My kids planted 15 lbs of seed potatoes 5 months ago and last week they harvested 184 lbs. I can remember when I was a kid driving to my grandparent's farm in Iowa and dreading when the potatoes had to be dug up. We used pitchforks and it was hard work, majority of the time I would accidentally stab the potatoes with the pitchfork so it would be kindly suggested that I sit on the ground and pick the potatoes out of the dirt instead. This time the pitchforks were tossed aside and we welcomed the potato plow; it worked like a charm...184 lbs of potatoes just came rolling out of the ground!
Contributing a whopping 1 lb to that 184 lbs was this little beauty...
This potato is so ugly that I just can't eat it. It just sits on my kitchen counter, looking at me, reminding me of a blob fish.
1 large russet baking potato
olive oil to coat
salt and pepper to taste
Preheat oven to 375 degrees. Scub the potato with a stiff brush under clean water, dry and prick with a fork all over, I poke mine 12 times for this size potato. Set the potato in a small bowl and coat it with olive oil and sprinkle kosher salt on all sides. Place the potato on your middle oven rack. I usually put a sheet of tin foil on the bottom rack to catch any oil that drips. Bake for one hour or until the the skin feels crisp but the inside is soft when you slide a knife in.
My favorite time of year...
cattle grazing down by the river...