Potatoes! I love the new potatoes we get from the farm. They are so creamy and good, I always have to use them right away.
This week, I roasted them along with the carrots. I cut the larger potatoes into halves or fourths, and cut the carrots into fourths the long way. I tossed them with olive oil, salt and pepper and roasted them in a hot over for about 25 minutes.
I served them with some elk steak we had in the freezer and a quick salad made from the lettuce and some thinly sliced turnip, which reminded us a little of radishes. I had an avocado in the house, so I threw that in the salad with some lemon juice, salt and pepper and olive oil. The salad would have been great with a hard-boiled egg, but I didn’t have any on hand.
Roasted New Potatoes and Carrot Fries
Cut larger potatoes into halves or fourths. Peel and slice carrots into fourths length-wise. Place on baking sheet and toss with olive oil, salt and pepper. Roast at 425° for 25 minutes, with out tossing or stirring. Serve.
What did you make this week?
Anisa has been a member with the Monroe’s since 2008 as both a working member and a non-working member. She and her family enjoy a full share. Read more from Anisa at The Lazy Homesteader.