New potatoes are really just young potatoes of any variety. They are crisp, waxy, and hold their shape when boiled or roasted, as in the recipes that follow. Try any of these rustic potato dishes with roast chicken, pork, or beef (see page 284).
Recipe information
Yield
serves 4
Ingredients
1 1/2 pounds new potatoes, scrubbed
1 tablespoon olive oil
1/2 teaspoon mixed dried herbs, such as thyme, rosemary, and oregano
Coarse salt and freshly ground pepper
Preparation
Step 1
Preheat oven to 450°F. In a roasting pan, toss potatoes with oil and herbs. Season with salt and pepper, and spread in a single layer.
Step 2
Roast, turning occasionally, until potatoes are golden brown and tender when pierced with the tip of a sharp knife (but not falling apart), 30 to 40 minutes. Serve hot.
Everyday Food: Fresh Flavor Fast by Martha Stewart Living Magazine. Copyright © 2010 by Martha Stewart Living Magazine. Published by the Crown Publishing Group. All Rights Reserved.
Martha Stewart Living magazine was first published in 1990. Over the years, more than two dozen books have been published by the magazines editors.
Martha Stewart is the author of dozens of best-selling books on cooking, entertaining, gardening, weddings, and decorating. She is the host of The Martha Stewart Show, the successful daily syndicated television show.
