I am a potato fiend! Something about their slightly sweet, starchy flavor really thrills and satisfies me. So, naturally, I get very excited when new potato season rolls around. No more greening skins and growing eyes, these babies are tender and fresh - straight from the dark, moist earth.
This is a simple (one might call it "classic") and delicious way to prepare new (or old) potatoes. These potatoes make a good side for a meat or fish dish or go well as one of several veggie dishes for a non-meat meal. I recommend one of the waxier varieties such as Yukon Gold, Russian Banana Fingerling, Yellow Finn, etc., since they have such a sweet, subtle flavor. Since our house is surrounded by rosemary bushes (see the photo below), it's my herb of choice though I'm sure this would also be very tasty using thyme or sage.
I'd also recommend using a coarse-grained salt that will stand on its own better than fine-grained salts - you want it to be just coarse enough to add some salty crunch to these sweet and herby little tubers. I used some coarse-grained Celtic sea salt on this batch of taters.
* 1 lb small new potatoes, scrubbed of all dirt and with any blemishes cut out. If the potatoes are different sizes, cut them into equal-sized pieces as you want them to roast at the same rate
* 2-3 tsps fresh rosemary, washed, dried and chopped
* 4 cloves garlic, minced or pressed
* 3-4 Tbsps olive oil
* 2 tsps coarse sea salt
* Freshly ground black pepper
1. Preheat oven to 400 degrees. Toss the potatoes, herbs, oil, garlic, salt and a few grinds of black pepper thoroughly. You want each potato to be coated in oil.
2. Spread them in a single jumbled layer on a thick-bottomed cookie sheet or in a glass or ceramic baking dish and roast for 35-45 minutes (this will depend on how large your 'taters are). Do not forget to check them after 15-20 minutes and turn them all to prevent burning. If your oven heats unevenly (as mine does) you may want to check and turn them earlier twice while they're roasting instead of just once.
3. Once tender, remove from the oven and allow to cool slightly before serving.
More recipes you might like:
- Curried Potato Salad
- Perfect Oven Fries
- Potato Latkes
- Potato Leek Soup With Fennel & Herbs
- Roasted Delicata Squash & Caramelized Red Onions With Farro & Arugala
- Roasted New Carrots
- Steamed Potatoes With Herb Butter