Herb-Roasted New Potatoes

    Fresh from the ground potatoes are a real Fall treat

    Potatoes are known for their storing capabilities, but farm-fresh spuds are really something special within a month of being harvested.  Tender skins, and crisp flesh, these seasonal gems are more vegetal than starchy, and don't need to be deep fried to be totally addicting.  Potatoes are great source of vitamin C, vitamin B6 and potassium, and high in fiber with the skins.

    Find local new potatoes in the Fall and Spring—check your local farmstand or CSA, or look up Alprilla Farm in Essex for their next bulk order.

     

    Recipe

    Simple Herb-Roasted New Potatoes

    Preheat oven to 425 degrees. Scrub about 2 lbs new potatoes well, and cut in half, into large chunks or leave whole if they're small.

    Toss in 2 tablespoons olive oil and a big pinch of sea salt, and spread on parchment lined sheet pan, cut side down.

    Bake for about 20 minutes, then spread any or all of the following fresh hearty herbs out onto the potatoes: sage leaves, thyme, and or rosemary sprigs. Using tongs, rub herbs around in the oil and nestle between potatoes. Bake for another 10-15 minutes until very tender and browning ( could be longer or shorter, depending on size of the potatoes).

    Taste for seasoning and serve. Potatoes can be stored for up to 5 days in the fridge.

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