Market watch: Potatoes

This week's Market Watch highlights potatoes from idle Hands Ranch at the Mill City Farmers Market. Here are two easy-to-prepare recipes that celebrate young potatoes.

NEW POTATO SALAD WITH HERBS AND GREEN BEANS

Note: This recipe must be prepared in advance. "This is a lovely potato salad that is best made from the sweet first new potatoes of summer," writes Andreas Viestad in "Kitchen of Light" (Workman, $24.95). "It makes great picnic food, since it can be made a few hours, or even a day, in advance."

2 1/2 lbs. small new potatoes, scrubbed, skins on

Fine sea salt

2/3 lb. green beans

A large handful of chopped mixed fresh herbs, such as mint, thyme, parsley and/or basil

2 tbsp. capers, drained

1 tbsp. freshly grated lemon zest

1/2 c. extra-virgin olive oil

3 to 4 tbsp. fresh lemon juice

Freshly ground black pepper

Directions

Place potatoes in a saucepan. Add 1 tablespoon salt and enough water to cover generously. Bring to a boil over high heat and cook for approximately 15 minutes, until potatoes are tender but still firm in the center (use a fork to check for doneness). Drain potatoes and allow to cool slightly, then cut them in half and place them in a large bowl. Meanwhile, cook beans in lightly salted boiling water for 4 to 5 minutes, until just tender. Drain. Add beans to warm potatoes, then add herbs, garlic, capers and lemon zest. In a small bowl, whisk together olive oil and lemon juice, pour mixture over salad and toss to mix well. Season with salt and pepper to taste. Let salad stand for a few hours at room temperature so that herbs will have time to flavor potatoes. When ready to serve, sprinkle with edible flowers (optional).

SALT-ROASTED POTATOES

Serves 4.

Note: From "The Herbal Kitchen" by Jerry Traunfeld (William Morrow, $34.95).

1 bunch (about 1 oz.) thyme

6 bay laurel leaves, fresh or dried

1 1/2 lbs. small potatoes, such as fingerlings or small Yukon gold potatoes, rinsed and dried

Directions