On April 20, 2013, Lo and I made plans to buy a variety of potatoes and cook them and write about them. We did.
I just came across the pictures I took that day (April 20, 2013), attempting to capture the lushness of the color, the pleasure in the arrangement, the curiosity about the taste.
We paired them with sprigs of fresh rosemary:
and garlic chives:
Glazed them with olive oil, roasted them for two hours at 400 degrees, and returned to glistening pans of roasted red, purple and white potatoes.
It only took about 4 days for Lo, Steve and me to consume all 25 potatoes.