From Anik’s Kitchen: Heirloom Potatoes


[It’s not a red cabbage kiwi. It’s an old potato variety called Violetta. – Not Valéry, but, yes, I got a bag of Traviata potatoes (don’t you dare snicker). At the annual party of the local waste management branch to boot. It’s a long story (or not: the branch cultivates potatoes). They were on sale in hipster paper bags, and I had never eaten violet potatoes before, so at 1€/kg, I had to try]


We also got small pumpkins when the party finally closed up (and when we managed to pluck the kids off the inflatable slide and the miniscooters), at 50cts apiece. Autumn harvest bounty!


We didn’t do anything special with the potatoes – just washed them gently and cooked them for 18 minutes unpeeled.

Sometimes, simple is the best: a freshly peeled potato, still piping hot, sprinkled with sea salt and with a small piece of butter on top. Mhmmm!


Other autumn bounty making me happy this October 1st: the lavender has decided to bloom again, season be damned. The baby basil (also a gift from the waste management branch and their party) is beginning to form actual basil leaves. And the oregano is gearing up for bottling the next batch of tomato sauce.


The new rosemary has doubled in size over the summer – rosemary-leek quiche will be a winter season staple again at Casa LaChev.


And the sage, even against the backdrop of the yellowing maple tree across the street, continues to grow large and lengthy leaves, as if the bouts of morning chill do not intimidate it yet. Soon, there will be chickpea and prosciutto pasta with grilled sage and cream again.

9 thoughts on “From Anik’s Kitchen: Heirloom Potatoes”

  1. Well, I’got to try those potatoes!!!! Never seen them over here, maybe next year when I’m visiting the country I can taste them!!! Look really funny!!!


  2. Oooh, beautiful herb photos. We just harvested all of ours this afternoon before winter comes (which somebody said this morning it’s supposed to snow this week. It’s October now, and Colorado, so that sounds about right).

    I love purple potatoes. cubed, tossed in olive oil and sea salt and garlic, and fried up in an iron skillet. So yummy.


    1. Of course you would harvest your own potstoes. Of course! Mad props to you, and thank you for the recipe – I will try that next time.



      1. herbs! not potatoes! 🙂 but I do want to try growing our own sometime. They are a third of my favorite breakfast (eggs, some sort of smoked meat (sausage, bacon, etc.), fried potatoes.)


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