One of my favorite vegetables is the humble and oh so delicious potato! Watch this video for tips on when and how to harvest. You can harvest young potatoes when the vines are still green - or wait until the vines die for final harvest...or both!
Here's an article about how to have a successful potato garden. Also there are many ways to store and then enjoy throughout the seasons.
My family enjoys it mashed, cubed, roasted, shredded...I don't think there is a potato preparation they would turn down. One of the simplest - and most delicious - is oven roasted potatoes. Easy to prepare and oh so delicious!
3-4 large potatoes, cubed
1 tablespoon of olive oil
salt and pepper to taste
dried or fresh herbs (optional). We love Rosemary or Thyme
Directions: add your cubed potatoes to a large bowl. Pour the olive oil over the potatoes and then toss them until they are evenly coated. Evenly coat them with salt and pepper.
Put them on a rack (we use a cooling rack that is oven safe) on a cookie sheet. Place in a convection oven at 400 degrees for 35-40 minutes or until the edges of the potatoes are crisp and brown.
