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Roasted New Potatoes

Roasted New Potatoes
Found in farmers' markets and greengrocers in spring and early summer, new potatoes are freshly dug immature waxy potatoes. The red ones are the most common, but other varieties may be found. These young tubers are thin-skinned and must be used soon after harvest. True new potatoes are available for only a short time each year, but any small, thin-skinned waxy potato, such as red or white creamers or fingerlings, may be used instead.

Ingredients:

  • 1 lb. small to medium new potatoes, scrubbed
  • 1⁄4 cup extra-virgin olive oil
  • 1 Tbs. finely chopped fresh rosemary or
     1 1⁄2 tsp. dried
  • 3 garlic cloves, minced
  • Salt and freshly ground pepper, to taste

Directions:

Preheat an oven to 450°F. Oil a baking sheet or roasting pan.

In a large bowl, toss the potatoes with the olive oil, rosemary, garlic, salt and pepper .

Arrange the potatoes in a single layer on the prepared baking sheet. Roast, stirring and turning occasionally, until the potatoes are fork-tender, 45 to 55 minutes; the timing will depend on the size of the potatoes.

Transfer the potatoes to a warmed serving dish and serve immediately.
Serves 6.
Adapted from Williams-Sonoma Collection Series, Roasting, by Barbara Grunes (Simon & Schuster, 2002).