These boys of mine are funny eaters. It has taken almost their entire lives (so eight and nine years) for them to decide they like potatoes. Imagine! For most of their lives, potatoes were a non-existent participant in their food repertoire and as a result essentially absent from my own as well.
I don't believe in not cooking something just because the kiddies won't eat it, but when a certain food item elicits gags, moans and groans and runs of full-mouths to the nearest compost bin, I just don't think it's worth the hassle. So we were a potato-less family for many years.
I'm not sure when they decided to like potatoes, but thank goodness they have. It's so nice to enjoy a baked potato, homemade sweet potato fries and roasted fingerlings every once in a while and have everyone at the table enjoy the experience. Occasionally we even have a baked-potato bar for dinner - a selection of toppings set out to dress our individual potatoes. It's quite fun and we can come up with some really interesting combinations - pickles and potatoes anyone?
What foods are your kiddies adverse to? Anything odd (like potatoes!)?
Lavender Roasted Fingerling Potatoes
1 lb fingerling potatoes, washed and sliced in half lengthwise
2 tbsp olive oil
1 shallot, peeled and minced
3 cloves garlic, peeled and minced
1 tsp kosher salt
2 tbsp. dried organic lavender
- Pre-heat the oven to 4oo degrees.
- Place the sliced potatoes in a large mixing bowl
- Add the oil, shallot, garlic, salt and lavender and toss with your hand until the potatoes are coated.
- Spread the potatoes onto a baking sheet and roast in the pre-heated oven for 15-20 minutes or until golden and tender.