parmesan roasted Cranberry Red Potatoes photo by lsimon
Cranberry Red seed potatoes called out to us this spring. Plant me, plant me!
We doubled the size of our garden this year, smack dab in the middle of the sunny back yard. So there was room for two bags of organic seed potatoes. The garden center had maybe a dozen oddball kinds. Reds, yellows, blue, and whites. We went for the Cranberry Reds and Swedish Fingerlings.
Cranberry Reds are red skinned outside and pink inside. The texture of the flesh is moist and smooth, like the common red potato you can get at the grocery store.
I was super anxious to start harvesting potatoes. I had always heard, “plant on Good Friday, harvest on the 4th of July”. My husband grew up on a farm and they planted potatoes in the huge family garden. He had never heard of this and thought it was way too early for our planting zone of 5.
With encouragement from me, he planted the seed potatoes earlier than he thought prudent. And no harm done. We harvested our first potatoes about the middle of July. They were very small, we enjoyed them, and let the rest keep on growing.
pink flowers on cranberry red potatoes 6-18-2009 photo by vsimon
most potatoes have white flowers
Mature Cranberry Reds are ugly potatoes. Many are lumpy. They have alligator skins, rough and crackly. I am not sure I like the pink insides. Maybe I was hoping for more vibrant color. The inside color is variable. Some are quite pink, some are very pale, some are streaked.
They are supposed to be long keepers. That is very important with organic potatoes, since we do not spray them to prevent sprouting.
If they are firm and not stinky in January, I may look at them more kindly. I wonder if the inside color will change a bit.
Here is one of my favorite recipes for potatoes. The salty parmesan gets golden, crusty, crispy, fragrant. The insides get soft and smooth.
You can also use bakers instead of red potatoes. Really, all potatoes are good this way. Try it with cauliflower too, yum.
Adapted from Everyday Foods
|8 medium sized red potatoes||about .5 kg|
|1 egg white||1|
|1 1/2 cup shredded parmesan cheese||180 gm|
oil, nonstick aluminum foil, or parchment paper
Preheat oven to 425 degrees.
Cut potatoes into quarters, set aside.
In a large bowl, beat egg white until frothy.
Toss potatoes in egg white to cover thoroughly.
If any egg white is pooling in the bottom of the bowl, drain some off.
Toss potatoes with 1 cup of parmesan cheese.
Oil a rimmed baking sheet, or better yet, line it with nonstick foil or parchment.
Place potatoes in a single layer on the pan and cover with remaining cheese. It is OK to let the cheese scatter in the pan. These bits get especially crispy.
Bake for about 30 minutes, or until the potatoes are tender and the cheese is golden and crispy.
Did you plant potatoes this year? Or use usual kinds from the store. Please tell us about them.