Perfectly roasted young potatoes with crispy skins. It’s the perfect side dish!
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Whenever I go to Brooklyn to visit my mom, I am always excited to go food shopping with her. There is so much more variety in fruits and vegetables in the mom-and-pop produce stores in Brooklyn than in our local Shop Rite. In Brooklyn is where I usually find tiny bell peppers, Jerusalem artichokes, and super fresh peaches. And this time I was excited to find these tri-color young potatoes!
Just look at how cute they are!!
They are just so perfect and bite sized. OK, maybe two-bite sized. However many bites it takes you, their small size makes them very addictive! We actually had ourselves a dinner of just these roasted young potatoes, and nothing else.
The next day we ate the leftover potatoes with delicious Maple Glazed Pork Chops (stay tuned for the recipe!!)
And look how gorgeous the purple potatoes are inside.
Apparently purple potatoes originate from Peru. The fact that they are purple means that there are a ton of antioxidants in them, and I am all about antioxidants. I even wrote my Master’s thesis paper on the mechanism of action and the chemistry of antioxidants, and their benefits (my thesis conclusion was ”Drink more red wine!” I got an A on that paper. 🙂 ).
Anytime I can get my hands on the deep purple fruits and veggies that contain lots of antioxidants I always get excited.
If you cannot find young potatoes, then just use regular potatoes and chop them into bite sized pieces before cooking. You can never go wrong with roasted herbed potatoes.
Perfectly roasted young potatoes with crispy skins. It's the perfect side dish!
Preheat oven to 400F.
Spread the olive oil all over a large baking pan. Add the potatoes, and gently shake the pan back and forth to get the potatoes covered in oil. Season with the dried herbs, salt and pepper. Shake the pan again.
Bake at 400F for 25 minutes, or until the potatoes can easily be pierced with a fork and the skins are crispy. Toss with fresh parsley. Serve hot.