Growing your own potatoes means a whole host of benefits. First of all, they taste far better than store-bought ones, and if you’ve grown your own before you’ll already know this.
Second, you can keep them for a long time. When stored correctly, fresh potatoes will last for months and still taste better than their store-bought cousins.
Most commercially grown potatoes are doused with chemical pesticides and herbicides, and they are often a year old before even reaching the grocery store. Obviously when growing your own, you know exactly what goes into them and can avoid anything you don’t want.
For every pound of seed potatoes you plant, you can expect to harvest about six pounds (2.7 kg) of fresh, wonderful potatoes. Even if your garden is relatively small, you can still grow this delicious crop, either in a small area or in containers. They are well worth the effort. So if you haven’t already started to grow your own potatoes, you are going to want to!
What’s more, potatoes are incredibly versatile. This kitchen staple can be boiled, roasted, baked, fried, scalloped, mashed, stuffed, made into hash browns, chips, and so much more!
Are there any downsides to growing potatoes in your garden? Only one actually – every time you are at a restaurant or away from home, you will realize your home-grown potatoes taste so much better!
Here are a couple of tasty recipes you might like to try with your next home-grown potato harvest:
Crispy Potato Bake Recipe
This recipe pairs fresh potatoes from your garden with olives and capers (omit either or both if you don’t like them) along with aromatic fresh rosemary and thyme.
We are keeping the other flavors in the dish simple, to showcase the wonderful flavor of the potatoes. They are definitely the stars of the show!
For a slightly different taste, use balsamic vinegar rather than white wine vinegar. This recipe serves four people, so double up if you’re expecting a crowd.
What You Need:
- 2 pounds (900g) home-grown potatoes
- Small bunch of fresh rosemary
- 1 tablespoon fresh thyme leaves
- 6 tablespoons hulled black olives (optional)
- 3 tablespoons capers (optional)
- 6 tablespoons extra-virgin olive oil
- 1 tablespoon white wine vinegar
- Salt and black pepper, to taste
How to Make it:
- Preheat the oven to 430 degrees F (220 degrees C) and line a large baking tin with parchment paper. Let it hang over the edges (for easy cleanup after).
- Meanwhile boil the potatoes for 12 minutes or until they are nearly tender. Drain them, cut them into halves or quarters (depending on size) and transfer them into a bowl.
- Break the rosemary into sprigs and add these to the potatoes, as well as the thyme, and the olives and capers if using.
- Now add most of the oil and grind in some salt and black pepper.
- Stir the mixture, crushing the potatoes a little with your spoon.
- Transfer the potatoes into the prepared tin and press them down a bit.
- Stir the remaining oil with the vinegar and drizzle this over them, then bake for about 40 minutes or until golden. Serve hot, as a side dish.
Spanish Potato Omelet Recipe
One of the most versatile recipes, Spanish potato omelet can be enjoyed for breakfast, lunch or dinner, served hot, warm or cold, in a crusty baguette or alongside a salad. You can even cut it into little squares to make an appetizer or snack, perhaps garnishing the plate with a fresh parsley sprig.
The main ingredients in this recipe are your home-grown potatoes, eggs and onion. This is another recipe that showcases the unmistakably fresh taste of your home-grown potatoes in every bite!
Use medium-sized potatoes for this, or adjust the amount if yours are bigger or smaller. This recipe serves four people as a main course, or maybe ten as an appetizer.
What You Need:
- ½ cup (125ml) olive oil
- 5 peeled medium potatoes
- 8 large eggs
- 1 chopped yellow onion
- Salt and black pepper, to taste
How to Make It:
- Depending on the size of the potatoes, cut them into halves or quarters, then slice them.
- Heat the oil in a large nonstick skillet/frying pan over a medium heat, then fry the potatoes until golden and crispy.
- Now add the onion and fry until transparent, stirring often.
- Drain off all the oil, then put the onion and potato back in the pan in one layer. Turn the heat down to low.
- Beat the eggs with some salt and black pepper, and pour this mixture over the potatoes and onions. You can use a spatula to move the potatoes and onions a bit. You will want to have them evenly spread out.
- When the edges are set, put a big plate over the pan, and flip the tortilla on to it. Now slide the tortilla back in the pan so you can cook the other side.
- Keep cooking it, shaking the pan a bit occasionally, until it is cooked through.
- Put a large plate over the pan and flip the tortilla on to it.