2 tbsp olive oil in a lg roasting pan, leave skins on the spuds (and don't even cut them if small) - preheat oven to 400, roll the spuds in the oil in the pan, add some garlic if you like (we often leave it out), tsp salt, grinds of black pepper, and tsp or more rosemary leaves - roast for 1 hour or more depending upon how darkened you like them), rolling them about occasionally.

Our favorite accompaniment to crab cakes or baked cod!

Let me know if you want seeds of some different tomatoes next year - I am happy to share (and have thousands of types, some of them quite rare)

BTW green zebra turned out to be a very good tomato. My mortgage lifter
did not produce any really big tomatoes this year.

I'll try your dish too ..... I do something like it on the stove top in a
cast iron skillet ..... olive oil, garlic, sea salt, and a little fresh pepper ....
then I roll the small redskins every 5 minutes and cook them for about
15 minutes.

send me your name and address by DU p-mail and I'll send you a couple
of sky blue asters ..... great native plant with late season blooms .... butterflies
love 'em ..... just cut them in 1/2 a couple of times and by fall you will have
an aster bush

Symphyotrichum oolentangiense (used to be Aster azureus) but now it is named
after the Olentangy River in central OH where it was first found by Europeans.

style dish my Mom always made. Fresh dug potatoes taste yummy with half runners and vegetable stock. I'll use a little OO and fresh rosemary and parsley. I love using the crock pot for this; beans on the bottom, topped with the potatoes. Side of fresh baked cornbread and not much can compare with this delicious comfort food.

I've taken to using pink Himalayan sea salt (it does make a difference) and fresh ground organic pepper. I see below about the skins. I absolutely leave potato skins on at all times.

Just boil them in salted water (whole if they are small bite-size and diced to bite-size if not), drain, add butter, salt pepper, and fresh parsley (if you have fresh it is best but can be done with dried parsley).

I know, gasp, butter. I am an old-fashioned cook.

I have about a bushel of them .... little round ones to larger sizes ...
do you take the skins off?

Actually, I never take skins off of any potatoes, but the beauty of redskins is that you should never have to. The skins are thin and soft.

so the buttered parsley will stick on the potato.



Good eating

I didn't start any this year but last year I had plenty of them up till the first frost. I am still getting some kind of yellow tomatoes in the garden. Everything else is done though. What ever those yellow ones were, they were blight-resistant. I got them at the local greenhouse.

I can't wait to start my own seeds again!

that will knock your socks off. If you are interested, PM me. Right now I am going to bed.

Do you have seeds for those tomatoes?

"I have a great recipe for scalloped potatoes "that will knock your socks off."

My aunt Irene made the best scalloped potatoes and ham --- but I don't have her recipe and she's gone now. So, thanks if you share yours!

I'm on my way to bed now. I have an early and long day tomorrow.

This recipe is very adjustable to use ham or anything else your heart desires. The cooking method is the trick to success.

Can't wait to make 'em.