The red potatoes in the share this week are wonderful roasted. I made some on Thursday night and have been adding them to scrambled Mesa Top Farm eggs and pinto beans for breakfast. When I have the oven on to 400 degrees I will roast more items from my kitchen. Potatoes, garlic and any winter squash are good to roast and then use throughout the week.
One of my favorite roast dishes is potato and apple with cumin and garlic powder. My friend Jim used to sautee potatoes and apples for breakfast when we were in college. It smells wonderful in the kitchen. I have adapted it several ways and love to eat it for dinner. Enjoy.
Amy Hetager, CSA Blogger
Roasted Potato and Apples
3 red potatoes (or six if you have small ones)
1 apple, peeled
fresh cracked black pepper
Chop the potatoes and apples in the same cube shape. Dry off the apples if they are extra juicy. They will brown better this way. Cover a sheet pan with foil. Place the cubes on the sheet. Drizzle olive oil over them, lightly. You want the olive oil just to cover them. I wash my hands and massage the oil into the cubes. Sprinkle the seasonings. Bake for 30 to 40 minutes at 415 degrees.