I had given up on my potatoes. The weather had been so hot and so dry that they looked utterly defeated—all yellow and sad. There were a few good tubers here and there, but it seemed like the crop was generally small. Some of the bigger taters were rotten in the middle when I cut into them. If it hadn’t been for the past two rainy weekends, I would have had them all pulled out by now.
But looking at them this morning in the morning light, I discovered something encouraging and positive there in my straw-mulched potato patch: New growth. Green growth. Happy plants. Good looking plants. Maybe, just maybe, I’ll get a decent crop after all.
My favorite way to cook fresh potatoes these days in on the grill. After I wash them, I cut them up sort of into thick fries. I’ll cut a medium tater in half and then cut the halves longways into four or five wedges. I’ll put these in an aluminum baking pan with some organic canola oil, salt and pepper, and some chopped up onions and garlic. And of course, my special secret ingredient: Old Bay seasoning.
I put the pan on the top shelf of my gas grill and let them cook up for maybe 10 minutes with the lid closed, then I’ll sort of shoogie them around with a spatula and let them go for another ten minutes or so. They get crispy on the outside, maybe a little brown, and a little mushy on the inside. They go great with a burger made from grass-fed beef from the local biodynamic farm (thanks Seven Stars!) and a glass of Sierra Nevada Pale Ale. The perfect summer time meal.