Farmers' Market Potatoes
Source of Recipe
dralstin
If you havent visited your local farmer's market (or fruit/veggie stand) lately, you should. there are lots of great things you cant get in the regular grocery store. Being in Eugene Or, we have a pretty big on here. Mostly all organically grown. After they opened the first week this year, I came up with this great recipe. It tastes so yummy (and you can use the leftovers for carbs in the morning or lunch). Often farmer's markets have varieties of potatoes you cant get in you local store.
Here is a list of things I put in these potatoes (usually equal amts of each thing, about 3/4-1c of ea. -- except the garlic, unless you want some time alone! )
1) Sweet Spring onion (basically a sweet onion that is not fully grown. Looks like a BIG green onion (but not a leek, those are different). Use the whole thing...greens and all.
2) yellow onion
3) carrots
4) garlic & shallots (not 3/4c of these!)
5) potatoes:
you can use all kinds. I especially like the "golden" varieities. Red, white, are good too. I fill in with russet as well. Can even use yams & sweet potatoes (did you know those where two different things?)
*a note on peeling. I dont usually peel potatoes unless the skin if really thick. Most of the nutrients are just below the skin. But, some potatoes just taste "dirty" if you dont skin them. So, it's up to you, but usually white potatoes and any new potatoes are fine if you just scrub the skins really well.
After chopping, dicing, slicing, mix the ingredients well. Season with Mrs Dash, parsely, lemon pepper, and paprika. Line of cookie sheet with reynolds release foil & bake at 400 until browned.
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