In addition to all the wonderful greens, fresh onions and fragrant herbs that have been showing up in my CSA box recently, the last few weeks have been bringing with them bags of new potatoes, so recently dug that the dirt still clings to them. I tend to think of potatoes as a fall and winter type of vegetable, but I'm learning that that is because the store well, they still ripen in the summer and early fall like much of the rest of the produce.
I've been treating these potatoes simply, just cutting them into chunks, tossing them with a little olive oil, salt, pepper and some fresh rosemary and roasting them at high heat until they are tender. They are absolutely wonderful straight out of the oven, and if you have leftovers (I rarely do when I roast potatoes like this), they are also delicious cold the next day, reheated and scrambled with eggs or cut smaller and added to salad like a tender crouton.
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