I spied these tiny red potatoes at Fairway the other day and knew exactly what I wanted to do with them. I wanted to roast them whole with garden herbs and some lemon before serving. Small whole potatoes are one of my favorite foods to prepare and to eat. Preparing is so easy. Clean them. That’s it. No cutting necessary. Season them how you want, place them on a baking sheet and bake until done. Simple, easy and full of flavor.
Basil, 2 Heirloom Tomatoes, Sage, Rosemary, Oregano, Purslane
The seasoning on the potatoes was inspired by my afternoon in my vegetable garden. Its been an interesting growing season for me. Some things are thriving and some are not due to a groundhog who has learned to jump the fence around the garden. Stinker. On the thriving front are the herbs. We have 2 glorious rosemary plants from last season, which are turning into mini bushes! I snipped a few sprigs along with some sage and oregano to use on the potatoes. Here is a sorta recipe for them. This is the type of dish that anything goes so use it as a guide.
small red potatoes*** (approximately 6 cups)
olive oil (enough to lightly coat)
salt and pepper (to taste)
4 tablespoons chopped mixed fresh herbs (I used sage, rosemary and oregano)
juice of 1 lemon
Preheat oven to 400 degrees. Wash potatoes and towel dry. Place in a medium to large mixing bowl and toss in a few tablespoons of olive oil until they are thoroughly coated. Season with salt and pepper to your taste and toss again. Place on a parchment lined baking sheet and roast until potatoes are just fork tender and the skins of the potatoes are starting to crisp, roughly 20-25 minutes. Add the fresh herbs, stir and bake for an addition 5 minutes or until potatoes are done. Make sure you don’t burn the herbs! Remove from oven and place potatoes in a serving bowl. Add lemon juice and mix well. Serve immediately!
***by small potatoes I mean about 1 inch round maybe 1 1/2 inches at the most.