I feel like chicken and chips

Driving home from work, we managed to reach agreement on dinner: chicken drumsticks, with a request for "crunchy, please".  I felt like potatoes, so threw this together:

Crunchy chicken, with homegrown Maori heirloom potatoes, broccoli and cauliflower.  Oh, and cheese sauce because when you cook, you get to make whatever you feel like eating and I felt like cheese sauce.  No idea why.

On this side of the plate are the potatoes.  Chop roughly into equal-sized pieces (so they cook evenly).  Most of these are just cut in half because they were the small ones, left at the bottom of the bin.

Coat with flour and spray lightly with oil.  Spread on a baking tray lined with baking paper.

Next, the chicken:

 

Note that to get a crunchy coating, you need to crumb properly - none of the cheating you may have seen earlier!
Simply coat in flour, with a little salt and pepper to season (I just throw the whole lot in a plastic bag, and shake).  Dip in beaten egg, then breadcrumbs.


Then, just throw the whole lot into the oven, uncovered, for about 20 minutes (or until the potatoes are browned, and the chicken is cooked through - juices should run clear.)  Sprinkle the potatoes with garlic salt to serve.
Roughly 30-45 minutes from fridge to plate.  Easy.

More potatoes

I dug the last of the potatoes on Friday night - and they were in the pot within about 20 minutes!  Nothing beats freshly dug spuds.

These are Maori heirloom varieties Urenika (or tutae kuri) and Kowiniwini (also creatively named purple-and-cream!), and both taste fantastic!  Our local farmers market often has both varieties, and the friendly stallholder is usually more than happy for me to pick out the small ones (I love the 'bite') which others avoid!  I buy them every time I see them, and when the last couple decided to sprout last year, I decided it was time to grow my own!
I used the same technique as for my Jersey Bennes, with one potato per bag.  This lovely pile of spuds started out as just three.

Unlike anything I've seen before, Urenika is purple the whole way through (!), and holds its colour when cooked.

I imagine this might be a good option for fussy children: mashed, these look like Play-Doh!