16 April, 2015
Roasted Baby Potatoes
Don’t these potatoes look great! They tasted great too! I had a lot of small potatoes, all different varieties, left from my winter CSA. Somehow I cooked the larger ones and left these gems.
There is really no recipe. I quartered the small potatoes, keep them all around the same size so they cook evenly. Then toss them with olive oil, salt, pepper and thyme. Remember, the calories in oil add up fast so don’t add more then you need. Spread them in a single layer on a cookie sheet and roast at 425 for 20 minutes or until they look like this:
Flip them halfway if you choose and eat them as a side to almost anything. Thank you Freedom Food Farm for these amazing potatoes! Aren’t the red ones so pretty?!