Farmer's Market Red New Potatoes /per lb.
Many people generically refer to any small potato as “new,” but there’s a lot more to it than that.
New potatoes are those that have been freshly dug and brought to market without curing.
After harvest, most potatoes are stored for up to a couple of weeks to set the peel and heal any nicks or cuts, allowing them to last longer. Without this step, new potatoes are moister and seem sweeter, though with a slight, appealingly minerally bitterness in the finish.
Roasted New Potatoes With Thyme and Garlic Recipe
Ingredients:
2 pounds potatoes (small, white or red)
2 tablespoons Olive oil
2 cloves garlic (finely minced)
1 teaspoon dried thyme (scant)
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper (or to taste)
Directions:
Step 1
Heat oven to 450 degrees Fahrenheit
Step 2
Scrub the new potatoes and then cut them in half or quarter them, depending on their size.
Step 3
In a large bowl, toss the new potatoes with the oil, garlic, thyme, salt, and pepper.
Step 4
Transfer potatoes to a baking pan and arrange in a single layer. Roast the new potatoes for 40 to 45 minutes, or until the potatoes are tender and browned.