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It just may be constitutionally un-American to not like potatoes in some form or fashion.  Is there another vegetable that we’ve found so many ways to prepare? This could be the reason that potatoes are the one type of vegetable that we never have enough of (even though we never give a single spud away).

Potato varieties in the Beekman 1802 Heirloom Vegetable Garden:

PURPLE PERUVIAN FINGERLING POTATO – An ancient Peruvian potato originating in the Andes Highlands. Purple skin and flesh.

RED THUMB FINGERLING POTATO – Fingerling potato with red skin, and pink ringed flesh.

AUSTRIAN CRESCENT FINGERLING – This yellow skin, yellow flesh fingerling produces incredible yields and tubers up to 10 inches long. Great in potato salads; it can also be boiled, steamed, or roasted.

KERR’S PINK IRISH HEIRLOOM – With pale pink skin and pinkish-yellow flesh, this old Irish variety is good for boiling, baking, or frying.

BINTJE POTATO – An old variety from the Netherlands with yellow skin and flesh. Fantastic for French fries.

Nothing brings out the delicious flavor of potato than roasting, so this week we offer an unadulterated classic recipe:

Roasted Potatoes and Herbs

Salting the potatoes when they start to cook rather than waiting until they’re done seasons them inside as well as out. While they don’t need any embellishment, a savory dipping sauce follows the potato recipe.

Ingredients

3 tablespoons olive oil
5 garlic cloves, skin on
2 branches fresh rosemary or 1 teaspoon dried, crumbled
1 1/2 pounds new potatoes (any color or some of each), well-scrubbed and halved lengthwise
1 1/2 teaspoons coarse (kosher) salt
Sauce (optional)
1/4 cup mayonnaise
1 1/2 teaspoons sweet paprika (smoked or regular)
1 1/2 teaspoons lemon juice

Instructions

1 Preheat the oven to 425. Add the oil, garlic, and rosemary to a roasting pan and place in the oven. Roast for 5 minutes or until the oil is fragrant. Remove the pan from the oven and place the potatoes in a single layer, cut-side down in the pan. Sprinkle with the salt.
2 Roast, without turning the potatoes over until tender when pierced with a knife, 25 to 30 minutes total. With a slotted spoon, transfer the potatoes to a serving platter (leaving the rosemary behind. If not making the sauce, serve each person a garlic clove.
3 If desired, make the sauce: Squeeze the soft cooked garlic out of its skins into a blender or small food processor. Add the mayonnaise, paprika, and lemon juice and puree until smooth. Serve alongside the potatoes.

This summer, Josh, Brent and their pal Sandy Gluck are developing recipes fresh from the Beekman 1802 Heirloom Vegetable Garden.

Up next?  Start shucking that corn