My Family's Favorite Everyday Potatoes
My Family’s Favorite Everyday Potatoes
When the fingerlings first appear in the Greenmarket I never fail to make this herby roasted potato dish .Other sorts of small potatoes will do—small Yukon Golds or new red-or white-skinned potatoes—but fingerlings are the ones that will become the most deliciously creamy in the hot oven.
Ingredients
2 lbs small potatoes
3 Tbsp olive oil
2 springs of rosemary, remove leaves from stem and discard stem
3 sprigs of thyme
6 unpeeled garlic cloves
Coarse salt, to taste
Pepper, to taste
Procedure
Preheat the oven to 500 degrees and place a baking sheet or large cast-iron skillet inside so that it is hot when the potatoes hit it.
Toss potatoes in a bowl with olive oil, rosemary, time, garlic cloves, salt, and pepper. Put everything in the hot pan, reduce the heat to 425 degrees, and roast for about 20 minutes, until the potatoes are crisp outside and tender within; toss once or twice. The garlic flesh will be soft and can be pushed out of the cloves and served with the potatoes.
Note: In place of the whole unpeeled garlic, you can use peeled and roughly chopped garlic, but wait to add it until about halfway through the roasting time or it will burn and become bitter. Sage can be included in the herb mix or substituted for one or the other, and chopped parsley can be tossed on when the potatoes emerge from the oven.