Roasted New Potatoes

Toss lightly parboiled new potatoes–dry them first!–in oil with black pepper, minced garlic and salt. Bake in a medium hot oven (350/75) in a heavy iron container (I use a wok) tossing occasionally until tender through. These spuds don’t keep well at all, but they’re hard to beat for serving with grilled meats, particularly chicken with sage or rosemary. Keep your side dishes simple so your main will shine.

One Reply to “Roasted New Potatoes”

  1. Chop some fresh rosemary and toss with the potatoes before roasting. If you are not growing rosemary, try it. It will over winter here, even in severe years like last year.

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