We’re teaming up with food and garden bloggers and our friends at HGTV Gardens to host Summer Fest 2012, a season-long garden party. In the past weeks, we’ve feature favorite garden-to-table recipes and tips to help you enjoy the bounty, whether you’re harvesting your own goodies or buying them fresh from the market. For the last installment of Summer Fest, we’re exploring potatoes.
Taken straight from the sack, potatoes are pretty bland. But with just a little love — and butter — they become a force to be reckoned with. And let’s face it: They’re as versatile as they are comforting. Yukon gold or russet? Baked or smashed? Now that the most satisfying crop of all is in season, there’s no telling what could end up on your dinner table tonight.
If you grow your own potatoes, did you know they can keep for upwards of six months or more? Fresh potatoes can be eaten immediately and are prized for their tender, new skins. But potatoes can also be cured in a dry, room temperature space to allow skins to slightly desiccate. Keep them in the dark and they can store for upwards of six months. For more great tips like this one, be sure to check out HGTV Gardens.
Before we get ahead of ourselves, there’s something to be said for a quality baked potato. You know, the kind that’s sliced down the middle, perfectly moist on the inside and inundated with toppings. Food Network Magazine’s Twice Baked Potatoes pack in leeks and chive-and-onion cream cheese, while the Neelys’ Twice Smashed Baked Potatoes recipe goes the broccoli and double-cheese route.