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We don't grow potatoes ourselves, but Jillian & Ross at Open Door Farm grow really fantastic potatoes that we buy in for CSA boxes in summer, fall, and winter. In summer, freshly dug "new" potatoes are velvety and delicious -- a far cry from the wrinkly things at the grocery store.
Unlike potatoes from the store, these potatoes want to be stored in a bag in your fridge. They'll keep for 2-3 weeks.
Boil potatoes in very salty water until fork-tender all the way through and then cut into chunks and toss with some good butter, chopped parsley, and salt to taste. Heaven. When it’s basil season, boiled potatoes are amazing tossed with fresh pesto. Or smash them (this recipe calls for very small potatoes, so just cut yours into smaller chunks once cooked but before smashing) or roast them along with your carrots or other root vegetables until browned and crisp on the edges and serve with fried sage. Potatoes are a classic in a frittata or quiche with spinach, broccoli, or kale. Or make these kale and olive oil mashed potatoes.
Roasted Potatoes with Fried Sage & Brown Butter
Kale and Olive Oil Mashed Potatoes
Ten Takes on a Classic Potato Salad
Ottolenghi’s Take on Ratatouille
Deborah Madison’s Braised Cabbage with Fried Potatoes, Feta, & Dill
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