Mini or baby potatoes are sometimes referred to as new potatoes. Like regular potatoes, mini potatoes feature a variety of shapes and skin colors. Baby potatoes are not just small, but are immature and harvested in spring or early summer to make room for full-size potatoes. The skin of a baby potato is very thin and tender, so no peeling is required; you need only wash them before cooking. Research at Washington State University has revealed that baby potatoes contain even more healthful nutrients such as folate or vitamin B-9 and other antioxidants than their full-grown counterparts.
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Preheat the oven to 400 degrees Fahrenheit.
Scrub l lb. of mini potatoes. Cut them in half and place them in a large bowl.
Place 1 tbsp. of herbs de Provence seasoning, 3 minced cloves of garlic and 1/4 cup of extra-virgin olive oil in a small mixing bowl. Use a wire whisk to combine ingredients.
Pour the olive oil mixture over the potatoes. Add freshly ground salt and pepper to your taste. Toss the potatoes until they are completely coated in the oil mixture.
Place the potatoes in a heavy 9-by-12-inch baking dish. Space the potatoes evenly.
Place the baking dish in the oven. Use tongs to turn the potatoes occasionally as they cook. Roast for about 60 minutes, or until the potatoes are tender and golden.
Turn the potatoes onto a serving platter. Drizzle with a small amount of extra-virgin olive oil and garnish with fresh or dried rosemary leaves.