Untapped Grilling and Other Addictions

One Potato, Two Potato Three Potato………..

………………….Sixty-one Potato!!!!!

Did you play this game as a kid growing up. It was kind of the unisex version of “Patty Cakes”.  And the next words after Three Potato should have been Four. But as you can see, my number is “Sixty-One”. Thats becuase after 5 months of germinating, underground growing, followed by beautiful blooms of foliage on the surface, I harvested 61 potatoes from the humble roots of three potatoes.

That’s called Leveraging.

Purple Haze Potato

 I started out with one Purple Haze Potato and buried it about 6 inches under some good soil. Two feet away I planted two Fingerling Potatoes. It took about 2 1/2 months during the winter mind you, but all of a sudden little leafy vines started coming out of the soil.

Fingerling Potaotes

A few weeks later little flower blossoms started appearing. To be perfectly honest with you, I had no idea what was going on. But I met this young mother with her two toddlers at Community Garden and she told me to add dirt. And add dirt…and add dirt each week until the flowers and vine start to die. When they are all dead, start digging! And that’s exactly what I did this weekend. The first turn of the shovel produced 1 fingerling. I was expecting maybe about 5 to 6 potatoes in total. But the next shovel full had 5. Then 4 more. The next thing I new, I had dug up 49 fingerlings and 12 Purple Haze! I was giddy over this first time adventure. I couldn’t stop giggling.

The “Haul”

So after a little scrubbing and cleaning these spuds went into the oven. Here is all I did:


Finished Fingerlings

Fingerling and Purple Haze Potatoes

2 Sprigs Rosemary

3 Sprigs fresh Sage

3 Sprigs fresh Thyme

6 cloves of Garlic unpeeled

Purple Haze insides

4 tablespoons of extra virgin Olive Oil

Salt and Pepper


Preheat oven to 500 degrees and place baking sheet in to heat up

Add Potatoes, rosemary, sage, thyme, and garlic to a medium bowl. Drizzle olive oil and season with salt and pepper. Pour Potatoes onto preheated baking sheet. Reduce heat to 425 degrees. Roast for 20 minutes until crispy on the outside.


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