This is mostly a blog about fruit, but once in a while, we talk about veggies, too…
I love new potatoes. By that I mean “young” potatoes that have a thin skin and moist, fine-textured flesh. When I visit my grandmother in Scotland, she only buys Ayrshire potatoes — the special variety that are grown in her shire or county. The only potato in the States that even compares to Ayrshires are Frieda’s Organic Klamath Pearl Potatoes. If you are a potato fanatic like me, or you’re British (like me), these spuds are for you. If you’ve never really cooked with anything but Russets or red potatoes, you must try them!
Organic Klamath Pearls are actually an Irish-origin variety. They have a very thin, tender white skin and very fine flesh that becomes airy and creamy when cooked. You can boil them and mash them, or you can roast them whole or halved, and you never have to peel them.
And of course, they are USDA-organic, too. Klamath Pearls are grown in the Klamath Basin, a special potato farming area on the border of Oregon and California. The climate and soil is ideal for growing potatoes, and Klamath Basin Fresh Direct, a group of farmers there, take great pride in cultivating these special tubers in a way that has a minimal impact on the environment and wetlands nearby. You can almost taste the love in these spuds.
On each package of Frieda’s Klamath Pearls, there’s a recipe for Roasted Aioli Pearl Potatoes. I followed the recipe with a few adjustments: I used fresh rosemary instead of the basil and parsley. Also, my oven tends to be on the cooler side, so I upped the temperature to 400 degrees, and roasted for about 40 minutes.
Roasted Aioli Pearl Potatoes
1.5 lbs. Organic Klamath Pearl Potatoes
1 Tbsp. cup olive oil
2 Tbsp. butter, melted
3 Tbsp. mayonnaise
2 cloves fresh garlic, minced
2 Tbsp. fresh parsley, chopped
1 tsp. fresh basil, chopped
Salt and pepper to taste
Parmesan cheese, for garnish
Fresh parsley, for garnish Halve potatoes; set aside. In a large bowl, combine the next seven ingredients (olive oil to salt and pepper). Add potatoes and toss. Next, place potatoes in a roasting pan, uncovered, and roast at 350 degrees for about 30 minutes, stirring often. Once potatoes are cooked, remove from oven and garnish with Parmesan cheese and parsley.
These came out absolutely delicious! Crisp and caramelized on the outside, moist and fluffy and creamy on the inside. The perfect roasted potato. We paired them with some sauteed chicken sausages and caramelized onions for a simple Sunday dinner.