary and thyme), salt & pepper.
- Lay in a single sheet on a parchment lined baking pan and roast in a 420-degree oven for about 15 minutes.
- Turn the potatoes and roast another 15 minutes, until sizzling and brown.
MmmmMMM! Crispy on the outside, and creamy on the inside.