We’ve been a part of the Westfield CSA (community supported agriculture) group for several years now. Since our farmer also delivers to local farmers markets, we think his shares are pretty representative of what other organic farmers will be bringing to their markets. Check out what we got so you can see what your farmers will have this week!
This week we found lettuce, peppers, Yukima savoy mustard, tomatoes, red potatoes, salad turnips, kale, pears and teeny kiwi in our bags.
Now that fall weather is here, we’ve been having a lot of roasted potatoes. But, 45 minutes in the oven is sometimes longer than I’m willing to wait. I’ve found that microwaving the cut potatoes first significantly decreased the roasting time.
Easier and Faster Roasted Potatoes
Wash and cut the potatoes into bite size or two-bite-size pieces. In a large microwaveable bowl, layer potatoes and olive oil so there’s a little oil all over and make sure you start the layering with oil so the potatoes don’t stick to the bowl.
Cover the bowl with plastic wrap or waxed paper and microwave for ten to twelve minutes or until potatoes are soft.
While the potatoes are microwaving, set the oven to 425 degrees and get out a jelly roll pan for roasting.
When the potatoes are cooked through in the microwave, carefully remove the hot bowl and take off the plastic wrap/waxed paper and dump the oiled potatoes onto the jelly roll pan.
Season potatoes with salt and pepper (parsley is good, too) and roast in preheated oven for ten minutes or until lightly golden. Browning gets on all sides if you flip the potatoes half way through.
One more step that makes the potatoes a little more special is to squeeze half of a lemon over the potatoes right after they come out of the oven. Lemon potatoes are a Greek dish and the acidity really adds a new layer of interest to the everyday roasted potatoes.
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