During the harvest of our garden potatoes when I was a child, it was my job to dig into the holes to make sure all the potatoes were out, including the small runt ones.
These small potatoes were a treat that my mother would boil and add to a basic white sauce. Baby carrots and fresh beans or peas were often added. They were used within a few days because they did not store well.
This method of serving small potatoes may be why little potatoes came to be known as “creamers”, or it could be their creamy texture.
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Small potatoes are no longer a short-lived fall treat but are now bred and grown to be small to meet an expanding consumer and restaurant market for the tasty, easy to use little potatoes.
During the past 20 years, there has been significant research and development to produce little potato varieties that measure 19 to 42 millimetres, have a creamy texture and are thin skinned.
Just like larger potatoes, there are a variety of colours: red, white, gold and purple.
They are the smallest in the potato family and are harvested at their peak of flavour and maturity. Their nutrient rich skins are thin and tender, so no peeling is needed.
Gentle handling is necessary because the potatoes do bruise easily.
The skins of all potatoes are high in fibre, and the thin little potato skins are tender and easy for anyone to eat. Potatoes are very easy to digest and there are few, if any, known allergies to potatoes.
Nutritionally, potatoes are a good source of vitamins and minerals, in particular potassium, which supports digestive and kidney health, regulates blood pressure and helps build strong bones.
They are also an excellent source of vitamin B6, also known as pyridoxine, which helps in converting food energy and assists the body in metabolizing fats and proteins. B6 also helps produce melatonin and the hormones serotonin and norepinephrine, which affect mood. This may be why potatoes are often considered a comfort food.
Potatoes are also a good source of healthy carbohydrates, especially for children, athletes and seniors.
Creamed potatoes
This is just like my mom use to make.
Serves six.
- 1/4 c. butter melted 60 mL
- 1/4 c. flour 60 mL
- 1/2 tsp. salt 2 mL
- 2 c. milk 500 mL
- 2-3 c. small potatoes, cut in half
- sliced baby carrots, green beans or peas, optional
In a large saucepan, melt butter, add flour and salt and stir together to form a paste. Slowly whisk while adding milk, to prevent lumps. Heat until thickened, constantly stirring to avoid lumps and sticking.
Boil or microwave potatoes, drain and add to sauce.
If adding other vegetables, reduce quantity of potatoes. Cook carrots with potatoes. Add beans or peas to sauce and cook five minutes before adding potatoes.
Add cooked potatoes and carrots.
Stir often to prevent sticking. If too thick, add a little more milk.
Serve as a vegetable dish.
A milk-free version can be made by substituting almond or soy milk.
Grilled little potatoes
Serves six.
This is one of our favourite ways to enjoy little potatoes. Serve with any grilled meat or fish.
- 1.5 lb. bag little potatoes 680g
- 1/3 c. water 75 mL
- 1 tbsp. canola oil 15 mL
- 1 tbsp. butter 15 mL
- 1/2 tsp. salt 2 mL
- 1/4 tsp. pepper 1 mL
- fresh parsley or dill
Optional:
- 3-4 garlic cloves smashed
- 1/2 half an onion, chopped
- 2-3 carrots, sliced
Cut an 18-inch (45 cm) piece of heavy-duty aluminum foil. Cut potatoes in half and place in the centre of the shiny side of foil. Add onions and carrots if using. Top with oil, salt and pepper. Bring two long sides of foil together and fold over two to three times to create a seal. Fold edges together to seal one end. Add water and seal the second end.
Place on a medium-high heated 400 F (200 C) barbecue and cook 15 to 20 minutes, or until potatoes are soft when pressed.
Garnish with fresh parsley or dill.
Traditional potato salad
Grill an extra package of little potatoes to make this easy summer salad.
Serves six.
- 1.5 lb. bag little potatoes 680g
- 1/2 tsp. salt 2 mL
- 3/4 c. mayonnaise 175 mL
- 1 tbsp. apple cider vinegar 15 mL
- 1 tbsp. prepared mustard 15 mL
- 1/2 tsp. ground black pepper 2 mL
- 1/4 c. dill pickles, chopped 60 mL
- 1 tbsp. pickle juice from jar 15 mL
- 1 cucumber, peeled and chopped
- 3 celery ribs, finely chopped
- 4 green onions, finely sliced
- 3 large hardboiled eggs
- 1/4 tsp. smoked paprika, to garnish (optional) 1 mL
- 2 tbsp. fresh dill, chopped, to garnish 30 mL
If not using grilled potatoes, place potatoes in a large saucepan, cover with water, add salt and simmer for 15 minutes or until potatoes are fork tender. Drain and run under cold water to cool. Cut potatoes in half or microwave potatoes for five minutes (see below).
While potatoes are cooking, place eggs in a medium saucepan and add cold water to cover by one inch (2 cm). Bring to a rolling boil. Turn off heat and put a lid on saucepan, let stand 13 to 15 minutes. Drain eggs and place in a large bowl of ice water to cool quickly. Ice packs work well if ice cubes are not available.
Peel eggs and roughly chop.
In a large bowl, combine mayonnaise, apple cider vinegar, mustard, black pepper, chopped dill pickles, pickle juice, cucumber, celery and green onions. Mix until ingredients are well incorporated. Add potatoes and eggs and stir gently to combine.
Garnish with paprika or dill.
How to microwave little potatoes
Place whole little potatoes in a microwave-safe container with a lid that is large enough to hold potatoes in two layers maximum. Otherwise, cook in batches for best results. Add one tablespoon of water. Microwave for five minutes on high. Carefully remove cover because the dish will be hot. Test for doneness with a sharp knife. Potatoes should be soft inside.
Chicken and potato foil packs
The little potatoes and chicken are smothered in a garlic cream sauce and then topped with melted cheese and bacon. This is a great recipe that can be prepared ahead of time, put into the refrigerator and then pulled out to cook on the grill for an easy cabin or camping supper or to pop into the oven for a busy weeknight supper. They could also make an easy to transport harvest meal.
Serves four.
- 1.5 lb. bag little potatoes 680g
- 16-20 baby carrots (optional)
- 1/2 c. heavy cream or sour cream 125 mL
- 2 cloves garlic
- 3 green onions sliced
- 4 tbsp. salted butter 60 mL
- 8 boneless chicken thighs or 4 boneless chicken breasts, sliced in half horizontally
- salt and pepper to taste
- 1 1/2 c. cheddar cheese, shredded 375 mL
- 1/4 c. bacon pieces 60 mL
Preheat oven to 400 F (200 C)
Cut little potatoes in half, place in a medium-sized bowl and add carrots. Add minced garlic and stir together.
Pour cream into bowl and stir until vegetables are coated.
Cut four 18 X 12- inch sheets of heavy-duty aluminum foil and place shiny side up.
Evenly distribute vegetables between foil pieces.
Reserve leftover cream sauce.
Top vegetables with sliced onions and a tablespoon of salted butter. Repeat this process with the other three packages.
Place chicken into cream mixture and stir well to coat chicken.
Evenly distribute chicken and add salt and pepper.
Seal packages by bringing two long sides of foil together and fold over two to three times. Fold edges together to seal ends. Repeat with the other three packages. Place packages onto a large cookie sheet.
Place sheet into oven and cook for about 40 to 50 minutes until chicken reaches 180 F (82 C) and vegetables are tender.
After cooking, remove packets from oven.
Carefully open each packet — they will be hot — and top with shredded cheese and bacon pieces. Keep packets open and place baking sheet back into the oven for a couple of minutes to melt the cheese.
Remove the packets, garnish with green onions and serve.
To cook on a barbecue
Preheat grill to medium heat.
Place packets on grill and close lid.
Cook for 45 to 50 minutes or until chicken reaches 180 F (82 C) and vegetables are tender. Garnish with cheese and bacon and heat until cheese melts.
Adapted from a www.littlepotatoes.com recipe by Brandie Skibinski.
Betty Ann Deobald is a home economist from Rosetown, Sask., and a member of Team Resources. Contact: team@producer.com.
