Lots of Smoke

We bought fingerling potatoes at the Ballard Market--mostly because it was fun picking the small potatoes out of bins, and also because they always seem to be on the menus of fancy restaurants.

I decided to roast them the same way as I've always roasted redskin potatoes--shake in olive oil, fresh rosemary, salt and pepper, put on a baking tray and roast at 375 degrees for about 45 minutes or so. Well, first the olive oil started to burn and filled up the kitchen with smoke. Then we let it go while we started the chard (cooked in a mix of butter and olive oil, lemon, shallots, salt and pepper) and the hand-made beef sausages from Sea Breeze Farms on Vashon Island. The sausage (cooked on its own in a cast-iron skillet) also put out a lot of smoke, so soon we had every window and the door open trying to clear it out. I pull the potatoes out at 45 minutes, take a test bite and have to grind my teeth through it--they were cooked way too long.

We finally get the apartment--somewhat--cleared out, and sat down to dinner. The sausage was amazing, so was the chard, but the potatoes overshadowed all of it because I was so disappointed. I later looked up fingerling potato recipes and found out the mix of ingredients was good, but the potatoes should cook at 400-500 degrees for no more than 20 minutes. Oops.

We got some more potatoes last Sunday and will be trying them out again.