In April we’d planted Norland Red and Yukon Gold potatoes. A couple days ago I asked The Hub to see if there were some potatoes ready for eating. I was grilling some spice rubbed chicken on our charcoal grill and we’d used up everything in the fridge as far as veggies go. He came back with two plant’s worth of new potatoes. Since I alternated the gold and red potatoes we got a variety. I cut them up with a small white onion our daughter picked, drizzled them with olive oil, salt and pepper and roasted them on a sheet in the oven – about 425F for 20 minutes.
A little extra – I used oregano and thyme, chopped, from the garden with a mix of dry coriander, salt, br. sugar, pepper, nutmeg and garlic powder for the dry rub on the chicken. To top the potatoes we mixed some light sour cream with a generous portion of fresh dill leaves and chives.
It was goooood eats!