Herby baked new potatoes recipe
It takes some time to wash them thoroughly, but it's an easy peasy recipe
Do you remember the potatoes my father brought me from our garden?
They are small and tender potatoes, the first of the season. In Italian, we call them "patate novelle" which I can translate as "early potatoes" or "new potatoes". In any case, you know that these are soft and easy to cook products. Not of old potatoes - which instead make excellent dumplings!
The new potatoes with herbs are a classic and inexpensive side dish and are ideal for accompanying many types of meat or fish dishes.
Usually, the traditional preparation of the potato involves the removal of the peel. The new potatoes, however, can also be eaten with the peel, after having washed them well to eliminate residues of soil.
Well! Let's start!
800 gr New potatoes
3 cloves of garlic
Salt to taste (better to abound)
2 sprigs of rosemary
Some sage leaves
Extra virgin olive oil (better to abound)
Wash the potatoes well. This is really boring but fundamental. Dry them with a cloth.
In an oven tray, put the cloves of garlic without peel and a lot of oil. Add the potatoes and mix.
Then also add the rosemary and sage.
Put in a preheated oven at 200°c. Halfway through cooking, take the pan out of the oven and add the salt. Turn well once more and finish cooking.
The optimal cooking depends on the size of the potatoes, it took me 40 minutes. So, check the degree of cooking by skewering the potatoes with a toothpick. If the toothpick comes out without residue, your new potatoes will be cooked and ready to be served.