|Potatoes and Cape gooseberries|
The veggie garden is full of small potatoes, I picked a few, some really tiny, but I didn't want to leave them there, and the kids love them. I washed them and boil them, in three batches, from the largest to the tiniest.
After boiling them, the larger (but still new potato size) were then sautéed together with small steamed carrots and green beans in olive oil, garlic, smoked paprika, cumin seeds, chili flakes, coriander seeds, and salt. A very satisfying combo!
The smaller potatoes were sautéed with garlic, olive oil, rosemary, sage and salt. A real luxury to eat such small potatoes, but I need to make more space in the garden, and there are plenty more to dig up!
Any suggestions for more tiny potato recipes?
Lastly, a little note to my WordPress blogger friends: I am not able to post comments to your posts anymore! What's going on? I managed to do it in the end by signing with my Twitter account, but this is so strange... it almost seems like there is a war between Blogger and WordPress! Let me know if you have had a similar experience, and how I can comment using my name (and possibly my link), if know it. Cheers! :-)
Photos and Recipes by Alessandra Zecchini ©