There was a nice bag of potatoes in our CSA box this week, some red and some yellow.
It’s always nice to have potatoes on hand. Even if they are just boiled and drizzled with some melted butter and chopped herbs, they are a simple, yet satisfying addition to any meal.
For a fancier preparation, try this recipe from The Sweet Magnolias Cookbook: 150 Favorite Southern Recipes, by Sherryl Woods with chef Teddi Wohlford.
Still so easy to prepare, the recipe calls for slicing and roasting redskins with herbs and then dressing them up with a crunchy topping of bread crumbs, walnuts, grated Parmesan cheese and butter.
— Lisa Abraham
WALNUT-CRUSTED POTATOES WITH HERBS
For the crust:
1½ cups French bread cubes
¾ cup walnuts
⅓ cup freshly grated Parmesan cheese
2 tbsp. butter, softened
For the potatoes:
3 lbs. red potatoes
1 tbsp. minced fresh parsley
2 tsp. minced fresh thyme or 1 tsp. dried thyme
1½ tsp. minced fresh sage or ½ tsp. dried sage
1 tsp. salt
½ tsp. freshly ground black pepper
¼ cup olive oil
1 cup chicken broth
For the crust: Combine ingredients in a food processor. Blend well, set aside.
For the potatoes: Preheat oven to 375 degrees. Grease a 13-by-9-by-2-inch baking pan.
Thinly slice unpeeled potatoes. Rinse and drain. Toss with herbs, salt and pepper. Distribute in prepared pan. Drizzle with oil and add chicken broth.
Cover tightly with foil. Bake 25 to 30 minutes. Remove from oven and increase oven temperature to 425 degrees.
Remove foil and distribute crust over top. Bake uncovered, 15 to 20 minutes, until top is golden brown.
Makes 6 to 8 servings.
— The Sweet Magnolias Cookbook: 150 Favorite Southern Recipes, Sherryl Woods with chef Teddi Wohlford
Find previous installments of This Week’s Harvest and a list of local farmers markets at www.ohio.com/lifestyle/food.