After our recent potato harvest I couldn’t wait to taste those cute little spuds. I used some of the smallest ones that night for a simple side dish. I cut them in half and put them into a plastic bag, added some olive oil, garlic salt and parsley then shook it all up to coat the taters. I spread them out on a greased baking sheet and baked them for about 20 minutes on 400* since I was running short on time. Delicious! Crunchy, salty and just plain yumminess.
They were a great addition to the local chicken I had cooking in the crock pot all day with some fresh garden herbs and homemade chicken stock. And yes, it is sweet corn season! I’m anxiously waiting for the corn to get to the perfect sweetness for canning/freezing again this year. Soon, very soon.