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Red & Blue Herbed Potatoes

While I haven’t been here—at The Sensitive Pantry—so often lately I have been out and about with friends and family. In between we’ve been dodging (or not) hurricanes and freak October snowstorms that have left us on two occasions without power for more than 5 days each time.

Yes, life has been clipping along at a fast pace. Even so, the individual events—in snapshot form—hold good memories. Lovely images of friends walking together on the beach, meeting up at the farmers’ market with someone who gets as excited as I do about organic vegetables, and the sounds of generators humming throughout the neighborhood while we chat lazily with the folks next door.

One of the highlights of my fall weekends is coming to a close and I’m feeling blue about it. Most Sunday mornings I grab my shopping bags and head out to one of two local farmers’ markets. Most times I meet up with Stephanie from Gluten-free by Nature (and on occasion Amber from Bluebonnets and Brownies) to stroll about in the perfect weather, gushing over organic broccoli raab and San Marzano tomatoes (sigh), delighting over the fresh fish, checking out the adorable alpaca and catching up on all that’s going on in our separate worlds.

It’s pretty simple—it makes me really happy to spend a few hours this way every week. Really happy. So easy to do. So simple. So nourishing—in so many ways.

Come to find out there’s a winter market about twenty minutes away. Bazinga!


Up next—homemade roasted tomato ketchup from organic San Marzanos!

Red & Blue Herbed Potatoes

One of the organic farmers offers a great selection of potatoes. The red and blue varieties are boldly colored throughout. This quick recipe is as simple as it is beautiful.

Preheat the oven to 400 degrees. If you have a convection oven use the Convect Roast setting.

Scrub and dry:

About 8-10 small to medium organic red and blue potatoes

Cut them into equal sized pieces. I cut mine in half long-ways and then in about 3/8 inch strips (again cutting along the long side).

Rinse the potatoes in cold water and dry thoroughly.

(I used a ziploc bag for the next two steps.)

Toss with:

1 1/2 teaspoons olive oil

Sprinkle and toss to coat with:

2 teaspoons almond flour
2 teaspoons grated pecorino romano cheese
1 1/2 teaspoons mixed dried herbs: thyme, sage, rosemary, oregano
salt and pepper

Place the potatoes in a cast iron frying pan and roast in the oven for about 20-25 minutes until fork tender.

Makes about 4 servings.


Link up your farmers’ market recipes!

Stephanie and Amber created some really wonderful dishes from their farmers’ market purchases—a lovely Pumpkin Sage Cake (gluten-free and vegan) from Steph and mouth-watering Kielbasa, Apple and Kale Hash from Amber (naturally gluten-free).

Have any favorites you’d like to share?

Recipes are not restricted to allergen-free recipes. Link sharing available through December 15, 2011.


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Reader Comments (10)

Ahh! Nancy, nothing makes me happier either than to stroll the Farmer's Markets here. I love thinking up creative dishes to make with my finds. Those potatoes look amazing. And I think that is such a great idea to coat them in your almond flour mixture. I am totally going to make these, even though I do not have those beautiful red and blue potatoes here right now!
Also linked up a soup recipe that I make with my farmer's market hauls!

Those potatoes look delicious! I wish I could come along for your farmer's market trips; they sound so relaxing and fun! Hope you enjoy the winter one as well!

Nov 14, 2011 | Unregistered CommenterTracy

Nothing beats a morning strolling the farmers market. I always look forward to discovering something new each time I go.

Oh how I adore Farmer's Markets! I wish that we had a winter one! I must go dig around and see if we do! These potatoes look scrumptious!

Nov 15, 2011 | Unregistered Commenterwenderly


these look just beautiful - you are so creative!. So love strolling the market with you too - here's hoping we continue to make time for this special *treat* ! I, for one, cannot wait to see what awaits us at the winter market:)


Nov 15, 2011 | Unregistered Commenterstephanie

Farmers markets are so exciting, I love strolling through them. Glad you've found one nearby for winter. Great recipe, yumm... Hope you've had your share of natural disasters for a while, and stay out of harms way!

Nov 18, 2011 | Unregistered CommenterInTolerant Chef

I found the raspberries at a local fruit stand-hope that works! The big Farmer's Market closes in my area in October.

Laura - works perfectly fine! Thanks for the contribution.

I love these potatoes so very much, Nancy! I can't wait to try your recipe with them!

Jan 9, 2012 | Unregistered CommenterRobyn | Add a Pinch

Gluten-free potato starch is another substitute for corn starch. As you would with other thickeners, mix potato starch with warm water and add to sauces and soups. Since potato starch can get lumpy, be sure to stir constantly and gently as you cook to keep your sauce smooth. As an alternative to potato starch, add a small mashed potato to your soup to thicken it and create substance.

Aug 11, 2012 | Unregistered CommenterGluten Free Foods

why do you need a cast iron frying pan for the potatoes? I don't have one but am interested in this recipe. would a regular baking sheet work as well? also, I'd have to leave out the cheese, as we have multiple lactose intolerant family members and 2 who are outright allergic to dairy. will have to see if the taste is still there...we are irish so we love love love our potatoes lol.

Elaine, I happen to like cast iron because it makes the potatoes crispy but I think a baking sheet would work. Hope it works well for you!

Dec 27, 2012 | Unregistered CommenterElaine
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