The potato yield was unbelievable. I have harvested 45 kg of potatoes from only 2.1 meters square – this equates to a whopping 215 Tons per hectare compared to the average for all developed countries in the world of 38 Tonnes per hectare and in New Zealand about 70 Tonnes per hectare. (I am now waiting a call from the CEO of the NZ Potato Council offering me a Seat on the Board) The potatoes were practically the first things I planted after arriving in New Zealand following mulching and composting of the vegetable patch which was pure clay when I started. Digging up the potatoes and then removing clay for another 500 mm and then putting compost down the trenches and covering it all with a mix of clay and soil wore me out and I had to stop halfway through the job to only finish it after two days in the patch. Above is a picture of some of the harvest.
I could not resist putting a few of the potatoes in the oven. I have been reading about these Hasselback Potatoes and they taste as good as they look!
Preheat the oven to 250 degrees
Potatoes washed, keep the skins on
garlic minced or chopped fine
olive oil and melted butter mixed for basting
Slice each potato in slices about 5 mm thick. Do not slice the potato right through, keep just enough at the bottom to keep the potato intact. Mix the garlic and rosemary in to the butter and oil and toss the potatoes in the mix. Put in oven and when the slices start separating a little baste the potatoes with the left over basting mix. When golden brown test for tenderness and enjoy.