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
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)
Heat oven to 450 degrees Fahrenheit
Scrub the new potatoes and then cut them in half or quarter them, depending on their size.
In a large bowl, toss the new potatoes with the oil, garlic, thyme, salt, and pepper.
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.