04 Jan Yellow Creamer Potato Quest
Yellow Creamer Potato Quest
Say that 5x fast!
My husband & I discovered this dreamy, creamy potato at our neighborhood market, which carries a fabulous array of organic produce. We’re convinced, and our holiday houseguests concur, that this small potato is the potato to use when we roast them in the oven. They truly are the closest thing to candy — well at least of the tuberous vegetable persuasion.
So, now that we’ve discovered each other … we’d like to continue to relationship in a big way – you know, a grow-yer-own type of way. Trouble is, I can’t find seed potatoes that are called “Yellow Creamer” anywhere! Since tater planting time is just around the corner, my search has intensified. Seed potatoes should be planted by mid-March at the latest, so I’m hoping that I’ll be able to sleuth a source at the Northwest Flower & Garden Show in February if I haven’t been able to solve my mystery before then. With so many top-notch growers and horticultural experts under one roof, surely I can find someone to help me with my quest. Although I have to say, I’ve checked several internet sites and my Google searching leaves me suspicious. Could it be that “yellow creamers” have another moniker, like “coriander” has “cilantro”?
So, dear readers, if any of you can shed light on this topic we will be endlessly grateful!
In exchange, I offer our very simple recipe –
- 3 lbs Yellow Creamer potatoes – whole potatoes the size of walnuts (or slightly larger, if you must). Cleaned & trimmed, but unpeeled. (We halve or cube ones that are on the large side.)
- Coat with two teaspoons olive oil — really just two teaspoons!
- Toss with a mixture of dried basil, savory, thyme, rosemary, marjoram, and salt (1t each)
- Spread evenly on nonstick cookie sheet
- Roast for one hour in a 400-degree oven, stirring once at about halfway
For more great gardening tips, visit Jasmine’s San Francisco Flower & Garden Show blog.