Thursday, November 05, 2009

Fingerling potatoes

Look at those colors! I've been buying fingerling potatoes from the Ballard farmer's market for the last few weeks. The first attempt to bake them was a failure (cooked too long and smoked up the kitchen!) but try two was more successful. I'd recommend cutting them open, even thought they're small, because that will let in the olive oil, garlic and spice flavor into the flesh of the potato. So, cut them in half or thirds, shake with olive oil, fresh rosemary (you can find this growing in your neighborhood, most likely, if you live in Seattle) salt, pepper and garlic. Then bake in a 400 degree oven for 30 minutes or so--keep an eye on them and decide when they're cooked enough for you.

It's important to get organic potatoes because conventional potatoes are grown in soil that is enriched with synthetic fertilizers, meaning that the soil has very few nutrients in it. A potato grown in organic soil will absorb the minerals and nutrients of the soil into its skin and flesh and then into your body when you eat them. Also, conventional potatoes typically have been sprayed with a sprout inhibitor to give them longer shelf-life. I still have to do more research to find out what this spray consists of, but typically, modern preservation methods are toxic and nutrient-depleting.

Fingerling potatoes at the farmer's market are $3/lb. (or $5 for 2 lbs).

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