New Potatoes with Garlic & Lemon

This week, we had potatoes in the CSA for the first time this season.  Of course, this early in the season, they’re bitty.  I love potatoes in many different (fat and/or dairy-soaked) preparations, but with new potatoes, I love the simplicity of roasting.  Since they’re too small for me to want to peel and since their skins are so tasty anyway, this is a delightful way to prepare spring potatoes.  Trav and I let our potato plants die again this year, but maybe next year we’ll actually have potatoes from our own yard as well!

Spring Recipe: Teeny-Tiny New Potatoes with Lemon
(found at thekitchn.com)

Here’s a quick, easy recipe for roasted tiny potatoes, tossed with lemon for brightness and sweetness. Of course you can also add in other things like herbs, or a bit of chopped prosciutto. Try some leftover new potatoes baked with an egg on top, too! That’s a wonderful spring breakfast.

serves 4

Ingredients:

  • 1 pound teeny-tiny new potatoes, ideally no bigger than your thumb
  • 3 to 4 tablespoons olive oil
  • 2 cloves fresh garlic, put through a garlic press
  • Kosher salt and freshly ground black pepper
  • 1 lemon, zested and juiced

Preparation:

  1. Heat the oven to 450°F. Clean the potatoes and pat them dry.
  2. Saute the garlic in the olive oil for a moment or two, until fragrant.
  3. Toss the potatoes with enough olive oil to coat, and with salt and pepper. Spread them on a large baking sheet and roast for 20 minutes, or until they are tender enough to be pierced with a fork, and their jackets are wrinkled and crispy-golden.
  4. Toss immediately with the lemon juice and zest, and serve.
  5. Options: After roasting, toss with a bit of chopped mint, rosemary, or thyme. Toss with chopped cooked bacon, or pesto.

~Faith Durand

The Verdict:

I loved these.  I don’t know why I have a continual habit of taking something that could be reasonably healthy and soaking it in fats with a little lemon juice.  Oh, yeah – because it’s really, really tasty.  I HAD to add garlic to the recipe, because what’s the point of cooking if there’s no garlic?  I really should have topped the whole thing with bacon, but we were out and I’ve become super lazy about going to the store.  Good for the grocery budget (read: I only cook what we have at home), bad on the variety of foods front.  But we still have tons of flour, so it will be a while before this becomes an issue!  I’m sure Trav & I can survive on flatbreads and CSA for weeks and weeks…

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