Yield: 4 Servings
|2 pounds||New potatoes -- small are|
|\N \N||Rosefir or Yellow Finn are|
|\N \N||Even better|
|\N \N||Salt and pepper|
|10 \N||Cloves fresh garlic --|
|\N \N||Fresh herb sprigs:|
|\N \N||Rosemary, thyme, sage leaves|
Preheat the oven to 400 F. Leave the potatoes whole if small; cut into halves or quarters if large. Toss them in a baking dish with just enough oil to coat them (or spray them with cooking spray) and sprinkle with salt and pepper. Add the garlic and a few sprigs of fresh herbs; cover and roast for 35 to 40 minutes, until tender. If serving immediately, remove the herbs and season with salt and pepper to taste; or set them aside to use later.
Twice-Roasted Potatoes: This is a great way to use leftover roast potatoes.
Preheat the oven to 450 F. If the potatoes are whole, cut them into halves, quarters, or large pieces. Toss with a little olive oil, salt, and pepper; bake in an uncovered dish until the potatoes are crisp and golden, about 20 to 25 minutes. Toss with chopped parsley or thyme and serve.
Recipe By : Annie Somerville in "Fields of Greens" From: Date: 05/27 File