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.
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.
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