This is a recipe that is so basic, so perfect, so welcome with any meal that all cooks should have it in their repertoires. New potatoes that show up in farmers’ markets and produce stands in the spring and early summer have a delicate nutty, sweet flavor that is worth seeking out. Also worth going out of your way for are fingerling potatoes, so called because of their shape. These potatoes have outstanding fresh flavor—clearly they have not been bred to produce uniform fries for Mickey D’s.
SERVES 4
INGREDIENTS:
- 2 pounds new or fingerling potatoes, halved
- 1 head garlic, cloves separated but left unpeeled
- 1 tablespoon chopped fresh rosemary or thyme leaves
- 2 tablespoons extra virgin olive oil
- Coarse sea salt or kosher salt and freshly ground black pepper
INSTRUCTIONS:
- Preheat the oven to 425°F. Lightly oil a large shallow roasting or half sheet pan.
- In a large bowl, combine the potatoes, garlic, and rosemary. Drizzle with the oil and sprinkle lightly with salt and pepper. Toss to coat evenly. Arrange in a single layer in the pan.
- Roast for 30 to 40 minutes, until the potatoes are tender when pierced with a knife, turning occasionally for even cooking.
- Transfer the potatoes and garlic to a serving bowl or platter. Sprinkle with additional salt and pepper and serve hot, letting each diner squeeze the roasted garlic out of the skins and over the potatoes while eating.
