Potatoes Roasted in Yogurt


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I have not harvested a potato as of yet, but I wanted to have fun with this tuber.

    The rains are beating down many of my plants. The flowers which would lead to peppers, eggplants, cucumbers, and beans are not setting. The New Zealand spinach is going wild. This is one leaf vegetable that I have never really had a issues with. I do let it grown wherever it pops up. Pests do not seem to attack it, and the vines will be vigorous. With my family coming back from vacation, I wanted to prepare a special meal for them, and I was hoping for more from the garden.

    My daughters are fascinated by the potato plants in the garden. The idea that we will be eating from the roots is intriguing. Carrots can be seen, but the tubers are not visible. We do have Jerusalem artichoke, but they have not made the connection that we will be eating the tubers of this sunflower. With the potato on their minds, I decided to include it in the meal. The most common preparation in my home is to boil the potato, coat them with butter, and then add parsley, cilantro, or paprika. This time I parboiled them. In a roasting dish, I mixed yogurt with turmeric, fenugreek, salt, pepper, and sumac. I also included sugar. I coated each potato, and then roasted them in a 425F oven for fifteen minutes. The paprika colored the spuds yellow while the sugar browned the edges. This went down well with the family.
    For the next component of the meal, I focused on the garden. I harvested a good deal of the spinach. I cut leaves from the garlic bulbs too. I used the same water from preparing the potatoes. I blanched the leaves in boiling water along with sliced ham. This was thin sliced luncheon meat cut into strips. Sorry no schinken or prosciutti on hand, but that we have been great. The garlic leaves were finely chopped. I took them and a little domestic feta for the spinach. This came out well.
    I pan fired chicken thighs. Removed the skins, and placed them pack into the pan. I added a tomato sauce and balsamic vinegar. The thighs simmered for about forty minutes till they were done. Fresh basil from the garden was thrown into the sauce when I had taken the pan off of the flame.
    Iloved the flavor of the potato dish. I think that next time I should add peas to the completed dish. I think this might be Indian inspired. I had planted fenugreek recently, and they are growing well. The remaining seeds were crushed for this meal.  So how do you prepare a potato?

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Greetings

This site came out of my desire to write about my love of gardening, but also to connect it to my knowledge derived from home inspections. That is why I tied it to the home inspection site.If you have questions, you can email them to me (frank at yourhoustonhomeinspector.com). For home inspections, call 713.781.6090.
Happy gardening, Frank

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