"New" potatoes, no matter the variety, are simply young potatoes that have not yet fully converted their sugar content into starch. New potatoes have a crisp texture and thin skin and their smaller size makes them ideal for boiling or roasting whole. The season for new potatoes is spring and early summer.
Photo by Sue Ade/Morris News Ser
3 pounds new red potatoes
2 tablespoons olive oil
2 tablespoons butter
3 garlic cloves, crushed
3 tablespoons minced fresh rosemary
Salt and fresh ground pepper
Scrub potatoes and remove a strip of peel from around the center of the potatoes. Cook the potatoes in a large pot of salted boiling water until tender, about 25 minutes. Drain well.
In the same pot used to cook the potatoes, heat olive oil and butter over medium heat. Add garlic and rosemary and cook until garlic softens.
Add potatoes, stirring gently to coat potatoes with oil/butter, rosemary and garlic mixture. Watch closely; do not let garlic burn.
Remove potatoes from pan and season with salt and pepper to taste.
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