Small delicate creamer potatoes, the first of the spring, are perfect roasted. Crispy on the outside and creamy on the inside, they require no cutting and cook in a short amount of time. Here they’re tossed with olive oil, coarse salt, garlic powder and pepper and roasted in a hot oven. Remove from the oven and toss with Parmesan cheese for a crunchy coating. Try to get potatoes all the same size so they will cook in the same period of time.
Ingredients
- 20-24 small red Creamer potatoes
- 2 tablespoons olive oil
- kosher salt (we love Maldon sea salt for its large flakes)
- black pepper
- 1/2 teaspoons garlic powder
- fresh thyme sprigs
- grated parmesan cheese
Preparation
Preheat oven to 350F. Place potatoes in roasting pan. Add remaining ingredients. Shake pan to dispserse and coat potatoes. Toss on thyme. Roast for 30-40 minutes or until potatoes are tender. Remove from oven and sprinkle with grated fresh Parmesan and shake pan to coat potatoes.
Serves 6.
