Baked Walleye & the Coolest Potato I’ve Ever Seen

Last Saturday I picked up a bag of red potatoes from King’s Hill Farm and some walleye fillet from Supreme Seafoods at the Mineral Point Winter Farmer’s Market (at the Old Royal). As I was cutting up the potatoes for dinner one night, I was taken aback by the interesting red pattern inside. I hadn’t seen a potato that looked like this before. At first I thought there was something wrong but every piece looked the same and they were just beautiful so they could not possibly be bad for me 🙂

Isn’t it gorgeous? The next day, I emailed Jai, one of the owners of King’s Hill Farm to asked about this special potato. It’s called a French Fingerling which is funny because they are not at all the size of little fingers. Do French people have big fingers? Kidding! (On a side note, King’s Hill Farm also have the largest carrots I have ever seen. Will post about it later.) I think these potatoes would be perfect for a German potato salad, but so far I’ve just used them in a one pan meal with the walleye fillets and some other vegetables I had around.

RECIPE

2 T Spanish olive oil
rosemary (dried from my summer garden)
oregano (dried from my summer garden)
potatoes (from King’s Hill Farm)
yellow beets (from Shooting Star Farm)
cherry tomatoes
mushrooms
1 piece of bacon (from Marr’s Valley View Farm)
1 medium head cipollini onion (from King’s Hill Farm)
salt
pepper

Walleye (from Supreme Seafoods)

drizzle with olive oil
salt
pepper

I basically put in whatever veggies I could find in the house. Bake at 400 degree for about 50 minutes then placed the walleye fillets on top of the veggies for the last 8 to 10 minutes. (You can start cooking from a cold oven, no need to preheat.)