Did you know that potatoes come in all shapes, sizes, and colors? Potatoes are great because not only are they so many types, but you can also cook them so many ways! This week’s Kids’ Share included three types of potatoes along with some other cold-weather vegetables: Russet Potatoes, Kennebec Potatoes, Strawberry Paw Potatoes, Tuscan Kale, Scallions, Celeriac (Celery Root), Dill, Carrots, and Garlic. This week’s tool was a 1/8th cup measure.
Some of our favorite potato recipes are Sweet Potato Fries, Twice-Baked Potatoes, Latkes, and Potato and Pea Salad. This week, we made different potato dish: Smushed Potatoes! It’s super easy, and the potatoes come out nice and crispy in the oven.
First, boil the Strawberry Paw Potatoes (or any small round potato) for 15 minutes. Once soft, put the potatoes on an oiled baking sheet and gently smush the potatoes using a potato masher. Brush olive oil, garlic, thyme, salt, and pepper on the tops of the potatoes. Bake for 25 minutes at 450 degrees in the oven.