While Waiting on Our Fall Potatoes to Sprout

Our Fall crop of Irish Potatoes are in the ground.  We used small potatoes from our spring crop for the seed potatoes for the fall crop.  The spring crop has stored surprisingly well.  Firm.  No big growth from the eyes.  Beautiful.

So while we're waiting for the fall crop to grow, we might as well eat some of the spring crop, right?  Here's one of our favorite recipes using Irish Potatoes.  Years ago, I found the recipe for a side dish called Crash Hot Potatoes.  It quickly climbed to the top of the kid's favorite list.  It is simple and tasty.

15 potatoes
4 T extra virgin olive oil

Salt & Pepper

Fresh Rosemary

Heat your oven to 450 degrees.  Boil a pot of potatoes until they are tender, testing with a toothpick.  Put a little olive oil on the bottom of a baking dish and place potatoes in dish.  Get a potato masher and mash down on each potato until it barely breaks open and then turn the potato and mash again.  Drizzle the top of each potato with olive oil.  Add salt and pepper to the top of each "slightly mashed" potato and then put fresh rosemary on top.  Put in the oven for 25 minutes.

We had these for lunch after church on Sunday.  They were so good they made me want to holler.  That's something my grandmother would say if she were still around.

Perhaps by the time we eat the rest of the spring crop potatoes, the fall crop will be harvested.  That would be neat.  Year-round spuds.