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.
- 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
- 1 piece of bacon (from Marr’s Valley View Farm)
- 1 medium head cipollini onion (from King’s Hill Farm)
Walleye (from Supreme Seafoods)
- drizzle with olive oil
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.)
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