I don’t know what magical farm my CSA gets its produce from, but I gather from prior cooking experiences that most red potatoes are not, in fact, red on the inside.Â Rather, a peeled red potato usually looks the same as a white potato.Â
These red potatoes, as I quickly learned, were special potatoes.
Unfortunately, that rather drastically limited my options.Â Bright red mashed potatoes?Â Good luck getting my fiance to eat those.Â Pink potato soup?Â Not so much.
And honestly, what better way to serve gorgeous, fresh potatoes than to prepare them as simply as possible?Â Garlic, salt, pepper, olive oil, an hour in the oven, and we had an easy, colorful side dish that we both loved.
I promise, at some point on this blog, I will do something with a root vegetable other than roasting it.Â In fact, I have a few recipes coming up that will be totally different, substantially less healthy and just as delicious.Â But for now, if you find yourself with some brightly colored potatoes, please don’t make soup.Â Try this instead.
Roasted Red Potatoes
1 1/2 lbs red potatoes1/4 cup olive oil
1 tsp salt
1/2 tsp ground pepper
3 cloves garlic, chopped
Preheat the oven to 450 degrees. Cube the potatoes, or halve them for the very small ones. Toss the potatoes with garlic, olive oil, salt and pepper and arrange in a baking dish.
Roaste for 45 minutes to 1 hour, or until potatoes are soft and caramelized on the outside. Serve.