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Harvest Potatoes

Image by Ainur Khakimov

 

Farm Recipe:

Simple Roasted Potatoes

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Ingredients:

  • 2 lbs potatoes (preferably new potatoes), washed and diced into bite-sized pieces

  • 2 tablespoons olive oil

  • 1 teaspoon salt

  • 1/2 teaspoon black pepper

  • Optional: chopped fresh herbs like rosemary or thyme

Instructions:

  1. Preheat your oven to 400°F (200°C).

  2. In a large bowl, toss the diced potatoes with olive oil, salt, pepper, and any optional herbs until evenly coated.

  3. Spread the potatoes in a single layer on a baking sheet lined with parchment paper.

  4. Roast in the preheated oven for 30-35 minutes, flipping halfway through, until potatoes are golden brown and crispy on the outside.

  5. Remove from the oven and serve hot as a delicious side dish.

Image by Jonathan Kemper

 

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:

  • Gently loosen the soil around the potato plant with your hands or a small garden trowel.

  • Reach into the soil and carefully lift the potatoes out, starting from the outer edges and working inward.

  • Avoid piercing or damaging the potatoes during harvest.

Storage:

  • Store potatoes in a cool, dark place with good ventilation, such as a cellar or pantry.

  • Keep them away from onions and garlic, as they can cause potatoes to sprout faster.

  • Check stored potatoes regularly for any signs of sprouting or softening.

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