The rain and humidity brought a sad and early end to my potatoes this year.  Blight hit them the worst, along with my tomatoes, cucumbers, beans, and squash.  The survivors are on a steady diet of a milk and baking soda spray solution and I think they'll pull through.  My potatoes were another story- they withered and yellowed and died within just a few days and I couldn't save them.  It wasn't all bad, though, it just meant that we'd be eating lots of itty bitty new potatoes as quickly as we could.

It was a year of purple for my garden.  I tried out growing indigo rose tomatoes, purple kale, purple peppers, and, purple potatoes!  Well, they say they're blue and they are in the store, but when you dig these out of the ground they are the most beautiful jewel toned amethyst color you've ever seen in a tuber!

Anyhow, I'll cut to the chase and give you this easy recipe.  It's perfect as a side dish to grilled burgers or anything else that you're making on the grill because it's too darned hot outside to cook inside.

makes: 2 servings, can be doubled or more
takes: 5 minutes prep, 20 minutes cooking
2 large or 4-5 small purple potatoes
1/2 small red onion, chopped
1/2 tsp. chopped fresh lemon thyme (or thyme and lemon if you don't have lemon thyme)
1/4 tsp. chopped fresh rosemary
1/4 tsp. salt
1/4 tsp. fresh cracked black pepper
1 T. coconut oil or your oil or butter of preference

Scrub the potatoes and cut into bite sized chunks.  Put all ingredients into a cast iron skillet or aluminum foil pouch and place on a hot grill.  Stir once or twice to mix all ingredients together and cook until potatoes are tender- about 20 minutes on high heat.


No comments:

Post a Comment