Have you ever eaten a potato that is so fresh the skin is still paper thin and fragile? New potatoes need to be handled with a little extra care, but they are worth the trouble. Like most other vegetables, you can taste the difference when eating a freshly harvested potato.
I contemplated showing you what my hands look like after I have dug for potatoes, but decided the picture was too unappetizing. I dig for potatoes with bare hands because the skin is so fragile that it is easily torn. I tore the skin on the above potato just by washing it a little too vigorously.
- 3 lbs. red potatoes, quartered
- 4 cloves garlic, minced
- ½ cup onion, diced
- 4 Tablespoons olive oil, separated
- pepper to taste
- 1 cup vegetable broth (How to Make Vegetable Broth)
- In a large pot, boil potatoes until they can easily be pierced by a fork. Drain and rinse the potatoes.
- While the potatoes are boiling, brown the minced garlic and diced onion in 1 tablespoon of oil.
- Mash the potatoes; adding garlic and onion mixture, oil, and pepper. Add the broth slowly to achieve the desired texture.