The first potatoes of the summer made their appearance in our Community Supported Agriculture (CSA) box this week.
They were wedged in with the tomatoes, peppers, eggplant, (never-ending) cucumbers, onions, garlic, melon and cabbage.
Yes, you can tell it’s August when the box is almost too heavy to carry.
But the potatoes, onions and garlic pretty much held up their hands screaming, “Pick me! Pick me!” when it was time to start cooking.
How could I resist such a perfect trio?
POTATOES ROASTED WITH ONIONS AND GARLIC
1 lb. potatoes, scrubbed clean and quartered, with skins left on (see note)
2 small onions, roughly chopped
2 cloves garlic, minced or forced through a garlic press
¼ cup olive oil
Salt and freshly ground black pepper
Place potatoes, onions and garlic in a large zipper-top bag. Add oil. Seal to close and toss bag gently until the potatoes and onions are evenly coated.
Pour contents of bag onto a rimmed baking sheet. Season with salt and freshly ground pepper.
Bake in 375-degree oven for 45 minutes to 1 hour, stirring occasionally, or until potatoes are fork-tender and evenly browned.
Makes 4 servings.
Note: If potatoes are too large to quarter into small pieces, simply cut into evenly sized wedges.
— Lisa Abraham
Find previous installments of This Week’s Harvest and a list of local farmers markets at www.ohio.com/lifestyle/food.