6/21/11

Blue and Gold Potatoes

Being on vacation with family this week has given me a lot of help with the cooking. Daniel and Tiffany brought potatoes with them that they had grown in their square foot garden at home in Tennessee. They were of two different varieties. Some were gold potatoes and the others were blue. One night when we were grilling steaks, Daniel roasted the potatoes for us.

He started by lining a sheet pan with aluminum foil. He then greased the foil with olive oil. He then rubbed each potato with olive oil and spread the whole potatoes out on the foil.

The next step was to sprinkle the potatoes with freshly ground black pepper and kosher salt.

That's all the preparation the potatoes needed. Daniel had them ready to roast.

He then placed them in a preheated, 400 degree F oven for 40 minutes until they were tender.



The roasted potatoes were delicious. It was my first time to have a blue potato, and you know, it tasted just like a potato!


I liked the roasted blue and gold potatoes. It was also nice having Daniel here in Gulf Shores to help with the cooking.

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