During the springtime our classes begin to venture into planting and container gardening so that the Yummies understand firsthand that our food comes directly from the earth to our ingredient trays, with little fuss in between. After planting a large rosemary plant in this class last week, we immediately picked a hefty sprig of it and cooked up a dish in its honor.
With all the carb-hating that goes on these days, I honestly feel sorry that so many people will not eat potatoes at all. They are really not bad for you; in fact, they have some very charming nutritional qualities. Red potatoes, for example, contain iron and vitamin C and even a bit of protein.
Furthermore, this particular dish is simple but divine. One of the moms who had to miss class last week and sent her Yummies with a sitter got to take home a large container of our potatoes to taste. She called later to ask what on earth was in them. She had to know because she wanted to make them immediately. Luckily, they are simple to make, perfect for a mini-chef OR a beginning big chef. The fresh herbs really make these special, but in the middle of winter, or if you do not have access to a kitchen garden, use half the amount of dried herbs instead.
Lemony Potatoes with Fresh Herbs
*2 lbs small potatoes (such as red, creamer, Peruvian blue, etc.), cut into 1/2-inch chunks
*1 heaping tablespoon chopped rosemary
*2 t. chopped oregano
*2 t. chopped thyme
*1 T. olive oil
*1/2 t. salt
*1/2 t. black pepper
*the juice of one lemon
Preheat your oven to 400 degrees F. When you cut the potatoes, place them in a large bowl filled with cold water till you are ready to add them to the rest of the ingredients.
Together: Combine the herbs, olive oil, salt, and pepper in a large bowl. Let your mini-chef squeeze the lemon juice into the bowl. Whisk everything together.
Add the potatoes, and mix it all together with your hands. Then, pour it all into a 9×13-inch baking dish. Pour in enough water so that the water level around the potatoes is about an inch high.
Big Person: Put the baking dish into the oven and bake for a half hour, or until all of the water evaporates and the tops of the potatoes begin to turn golden.
