Thursday, July 16, 2009

Nothing like new potatoes

Freshly-dug and scrubbed french fingerling and red thumb potatoes ready to be tossed with extra virgin olive oil, a clove or two of minced garlic, a small fistful of Herbes des Provence, and a pinch of salt and roasted in a 425' oven until just beginning to crisp - about 15 minutes. 

The perfect accompaniment to absolutely anything.

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