From the Farm – Rosy Smit, Culinary Gardener
Potatoes are grown in every state of the USA, eaten around the globe and are the world’s fourth largest food crop, following rice, wheat and corn. Although they are vegetables, due to their high starch (carbohydrate) content, they are more like rice or pasta, in terms of nutrition. Potatoes are about 80% water and 20% solids. They are an excellent source of potassium, vitamin C and fiber, are gluten free and do not have cholesterol or fat.
In the Camp Korey garden, we grow different colors and varieties of potatoes including Yukon Gem, German Butterball, Red Norland and various Fingerlings small, long and slim with a creamy delicious flavor. We plant potatoes in April and May (join the Green Team Volunteer group to help!) and start harvesting a few months later by digging up the tubers out of the soil below the potato plants. Campers have fun helping harvest potatoes and sometimes find them in funny shapes like hearts or Mickey Mouse head-shaped tubers!
To the Table – Executive Chef Kim Aue
Some people call these Hasselback potatoes and some people call these potato fans. Whatever you want to call them, they are delicious and have an awesome presentation. As they bake, the slices fan out slightly. They can be served at a family dinner or at a party.
12 small potatoes (3-4 ounces each) washed and with skins on
2 tbls olive oil
1 pinch of salt
1 pinch of black pepper
1 pinch of rosemary, chopped
Optional: parmesan or other herbs
- Preheat the oven to 450 degrees. Cut ¼ inch from the bottom and ends of each potato.
- Then slice the potatoes crosswise at ¼ inch intervals leaving ¼ inch of the potato intact. (A little trick I learned a few years ago is to place wooden chopsticks next to the long sides of the potato; this will create a nice “buffer” so that you do not slice too far down.)
- Gently place the potatoes in cold water while you prepare the remaining potatoes. When finished, “swish” the sliced potatoes in the water – you are trying to remove the starch. Drain the potatoes and give them another quick rinse under running cold water and drain again.
- Arrange the potatoes sliced side up on a parchment lined baking sheet. Brush the potatoes all over with oil and season with rosemary salt and pepper.
- Bake for 10 minutes at 450 degrees. After 10 minutes, spin the sheet pan 180 degrees and bake an additional 15-18 minutes at 375 degrees, until the skin is crisp and the potatoes are beginning to brown.
- Remove from the oven and serve.
Note: If you want to add parmesan, it should be added in the last 5 minutes of baking.