This is our favorite way to cook full-grown and storage potatoes. (Smashed Oven Potatoes is the best recipe for new potatoes in the spring.) The technique comes from Cook's Illustrated, and it produces a potato with a crispy, crunchy outside skin and a creamy, steamy interior. It's worth the extra step of parboiling the potatoes.
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Pea shoots make a fun, springy alternative to the usual basil pesto. You can bulk this up with spinach or stay simple. In addition to pasta, pesto is also great with potatoes - try tossing with roasted ones or mixing into mashed - or spread on good bread as a kind of bruchetta.
 These are like the crazy love-child of baked potatoes, mashed potatoes, and oven fries. They aren't exactly pretty, but they are delicious.
You want the small new potatoes for this recipe – the big storage ones just won’t do. This is one of our go-to recipes anytime there are beets and potatoes and it isn't too hot out. Simple, delicious, and infinitely variable.
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Everyday Chef Chow Recipes Eating Well The Kitchn Martha Stewart WTF is this vegetable? Eating What We Grow (PDF) Cookbooks We Like Local Flavors Vegetarian Cooking for Everyone Chez Panisse Vegetables Flatbreads and Flavors Wild Fermentation The Art of Simple Food Feeding the Whole Family Putting Up Storage Guidelines for Fruits & Vegetables (PDF) The Zen of Food Preservation (PDF) 101 Jam Recipes Making Sauerkraut |
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