I'm not a fan of unpeeled potatoes, especially used in mashed potatoes, or chowder. I think this laziness has gone too far! However, using mini potatoes unpeeled in this recipe is appropriate as peeling will leave almost no potato to cook. The mixed colors add an interesting look to them.
INGREDIENTS:
18 to 20 Mini red, white & Purple Potatoes
4 Tbsp extra virgin olive oil
2 Tbsp fresh parsley or 1 Tbsp dry
1 medium Shallot
¾ tsp fresh rosemary or 1/2 tsp dry
1 large garlic clove
PREPARATION:
Add the olive oil to a large resealable bag. Peel the garlic and press it into the bag. Wash the parsley and rosemary, if using fresh, shake off the excess water, strip the leaves from the stalks and chop finely adding to the bag. (If using dry, measure and grind in a spice mill.) Peel and chop the shallot adding it to the bag. Mix well to distribute.
Wash the potatoes checking for and removing any black spots or damage Then cut them in half. Pat dry with a towel and put them in the bag again mixing to coat all the potatoes. Let them marinate for 2 hours.
Preheat your oven to 400 deg
Spread them out in a single layer in a baking dish.
COOKING:
Put the dish in the preheated oven and bake for at 400 deg they’re tender when you stick a knife in them. Roughly 20-25 minutes. Let them sit at least 5 minutes or so before you serve them. Serve them in a large bowl. If there's any spices and olive oil at the bottom of the dish, drizzle it over them. Add a couple of branches of rosemary as a garnish.
