When I was a kid, my grandfather kept an amazing garden – two gardens, in fact. Regardless of the season, it seemed like there was always a bounty of fresh fruits and vegetables coming from his land. I remember tomatoes, okra, squash, snap beans, butter beans, watermelon, cantaloupe, purple hull peas, peanuts, and even this strange heirloom English pea that I’ve never seen anywhere else. One of my most favorite things was crossing the road into Papa’s garden to look to see if the potatoes were ready. We could always tell because the ground would puff up and break open when the potatoes were ready to be dug. I just loved doing that. We’d dig down, mostly with just our hands, and pull up just enough for supper. To this day, red skinned new potatoes are one of my most favorite sides. Growing up, Mom would either boil them with some butter or even put them in with some green beans. I still love them that way, but have also become quite find of simply roasting them. I like to find the really small new potatoes that are usually less than an inch in size and roast them whole. Some folks call the little one creamer potatoes. Larger potatoes will work just fine, too. You’ll just need to cut them down into chunks about 1 inch in size so they will all roast evenly. Y’all enjoy!
- 2 lbs small red skin new potatoes (also called creamer potatoes) *see note
- 3 tablespoons olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon garlic powder
- Preheat the oven to 400 degrees F. Line a large baking tray with parchment paper or lightly coat it with non-stick cooking spray. Scrub the potatoes thoroughly and pat dry.
- In a large bowl drizzle the potatoes with the olive oil. Toss to coat. Sprinkle the salt, pepper, and garlic powder and toss again to coat.
- Pour the potatoes out onto the prepared pan and bake for 35 to 40 minutes or until the potatoes are tender when pierced with a knife.