Wednesday, April 20, 2011

Roasted Baby Potatoes


In the spring, tiny potatoes are the perfect side to any dish.  I like to roast them whole because they keep their shape and their flavor that way.  Apparently, Giada agrees.  Her simple coating of olive oil, minced garlic, salt and some herbs is the best treatment in my book.  (I mean, blog.)


The trick is getting a bag of potatoes that are all about the same size, so they are all roasted at the same time.  You can use the same method to roast other kinds of small potatoes: fingerling, yukon creamer, etc. Feel free to substitute fresh herbs, fresh dill is especially good with potatoes.






Roasted Baby Potatoes
Serves 6-8
From Everyday Italian by Giada de Laurentiis

1/4 cup olive oil
1 Tblsp dried Italian seasoning (or a combination of basil, oregano and thyme)
3 garlic cloves, minced
2 pounds small white or red-skinned potatoes (about 1 3/4" in diameter), washed
1 tsp salt
1 tsp freshly ground pepper

Preheat the oven to 400 degrees.

In a large bowl, whisk the oil, herbs and garlic together.  Add all the potatoes and the salt and pepper.  Stir to coat the potatoes evenly.  Using a slotted spoon, transfer the potatoes to a rimmed baking sheet and arrange in a single layer.  Set the bowl aside for later.

Roast the potatoes until tender and golden, turning occasionally, about 45 minutes.  Transfer the cooked potatoes to the reserved bowl and toss to coat with any oil remaining.  Season with more salt and pepper to taste.  Serve hot or warm.

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