After all my doubts about the productivity of this year’s potato plants, we dug around in the potato patch a few days ago to find dozens of healthy yukon gold and purple potatoes.
I like these best when they are roasted without much added, allowing the natural flavors to shine through.
- small potatoes of relatively uniform size, washed but unpeeled
- olive oil
Place the potatoes in a small casserole or roasting dish. Add a few tablespoons of olive oil and a few pinches of salt. Stir to coat the potatoes.
Roast at 350 degrees for about 20 minutes or until the potatoes are tender. Stir and eat. Easy, right?
Tagged: side dishes