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Harvest Potatoes
Farm Recipe:
Simple Roasted Potatoes
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Ingredients:
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2 lbs potatoes (preferably new potatoes), washed and diced into bite-sized pieces
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2 tablespoons olive oil
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1 teaspoon salt
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1/2 teaspoon black pepper
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Optional: chopped fresh herbs like rosemary or thyme
Instructions:
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Preheat your oven to 400°F (200°C).
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In a large bowl, toss the diced potatoes with olive oil, salt, pepper, and any optional herbs until evenly coated.
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Spread the potatoes in a single layer on a baking sheet lined with parchment paper.
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Roast in the preheated oven for 30-35 minutes, flipping halfway through, until potatoes are golden brown and crispy on the outside.
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Remove from the oven and serve hot as a delicious side dish.
When is it "pick-perfect"?
Harvest potatoes when the plants have flowered and the foliage starts to yellow and die back, typically 70-120 days after planting depending on the variety.
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How to Harvest:
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Gently loosen the soil around the potato plant with your hands or a small garden trowel.
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Reach into the soil and carefully lift the potatoes out, starting from the outer edges and working inward.
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Avoid piercing or damaging the potatoes during harvest.
Storage:
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Store potatoes in a cool, dark place with good ventilation, such as a cellar or pantry.
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Keep them away from onions and garlic, as they can cause potatoes to sprout faster.
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Check stored potatoes regularly for any signs of sprouting or softening.