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It's not really fair to post a "recipe" for something as ridiculously
easy as roasted new potatoes.
Simply scrub tiny new potatoes, and if they're small enough, leave them whole, or cut them in half or quarters. Toss them with olive oil and as much minced garlic as your breath can handle. I also toss in a few tablespoons of dried herbs (rosemary is the most common choice). Roast the potatoes in a 400 degree oven for about 30 minutes in a single layer on an oiled pan, or until they are soft. You may want to give the pan a shake every 10 minutes so the skins don't stick to the pan.
When they come out of the oven, toss with grated parmesan cheese and serve as a breakfast, brunch, lunch side dish. Or you can eat an entire bowl with a glass of wine like I did and call it dinner.
As a side note, you can make extra roasted potatoes, and instead of tossing them with Parmesan cheese, let them cool completely. Toss the cooled potatoes with mayo and you will have a killer potato salad. Killer.
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7-07-2006 @11:59PM Lise said... Yep, I've actually had someone say "these are the best potatoes I've ever eaten" when using this very simple preparation. FYI, for those who like lots of flavor bordering on too much, like I do, I've found if I mix in the garlic and rosemary (I use fresh rosemary) at the final toss -- ie for the last ten minutes of roasting -- the garlic and herb flavor is quite strong and the garlic doesn't become little black bits.
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