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Cooking away the CSA, week 18: Pantry potato pieces
So, I’m going to change things up a bit.
You see, last week we got a fabulous assortment of yumminess from our CSA, Rolling Prairie: Watermelon, tomatoes, snap peas, cucumbers, starter onions, yellow squash and peppers.
Everything was delicious. As can be expected. But I’m not going to write this week about any of those things.
Why? Because if you’ve just been following along, you know that for weeks when I describe how we use the potatoes we picked up from Rolling Prairie, I would say that we stored them. And I’m guessing if you have a CSA, you may have done the same thing.
So, this week we pulled out those stored potatoes and made some home fries to go along with one of our very excellent CSA meals.
And they were excellent. And addictive. And totally gone in a flash.
Pantry Potato Pieces
Preheat oven to 425 degrees. Slice potatoes into quarter-inch thick slices, leaving the skins on. Place in a glass lasagna dish, toss in olive oil to coat and sprinkle on a bit of salt and pepper. Roast for 30 to 40 minutes, until golden brown. Remove and eat immediately. Servings vary based on size of potatoes.
What’d we get this week? Summer squash, edamame, watermelon, peppers, tomatoes, a cucumber and green beans.