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
- 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)
- Preheat oven to 350’F. Place the potatoes on a baking sheet and bake until fork tender, about 30 minutes.
- 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.
- Drizzle with olive oil, top with chopped garlic, and salt as desired.
- Bake until the edges are golden brown, about 15 minutes. Top with fresh herbs, as desired. Enjoy!