Eastern Shore of Virginia Recipes
Provided by Bob Mears
You have to realize that Hayman potatoes are unique to the Eastern Shore and as such they must be treated accordingly. This technique is passed down from generation to generation through the female of the species. Men grow them. Women developed the cooking methods and passed their secrets down from mother to daughter. Only now are the secrets coming out. What to do with Hayman potatoes after you got a bushel of 'em. 1) Storage Keep them in a dark place preferably at a temperature of about 40 to 50 degrees. Do not allow to freeze or to get too warm. Do not store them to be in a lighted place. Do not store more than a few months before cooking .Do not wash. Allow plenty of air circulation. 2) How to cook 'em (Roberta has done it this way for 38 years now) a. Now you can wash them. b. Grease them with bacon drippings or Crisco while still wet c. Preheat oven to 350 to 375 degrees d. Place potatoes in large flat shallow pan one layer deep. e. Bake for 1 1/2 to 2 hours f. When potato is soft to touch, turn off heat and allow oven to cool g. When oven cools, remove pan of potatoes and cover them with a wet cloth. Some think that this will make them peel better. h. Keep one third for near term consumption and freeze the rest for future use. i. When first third are gone, repeat the above until all the stored potatoes have been cooked and frozen or eaten whichever comes first. 3) How to eat a. Remove from freezer and allow to thaw at room temperature. Do not reheat. b. Pinch each end and pull ends apart. Much of skin slides right off this way. Remove the rest c. Each medium potato is normally one serving d. Put potato on plate and smash with a fork to precisely 1/2 to 3/4 inch thick. e. Cover liberally with gravy (any kind) and eat. f. Goes good with roast turkey, stuffing, etc. g. Do not count calories. Just enjoy.
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Copyright © 1996 Most recent revision February 9, 2004 (wls)