I’m obviously doing a grocery spending/menu plan post for today, but I think for the rest of the month I’m going to take a little break from these posts. I’m not going to give up on them permanently, but I think I need a little break from piling up my groceries for photos, and from typing out and hyperlinking my menus.
I should be back at it right away in October. And worry not…I won’t go hog wild at the grocery store or start buying things like individually packaged peanut butter and jelly sandwiches. 
Here are my Weis/Aldi groceries.
I got another 1/2 bushel of peaches from a local farm, plus corn and some new potatoes.
I also picked some tomatoes…
and peppers from my parents’ garden.
I spent $49.09 at Aldi, $37.25 at Weis, and $25 at the farm. So my total for the week is $111.34. I don’t at all mind being $11 over budget because my huge peach purchase is going to save me money in the future (I doubt I will have to buy jam all winter long, actually).
Weis shoppers, you should pick up a copy of the Healthy Bites magazine at the customer service desk. It has, among other things, a coupon for $1 off of produce (with a $10 grocery purchase). I LOVE that kind of coupon!
Oh, and I have a food waste update. When I was cleaning out my fridge yesterday, I found a handful of slimy green beans at the bottom of the drawer. So yesterday wasn’t a no-waste week after all. Boo. On the upside, slimy green beans are very compostable.
Here’s what we’re eating for the next week.
Saturday-Joshua has his best friend over this weekend for a birthday celebration, so this meal is his choice.
- Seafood Subs
- Doritos
- Peaches
- Lime-Pear Jello
- a cake in the shape of a gecko (wish me luck with that!)
- ice cream
Sunday
- Buttermilk waffles topped with whipped cream and fresh peaches (breakfast for dinner is taken to a whole new level with the addition of whipped cream, in my opinion!)
Monday
- Swiss Mushroom Chicken
- Garlic Knots
- green beans
Tuesday
- Asian Glazed Tilapia
- Breadsticks
- green salad
Wednesday
- Asian Pasta Salad (I don’t follow the linked recipe exactly)
- whatever produce needs to be used by then
Thursday
- Stromboli
- green beans
Friday
- I think we’ll need to have a clean-out-the-fridge meal.
Now, for my question! I’ve not really bought new potatoes before, so I’m a little unsure of what to do with them. They’re the Superior variety, if that helps. Should I saute them? Grill them? Scallop them? Something-Else them? Advise me!
Today’s 365 post: Clouds at Dusk (I know, it’s a super boring title. But the picture is really pretty, I promise!)
{ 48 comments… read them below or add one }
Awww, Sad to hear your not going to do this post for awhile . Its my favorite post of the week. It inspires me . Enjoy your break though.
Ooh, I’m sorry! But I’m glad to hear that you enjoy these posts. I promise I’ll keep doing them after my little break.
My favorite thing to do with new potatoes is roast them: cut in halves or quarters (depends on how big they are), pile on a roasting sheet, put some oil on them, and then ROSEMARY and THYME and DILL. Delicious.
Ok…what temp and for how long? I suppose how long depends upon the potato size.
You salt them too, right? Or do you do that at the table?
Salt and pepper, yes. Usually about 350 for 20-30 minutes, I think – depends on the size of the potatoes. I’m not a huge salt person, though, so you can definitely wait to salt at the table.
How do you get away with three boxes of cereal and only one gallon of milk? I go through a lot of milk in a week–usually 2-3 gallons for a family of five.
I enjoy these posts, and I will miss them for the rest of the month. But I certainly understand your need for a break!
P.S. There is a new Aldi’s coming soon, right between my Meijer and Costco. Before your blog I wouldn’t have given it a second thought, but now I am excited to give it a try!
We don’t eat a ton of cereal (that’s new within the last year or two! we used to eat it every morning but we’ve worked on cutting back). My husband eats it every day, but the kids and I often have toast, yogurt, fruit, muffins, granola, bagels, and other non-cereal foods.
And yay that you are getting an Aldi! woot!
as for your potatoes, I don’t think there is any wrong way to cook them. I love them roasted like @Molly makes them. I also cut in half, boil and smash with sour cream and minced garlic to make smashed potatoes. I keep the skins on, so very easy to make. You could even use them for a potato salad after you boiled them. The possibilities are endless.
I’m going to miss these posts for the rest of the month, but totally understand your need for a break! I used to blog and also pictured my grocery purchases each Saturday and totally understand how tedious of a process it really is (and that was back when I was couponing as well…so there were like 5+ stores each week, and I pictured them each individually. Hoo!).
I have never cooked new potatoes, but my mother in law makes them the same way that Molly described and they are delicious! That would be my suggestion!
Have a great weekend!!
I know…it doesn’t seem like it would be that much work, but it is! It seems like we’re always coming home from the store when we’re starving, so having to unpack the groceries and take the pictures before I put the groceries away just gets a little bit tiring. lol
I’m sure I’ll be ready to jump right back in after a few weeks off, though!
About the potatoes. I usually do mine in the microwave. I wash them really well and quarter them. Throw them in a bowl with some stick butter and sprinkle on some lawrys seasoning salt. Cook them until they are nice and tender and they are always a big hit and so, so easy . This is also an excellent way to do red potatoes.
My favorite way to eat new potatoes is super simple. Place them in a pot and cover with water, bring to boil and let them simmer for 15 to 20 min. They’re ready when a sharp knife easily pierces the potatoe. You can either drain them and serve them just like that and let each person mash up their own and add butter and salt and pepper. Or just add some butter and salt and parsley to the pot after you drain them and toss the potatoes in that. Super easy and delicious.
I have a local farm stand five minutes away and wait all year for new red potatoes. My favorite way to do them is to scrape them(it is a little time consuming, but it just seems to make them taste even better, maybe one of your girls woudl like to do it?) I always try and get the small ones and then I steam them. If you have some fresh mint throw a sprig or two in with them. Then I put butter on them and we love homemade mint sauce drizzled on top. ( My mom is English and I lived there until I was eleven, we always had new potatoes with roast lamb and mint sauce on both, brings back memories for me and my children always had them that way as well!) In the summer months I serve them with a green salad, fresh beets and some sliced ham. Delish!
I have never bought new potatoes so it would be great if you would let us know what you decide to do with them. Quick question: I’m just curious why a gecko? Is it because of the insurance gecko? It’s quite creative!
No, it’s not because of Geico. lol Joshua just has a major thing for reptiles in general and for geckos in particular.
I’ll miss the groceries, and am hoping the stuffed animals come back after the hiatus! It’s always good for a smile to see them draped over the groceries!
Yes, I will relay that request to my kiddos…they’ve been slacking lately!
We roast new potatoes several times a month. We use our roaster to save the aluminum foil, but if you want you can use that and a cookie sheet. We pour olive oil, or spoon lard into the roaster and and put it in the oven to heat up (very important from my trials and errors). Our instructions come from a British cookbook (and boy do they know their potatoes!), we heat the oven to 425F. Cut up the potatoes to the size you want (I love finding the super tiny ones you can leave whole), and then toss them in the oil. Sometimes we slice onions to cook with them (tastes amazing). Roast for 45 minutes, and then scoop them out and salt them then. We don’t use any other seasoning and they are a hit every time!
Do show the gecko cake! Even if it isn’t “perfect”, it will be fun to see!
New potatoes. Yum! Use them in any method in which you want to maintain their shape. Steamed, boiled, and in potato salad are a few of the ways I cook them (try a mix of red & white in potato salad, or even blue if you can find them!). I’ll have to try roasting them–sounds yummy too!
Ok, I will.
I think Joshua and his friend are going to help me decorate, so I won’t be entirely responsible for the imperfections. lol
I agree with @Molly – I’ve not tried roasted new potatoes with dill – but the olive oil/ rosemary/ thyme combo is always a must in our household. I suggest adding some kosher salt while cooking or just as soon as they come out. Kosher salt flakes are flat and wide, compared to regular table salt which is round (I’m no scientist – just my observations).
I’ll miss your grocery posts – but understand and agree with taking a holiday from it! It always amazes me that you are so consistent at doing that post – with the photos and all. I would be happy to get the shopping done and put away as quickly as possible!!
I can’t believe you aren’t going to do the weekly grocery post and menus…I always look forward to them and you inspire me each week.
I’m sorry! I’ll try to get something simple up in its stead for the next few weeks.
I’m sorry to lose the window into your life, even temporarily, but you do what you need ot stay cheerful.
New potatoes are a type a waxy potato, they’re good for boiling and roasting but bad for baking, mashing or deep frying. The other type of potato are starchy and are good for baking, mashing and deep frying. Both types are good for pan frying, sauteeing, and boiling but they come out differently: waxy keep their shape, starchy go mush. (Science tip: all potatoes have two types of starch, it’s the proportions that determine if the tater is waxy or starchy or, like Yukon Golds, in between. To learn more, check out Harold McGee’s “On Food and Cooking.”)
Since waxy potatoes keep their shape they’re good for potato salads, roast taters, grilled taters, home fries. I like roasted: preheat oven and jelly roll sheet (or baking pan if you don’t have a jelly roll pan) at 425-450F. Meanwhile cut taters in half[1] or more, so the pieces are about the same size. Toss with fat of choice, flavored as you think fit. Put the taters on the hot pan with a cut side down. Roast till about halfway done, as determined by poking the taters with something sharp. Turn taters over to another cut side, add more fat if necessary, and finish cooking.
BTW this method works with most root vegetables and some other veggies as well: beets, sweet potatoes, yams, carrots, parsnips, celery, onion, scallion, garlic,…
[1] I like cutting them because the cut edge gets dark and roasty in the pan. I find that whole taters don’t.
I understand taking a break from posting your weekly groceries and meal plan, but I hope that the posts return in the future. Your posts have helped me watch my own grocery spending and plan meals for my family. I have been meal planning and cooking some dinners ahead for almost a month now. It has been hugely beneficial to my family, and I enjoying cooking again.
Hey Kristen, maybe instead of your grocery post, you could do a “Saturday baking” post! That way there would be two baking posts per week! I really like your baking posts, and I use many of the recipes.
One thing that my mom used to do for my siblings and I when we were younger with new potatos was boil them, peeled. Put a saucepan with some milk on the stove, heat it and put some chopped green onions into the milk, dont let it boil. When potatoes are cook put the milk and green peppers into the potatos and mash. Serve on plates and shape into mole/volcano type shapes with a hole in the middle, and in the hole plop a big dollop of butte, well tablespoon and you eat away at the sides, each time having a dip in the butter. This is why i always looked forward to new potatoes.
I love to cook new potatoes on the grill. I make an individual packet of aluminum foil for each person. I spray the foil with Pam for Barbecue, slice the potatoes, throw in whatever frozen veggies I have (corn, beans, peas, mixed), some green pepper if I have it, sprinkle with some dry onion soup mix, add a small ice cube to create steam, then seal the packet. I turn them over once during the cooking, and they cook in about the same time hamburger patties do on our grill, but will depend on what temp you have your grill, and if you have a little grill shelf above the main grill to put them on, like we do. So delicious and no messy pans to wash!
I love all the ideas for using new potatoes! Here are two of my favourite ways to cook them. The really tiny ones with thin (almost no) skins are best for these recipes.
1. Boil the potatoes in the skins until soft in salted water. Drain. In a saucepan brown some butter (don’t let it burn) and drizzle over the potatoes. I know it doesn’t sound very fancy, but the browned butter gives a nice flavour.
2. Boil new potatoes in the skins until soft in salted water. Cook new peas from the garden until tender but not mushy. Make a thin white sauce or cream gravy (or you can just use plain milk) and mix the sauce with the vegetables. Season with salt and pepper to taste. Again, it doesn’t sound fancy, but the fresh taste of the vegetables comes through very well. A friend agreed with me the other day that there is nothing quite like new peas and potatoes in cream sauce to celebrate the garden’s first produce of the year!
When you have really fresh, tasty food you want a simple prep so the taste can come through. It’s when you food is older or not as good that you need a more elaborate prep.
Case in point: I made two dishes of green beans. One, made with CSA green beans, was nothing more than browning then steaming in a skillet, finished with a bit of butter and herbs. The other, made with a bag of frozen beans, involved roasting the beans and a strongly flavored white sauce.
By far the simplest and best way to eat new potatoes is boiled and tossed in butter and chopped parsley. They are also good parboiled, sauteed until crisp and sprinkled with coarse salt. Or boiled, cubed and dressed (while still warm) with crumbled grilled bacon, spring onions and mustard vinaigrette.
We ate boiled Pink Fir potatoes from our garden with our sausage casserole this evening. They were absolutely delicious.
I note Kalee’s comment about us Brits knowing our potatoes and I guess she’s right. In my parents’ day no meal would have been complete without them in one form or another and, despite the growing popularity of rice, pasta, couscous and the like, they’re probably still our most common carbohydrate. Which makes it incredible to read that this is the first time you’ve ever bought them. I hope that, however you cook them, you enjoy eating them and are tempted to try them again.
I’ve been inspired by your grocery shopping pictures, too! For the past few weeks, I’ve put all my groceries away BEFORE remembering to take a picture of my groceries for my site! Arg!
My family has a new potato recipe we like a lot: Preheat your oven AND baking stone to 425ish. Mix together some olive oil, spicy mustard, dijon mustard, and honey. Add salt and pepper to taste. Cut up your potatoes into small, bite-sized pieces. Toss the potatoes into the mustard mixture. When your stone is heated, bake the potatoes on the stone. After about 20 minutes, stir them up. Cook until tender.
New potatoes, yum!! Our favorite way to eat them is roasted, with asparagus. I could get all fancy and allow you to think that I thought of the recipe on my own, but I didn’t
Here is the one that we use (very very frequently!!):
http://allrecipes.com//Recipe/oven-roasted-red-potatoes-and-asparagus/Detail.aspx
If you try it, let me know. It is soooooooo yummy!
Oh – and the recipe says “until lightly browned”. We like our potatoes crispy, so ours are more goldenish brown.
new potatoes.. yum… everytime i make these everyone loves them.
first make a tin foil packet.
slice them in rounds, (you can also do some carrots in there) skins and all. also can put in onion. (sometimes i do some times I dont)
salt and pepper them. (you can put some paprika on them also.)
Put some slabs of butter or margine, threw out.
seal foil packet.
Put on grill and grill,
flipping a few times.(so they don’t burn on one side)
takes about 1/2 hours.
very good…
Dang, no fair, I just subscribed to your blog feed! Oh well, I have a month to browse through the archives….
Have you ever seen the video of Maryann from Gilligan’s Island showing a quick way to peel a potato? It’s probably geared more for large potatoes, but it’s still kinda neat, and all this potato talk reminded me about it:
http://www.youtube.com/watch?v=z4W0qIPJmoo
Loved it! As the oldest of six, it was my task to peel a mountain of them way more often than I liked. Finally, I convinced my mom that I was actually allergic to potato peelings (Hee!). The chore got passed down to a younger sibling and I got to do something else. We still trot that story out at holiday dinners when potatoes are being served. I can’t wait to share this technique the next time we’re all together.
Thanks for the tip and the trip down memory lane, Susannah!
P.S. I think that’s why I love red potatoes so much – no peeling!
Good tip – I always peel my taters after boiling, to save effort and food, but hadn’t thought about that scoring – but wow it took forever to get to it.
Enjoy your breather! A couple of new potato ideas are to smash them after boiling (with skins on) and top with pesto. The heat and steam from the potatoes mixed with the garlic, oil & basil is delicious.
I’ve also put them in the microwave (prick w/ a fork a few times on each side, 5 minutes on high, flip & five minutes more) then slice them thinly and layer in cupcake tins with a bit of butter & cheese, salt & pepper then top with the tiniest (a teaspoon or so) bit of cream or 1/2 & 1/2. You kind of mash them down in the cupcake tins and bake at 400 degrees for about 20 minutes (until the cheese is brown & bubbly) and they’re like individual au gratins.
Others have already made these suggestions but I’ll tell you about my favorites too.
Creamed peas & new potatoes YUM!!!
Roasted with olive oil & onion soup mix.
Garlic mashed potatoes with the skins
the skin on new potatoes is so tender there is never a reason to remove it.
new potatoes HAVE to be boiled or steamed for 20 minutes with the skins on with lots of butter and chopped mint on them. There is no other way
My suggestion or the cake – draw a pattern of a gecko on paper. Bake 2 identical round or square layers. Place the pattern on one layer and cut out the cake in the shape. Ice the bottom first, then place the gecko on top of the bottom cake and ice him.
I can’t believe you’ve never had a new potato….we are potato finatics! We like them roasted and mashed with skins on. My mom used to quarter them and boil them, then butter/salt/pepper and them, then cover them with shredded cheese for cheesy new potatoes! Yum! You can’t go wrong!
Enjoy your break!! — I’ll be looking forward to the peeps, stuffed animals, and inspiration when this feature returns! I, too, love that peek (peep?) into the world of TFG.
As for potatoes, I second the steam/butter/parsley/salt/pepper method. Good luck!
I usually boil them with skin on. After they are boiled I put a pat of butter between the halfs of each potato, salt and pepper, then coer with lid. We love them and it’s fairly simple but we also love potatoes and butter.
Kristen, you must post a picture of that GECKO cake!!!
Don’t get hung up on the fact that they are new potatoes. Cook them just as you would regular potatoes (though I think it would be a waste to do stuffed baked potatoes….like with cheese, sour cream, bacos, etc). We usually saute them with a few slices on onions with evoo, and eat them with breakfast (rather than hash browns)…though we will do this same treatment and eat them with dinner also.