I found a bag of these beautiful, small, and multi-colored potatoes — perfect for a double roast, a drizzle of olive oil, and fresh herbs. We served them for lunch with farm eggs from the Greensboro Curb Farmer’s Market and a large green salad. Potatoes often have a bad reputation from a nutrition standpoint, because of the ways that they are commonly prepared; deep fried and covered with high calorie toppings. But, when they are roasted and served in a simple way like this, they don’t need a lot of dressing up because the true potato flavor comes through. Try this recipe and see if you can taste the flavor profiles of the different potatoes — each color really does have a unique taste!

–Leah and Jeff

Ingredients:

• A half pound bag of small potatoes, washed and pricked with a fork
• A drizzle of olive oil
• Coarse salt, to taste
• 1 garlic clove, smashed and finely chopped
• Fresh herbs (rosemary and green onions used here)

Directions:

1. Preheat oven to 350’F. Place the potatoes on a baking sheet and bake until fork tender, about 30 minutes.
2. Increase the temperature to 400’F. Gently smash the potatoes with a fork; the goal here is to increase the surface area so that the edges of the potatoes become golden brown and crispy.
3. Drizzle with olive oil, top with chopped garlic, and salt as desired.
4. Bake until the edges are golden brown, about 15 minutes. Top with fresh herbs, as desired. Enjoy!