Last week while we were up visiting the Blue Ridge area in North Georgia, we met a local farmer during a morning walk.
I can’t pass up farm fresh vegetables, so naturally we had to purchase some!
I bought some beautiful potatoes, still covered in dirt. That’s how fresh they are! Last night we had baked potatoes topped with BBQ Pulled Pork and fresh cut onions and cheese. Not the healthiest meal – but it sure was good!
We also picked up some of his green beans and a half dozen ears of sweet corn.
Then when we returned to our campground, ready to pack up for our trip home, the Camp Host offered us some tomatoes that he had just harvested from his garden on the hill. He had some Purple (the darker one) and some Cherry and Grape varieties as well as the usual types.
The pears are from my own tree – so sweet! I had one of those for lunch.
Tonight I want to share my Roasted Potatoes with you.
I’ve sliced them into wedges and allowed them to soak in ice cold salt water for 30 minutes to remove the starch residue. Soaking will prevent the finished wedges from having a tough exterior and give them a nice crunch.
Next I’ve drizzled on some of the Chipotle Olive Oil that I bought in Blue Ridge. The oil has a nice spice to it without being over powering.
Bake for 45 minutes at 400 and then turn the oven up to 475 until crispy brown (about 10 minutes more).
I’m serving mine with some baked chicken and steamed green beans from my farmer friend.
Don’t forget my Kickstarter campaign is still running.
Help me fund my book – even the smallest amount will help!
Please help me get my 1st book published! It’s a children’s book about a girl who finds a tine mermaid inside a shell. There is a knitting and a sewing pattern in the back of the book to make a Mermaid Doll.