The potatoes on the weekly markets here are called Afra, Annabelle, Belana (new for Linda), Augusta, Leyla, Linda or Sieglinde and they are young varieties. Only in special shops you get the heirloom varieties from Tender * on page 431/432. I got a “vegetable package” from Essbare Landschaften (edible pastures) with Duke of York, Belle de Fontenay and almond potatoes.
Nigel Slater combines on page 452 new potatoes with robust salami and olives, my gentlemen prefered Frikadeller and onions.
A delicious and easy way to serve potatoes.
Roast Duke of YorkYIELD: Serves 3 as a side
Roast Duke of York, delicious potatoes out of tze oven INGREDIENTS:
INSTRUCTIONS
total time: 50 minutes |
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Roasted potatoes with Rosemary is a natural combination. I more of a potato lover while my southern husband likes rice more. We compromise and have potatoes and rice in equal amounts as a sides.
Love this post.
Your roast potatoes look so golden, crisp and delicious. This is one of my family’s favourite ways of eating them, and with that meat patty, would devour that plate of food in no time at all!
Pure simplicity – yet utterly delicious. I’ve never heard of any of those varieties of potatoes – definitely not ones we get here in New Zealand it seems.
I love this simple potato bake. I could eat a plateful of this on my own! Rosemary are perfect with potatoes!
I love the variety of potaotes you have–“Duke of York” sounds so elegant. ;-)
Rosemary with roasted potato is a perfect combination–they look fabulous.