We learned this recipe from June, a friend who came to visit us from France. We thought she was a little crazy when she started to peel the tiny red potatoes, but it turns out she was right.
Peel 15 baby red potatoes. Cut them in half (or quarters if they’re bigger). You want them to be the size of a half golf ball. Put eight to ten garlic gloves (skin on) in a bowl with the cut potatoes. Toss with olive oil and salt and pepper.
Roast at 400 for about ten minutes (we use a toaster oven). Take a stiff spatula and shovel up the potatoes (so as not to lose the brown parts) and flip them and stir them around. Turn the heat up to 450 and roast for another ten minutes. Test to see if they’re crispy-ish on the outside and soft inside. They’re done when they reach that state.
You can eat the roasted garlic, which is delicious. (Make sure to peel back the skin.) Serve with a porcini mushroom pot roast, if you’d like.
- Smoked Mozzarella, Red Potatoes, Rosemary & Basil Pizza (seattlefoodshed.wordpress.com)
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