This year I am growing 4 different varieties of potatoes, Adirondack Red, Blue, Fingerlings and Adirondack Blue. (I actually started out with 5 varieties but the Yukon Gold failed to sprout.)
The potatoes in the photo below were steamed then peeled, all 4 are of the “waxy” type. I think they would make a lovely July 4th Patriotic Potato Salad.
The photo below shows cross section of the steamed and peeled potatoes. Will not be planting the Adirondack Blue next year (don’t care for the cooked color) also will be looking for another red with deeper red color, not sure if such a variety exist.
Had planned to bake one of each for color comparison (steamed versus baked) and also make a roasted potatoes with onion, garlic and rosemary but just never got around to doing so, the hours flew by but not much was accomplished 😦
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But all was not lost, using the potatoes I shared with her, Susan MacCavery made a Roasted Red, White & Blue Potatoes with Fresh Thyme, her photos below.
Susan is one of the 2 horticulturist at Locust Grove and a Garden Coach with over 25 years of experience in professional horticulture. To learn more about Susan, check out her web site http://www.susanmacavery.com
A close up
Don’t the above photos make you want to dig in? This is a gluten free dish.
This is what Susan did: Tossed the cut unpeeled potatoes with olive oil, garlic, fresh thyme, salt & pepper. Roasted on a cookie sheet at 425°F for about 20 minutes. She liked the texture of the Blue the best.
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Dug in all 4 varieties of potatoes from the garden last week. Also harvested the potatoes in 3 of the foam ice chest – Fingerlings, Adirondack Red and Adirondack Blue.
I found it a lot easier to harvest the potatoes in the foam ice chest than the ones in the garden especially the Adirondack Blue and Blue as they were difficult to find in the garden soil, I probably missed quite a few since I could not bend for long period due to my lower back problem (getting better but decided it’s best not to overdo).
Below is the fingerling potatoes from one of the ice chests.
The harvested unwashed potatoes are arranged, single layer, on basket trays in my shed and loosely covered with newspaper (to prevent them from turning green due to light exposure) after a few days the soil should be dry and I will carefully brush off any loose soil, inspect for damage (the damaged ones will be used right away), place the good clean ones in paper bags and store in the basement.
NOTE: My storage method is not for long term storage. For proper long term storage check out Rachel of Grow a Good Life blog: http://growagoodlife.com/storing-potatoes/
The fingerlings (washed for the photo) in the photo below are from the garden, quite a few of them were very large (I think they were on steroid) not what I would consider fingerlings.
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Blue has such a beautiful color. And the roasted potato dish sounds delicious. I do something similar with sweet potatoes.
Thanks for the sweet potatoes idea I will try that when my SP are ready.
o yes, i wish I could dig in, Norma. You are such a great gardener.
Thanks, I wouldn’t say great but I try my best.
Amazing there are so many varieties of potatoes these days. Growing up we only had regular spuds with only a couple of varieties available.
Have a superb week Norma.
🙂 Mandy xo
From what I read there are thousands of potato varieties worldwide, hard to imagine. A superb week to you too.
Interesting that the red potato retains its color after cooking. You definitely could do a July 4th salad with those potatoes.
I am hoping to find a more vibrant red potato.
The blue potatoes are amazing! I didn’t know that they’re so blue! Sometimes I can find a blue variety in our grocery stores but they cook rather bland looking, not at all vibrant like yours!
There are a number of blue potato varieties, not all retain the color when cooked. The color of the cooked Adirondack Blue was kinda bland compared to Blue reason I will not be growing it next year.
Can you believe this is my first time seeing a blue potato Ms Norma? This blog has introduced me to so many veggies I’ve never heard of before. Thanks for sharing.. you’ve broaden my horizon.
Thanks, I enjoy sharing.
The blue potatoes are so vibrant! I like your ice chest method! I could do that!
I use foam ice chest to grow not only potatoes but other veggies as well, inexpensive and works great.
I found blue potatoes at the farmers’ market, but they lost their lovely color when I steamed them. Maybe I cooked them for too long.
Ice chest idea is awesome!
I find they lose their color if peeled before steaming. Also their are different blue varieties not all retain the color after cooking.
Beautiful potatoes – I must say, I do like the looks of them better when roasted than steamed, although the real test would be the taste.
Both the steamed and roasted were delicious.
Potatoes with fresh thyme is one of my favorite ways to eat potatoes. These look delicious. I love colorful potatoes too. They look so cute on a plate (and are easier to get the kids to eat!).
I don’t think you would have trouble getting your to try anything.
Beautiful potatoes! Even the steroidal fingerling!
You are right, they are all beautiful.
I do love all the colours of the potatoes. It’s only in the last few years that I realised potatoes came in these rainbow colours. I love the look of the roasted potatoes and it’s great it’s such a simple dish. I think the potatoes would look really good in a potato salad as you’d really see their colours shine xx
I think it is just recently that different color potatoes start appearing in the regular food markets.
What beautiful potato harvest! Love this simple and easy gluten free recipe too. We don’t eat too many potatoes as seriously the only reason is they really weigh down my granny bag… Lol
I too love simple recipes.
Gorgeous potatoes, drooling and envy! Colorado beetles decimated my 2 large growbags of potatoes this year, I had to throw away the soil and growbags just in case they laid eggs in there.
Sorry to learn about the Colorado beetles damage to your potatoes, they are so destructive.
oh wow beautiful potatoes your quite the gardener
Thanks, appreciate your stopping by and taking the time to leave a comment.
The blue potatoes are beautiful. I love the idea of a red, white and blue potato dish.
I’ll be harvesting our fingerlings today and I’m hoping they come out as pretty as yours did!
I am sure your fingerlings will be gorgeous. Thanks for stopping by and for taking the time to leave a comment.
I do love potatoes in all their variety of cooking, potato salad just means summer to me :0)
I wonder if you could dye wool with the peels?
Happy Gardening Norma
You have posed an interesting question, I shall do some research.
Georgous winning potatoes! Yummm! Roasting them together with thyme is always a lovely tasty treat!
I just love the colors of the potatoes.
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