ROASTED MIXED BABY POTATOES

SERVES 4

If you can get a bag of mixed baby potatoes, please do. They are more expensive per pound than other potatoes, but what a treat for a special occasion. The type I can get, called gemstones, includes baby whites, golds, reds, purples and fingerlings. Baby potatoes are the genuine ‘new’ potatoes, those which are harvested very young, before the sugar fully converts to starch. Consequently, they are very thinned-skinned, somewhat sweeter, and have a creamier texture than older potatoes. Because of their age and size, they cook very quickly. I love having the mixture, because each variety has a unique flavor. This recipe for Roasted Baby Potatoes is quick, easy and absolutely delicious.

INGREDIENTS

1 pound baby potatoes, a mixed variety if possible

2 tablespoons olive oil

2 large cloves garlic, minced

1 teaspoon dried marjoram leaves (see note below)

Salt and pepper to taste

1 tablespoon chopped fresh parsley

Preheat oven to 400° F. Rinse potatoes in cold water. Do not scrub or peel. Dry on paper towels. You want to keep them whole. However, if some are much larger than others, cut them in half. (I look at the bags before purchasing to make certain the potatoes are of fairly equal size.) Place on a baking sheet large enough to hold the potatoes in one layer with room between each. Add the garlic. Drizzle with the oil. Season with the marjoram, salt and pepper. Toss to combine. Roast until tender, about 30 minutes. Add the parsley and toss again. Serve immediately. These potatoes are also good at room temperature.

Note: Alter the herbs as desired. This would be good with thyme, rosemary, oregano, or even spices such as cumin or paprika. Be creative.

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