Herb Roasted Baby Potatoes

So, remember Saint Paddy's day a few weeks ago where I promised you those roasted potatoes?  Apparently some of you are a shake impatient, and can't wait so here you go.  Although I don't eat them much, I do love potatoes.  You can do any most anything with them.  They're kind of like a blank food canvas you can flavor however you want.  Of course the best things are the simplest.  This is actually a recipe I used to use for banquets I learned form a Frenchman (BLASPHEMY?!?!?!, No)  who cooked very simply and very cleanly.   This recipe will serve 6:

3/4 lb, small red potatoes

About as simple as delicious can get.

3/4 lb small yukon gold or white potatoes (either or)
1 tsp. chopped sage
1 tsp. chopped thyme
2 tbsp. chopped parsley
3 unpeeled garlic cloves
1 tbsp soft whole butter
Salt and pepper for seasoning
Olive oil for tossing

1.  Preheat your oven to 400, then quarter up those potatoes.  Leave them them in a bowl of water so they don't oxidize.

2.  when you're ready to cook the potatoes, strain them, then drop them over a towel and pat them dry.  Try to get as much water off of them as you can.

3.  In another bowl, combine the herbs, garlic cloves, potatoes, and some olive oil, and season with Salt and pepper.  Toss these well.  You want just enough oil to coat the potatoes.

4.  Lay your potatoes out on a cookie tray or sheet pan, lined with parchment paper or foil.  (You'll thank me later).  Set you oven timer for 10 minutes, and pop them 'tater's in the oven.

5.  After 10 minutes, toss the potatoes.  I use a heat proof rubber spatula and just rune them gently.  Now these go back in for 15 minutes.

6.  Turn them again and put back in for another 15 minutes.  After this 15 mintues, they shoudl be done.  If they're not?  No problem, but them back in. when they are ready, season with a little but more salt and pepper, and toss them whole butter into them.

Simple right?  This is one of my favorite recipes.  If you don't have the 45-60 minuets it takes to roast these, you can always cook them half way and the finish them the next day.  My favorite thing to do with this recipe is take those garlic cloves and squeeze the out over the potatoes.  It adds another flavor dimension to the garlicky int that's already permeated through the potatoes.

Happy Eating,

  The Doctor