Yesterday I was in the mood for some Crock Pot Corn Chowder, so Lucy the trouble Puggle and I went out to the potato patch looking for some spuds to dig up. We set our sights on the longest row {the one closest to the greenhouse} and started sifting through the soil with a hand tool.
I was shocked to discover some of the red potatoes were the size of my hand! Holy cow man, I guess it’s true, chicken fertilizer really is the best stuff on earth. 😉
Lucy LOVES to dig, so pretty much anytime she sees me out there playing in the soil she joins in. Luckily her teeth are not too sharp so any potatoes she does collect, can still be used.
In the end, we harvested a little over 58 pounds of red potatoes from just one garden row. Not to shabby if you ask me. Now all I have to do is figure out what I’m going to do with them.
We still have a boatload more left to harvest, but these should keep us busy for awhile.
If you have a favorite potato recipe, please leave me a link in the comment section below. I have a feeling I’m going to need all the suggestions I can get. 😉
Have a great day everyone,
~Mavis
Holly says
A few potato ideas:
rosemary herb latkes (great even if you don’t celebrate hannukkah – i love to reheat in the oven and eat with a fried egg on top – brunch presto)
potato-leek soup (can be frozen)
gratin (you could make ahead and freeze)
potato salad – I don’t like mayo, so I use a vinegar and mustard sauce.
slow cooker mashed potatoes – I even leave the skins on (more fiber!) I use greek yogurt 0% fat instead of butter or cream and then stir in caramelized onions and herbs (great way to use your rosemary and thyme from the garden!) – mmmmm – these also freeze well
Beth says
Mavis,
Have you ever had new potatoes and peas? That is one of my favorite ways to use new potatoes- you boil the new potatoes until tender (f they are huge, I would cube them) and make a medium white sauce- cook the peas until just tender and mix all together in a casserole dish- it is yummy and even better the next day! Make more white sauce than you think you need because the potatoes absorb the white sauce. My mom always made these for Easter dinner to serve with the ham- so good!
julie says
your potatoes look lovely,. we boil them and chop and fry with onion, homemade french fries, slice thin layered with garlic powder,parsley, butter, lemon juice, and bake. or add to a vegi-bake with whatever spice and cheese you like. you can also shred them with zucchini,onion, add flour chili powder and brown like a hashbrown. makes a great vegi burger that my farmerboy didn’t know there was no meat in it. enjoy!!!!!!!!
Kirk says
How are the potato towers doing??
Mavis Butterfield says
Thanks for the reminder! I’ll try and snap some pictures later today. 🙂
Francie says
Steakhouse Potato Salad! Our new favorite!!
3lb small red potatoes (about 9) cut into 1 inch cubes
1/2 cup of water
1/2 cup of Mayo or Miracle Whip
1/4 cup of ranch dressing
6 slices of bacon cooked and crumbled
1 cup shredded cheddar cheese
4 green onions thinly sliced
Place potatoes in 2 qt microwaveable dish, add water; cover with lid..Microwave 12-15 minutes on high til tender..drain and cool in ref…mix dressings add to potatoes with remaining ingredients..mix lightly
YUM..I made this just because I happened to have all the stuff on hand and it has been a crowd pleaser ever since! Enjoy!
Melissa says
Homemade french fries. Scrub them, peel if you like, slice, sprinkle with salt and then add oil. Mix them all up and place on a cookie sheet to bake for 10 minutes. (Around 400 degrees.) Then let cool and put in the freezer. When you want them, just put them on the baking sheet straight from the freezer and cook at 400 degrees for about 20 minutes or until tender. Yum.
Tabitha T says
If it’s too much to eat now, potatoes dehydrate great once cooked. I think I used directions from dehydrate2store.com. I mostly store grated potatoes for hash browns or little cubes (potatoes O’Brien style). I’m sure you could slices like the boxed potatoes au’gratin, too. It was a worthy experiment when my freezer was full.
jen l a says
I would make a lg batch of mashed potatoes and freeze for winter use. Great for shepards pie!
Leanna says
Make some awesome New York salt potatoes. Don’t let the amount of salt freak you out because it is there for a reason. Also, have a Low Country boil and use potatoes and onions fresh from the garden. Both recipes can be found if you goggle them.
Sandy Burd says
Janet’s Potato Salada (she’s from Argentina)
Steam 6 med-large potatoes (I leave skins on) and 1 C. peas
Add ~ 3 T mayo, 3 T. vinegar and lots of fresh, chopped dill
Salt and pepper
.
Mari says
Do you not try to store your potatoes for winter use??
I have hessian or thick paper bags that I use. I prefer the large hessian sacks as they hold more. I put an old pallet base on the floor in one corner of the garage or somewhere dark and cool in a shed or basement and stand the bags on the pallet. They will keep for months this way. Tie the top of the bag with string and you are good to go. They don’t need covering, let them breath. Just do not have them where they get heat or light. For storing like this, you can leave them in the ground until just before frosts start so they have thicker skins. I have kept potatoes this way right thru until my next season new spuds start. Any left over the, I cut in bits, cook up and give to the chooks. They love cooked potatoes. I cook the potato peelings for them too.
Rose says
At a friend’s dinner party one of the sides was salt n vinegar roasted potatoes. I loved them! I think it was in Everyday Food recipe.
Stephanie says
I make home canned Vegetable Soup & home canned Beef Stew from the Ball Complete Book of Home Preserving. It’ll only take about 8 pounds to make one of each recipe, but since I make about 4 recipes each, it’ll use up a good chunk of those taters!
Lacy says
Mavis, have you tried canning them? They are great for quick mashed potatoes! And then you could make mashed potatoe cakes!
Mavis Butterfield says
Nope. My Dad loves canned potatoes though, maybe I’ll give it a try.
Lacy says
Canning foods from the garden is my go to method 🙂 Good luck!
Preppy Pink Crocodile says
When I make pulled pork in the crockpot, I always make double. I freeze the rest flat in a zip top baggie. On an night when I don’t want to cook, I heat it up and use it on top of sweet potatoes. I’ve turned so many friends on to this too. It’s so simple but REALLY good!
KK
Danielle says
Blue cheese and bacon potato salad. The recipe is online and it is AWESOME!
Preppy Pink Crocodile says
Oh my family also makes this amazing german potato salad. It’s warm and has vinegar, sugar, mustard. Oh my word it is sooo good!
KK
George says
I would cut them in small pieces so they would fit in jars and add one garlic clove and the correct amount of salt and process them in my All American Canner. Dont forget to add the water. Then next summer while you are waiting your next potatoe crop, you will have amazing potatoes to eat along with the green beans you canned this year and the corn you froze. And dont forget the cornbread and chow-chow and fresh onions…………yum yum……..
Shandra the Patient says
I made samosas recently. I subbed egg roll wrappers for the dough and baked them after spraying them with oil. They were really good. http://www.food.com/recipe/spicy-chickpea-samosas-with-raita-482642
Aileen says
Hi, as you know here in Ireland we are VERY fond of our spuds so here is a link to an Irish blog I follow and Catriona has just posted a list of her favourite potato recipes. Potato Chive Scones are delicious with soup or salad for lunch. Enjoy!
Aileen says
Sorry, forgot the actual link – need coffee this morning! http://wholesomeireland.com/
Kathy says
Hello, I’m still new to your blog, which is great by the way! I was wondering if you had thought of buidling a cellar place of stocking? I have a friend in Europe who lives in one of those old house made with big stones, and she has a cellar where the temperature is always cool and the room has no windows so no ray of ligths. Anyway, I remembered that she stocked potatoes in there, and they lasted for quite a few months, like half a year if I remember well. The cellar is also used to stock bottle of wines, jams, etc…
Mavis Butterfield says
I love the idea of building a root cellar. 🙂