Sprout and I visited our local farmer’s market over the weekend and came home with some lovely red potatoes and small pickling cucumbers. I roasted the potatoes to serve alongside smoked pork sandwiches and fresh boiled green beans (from our garden this week; just enough to serve 2.5).
They turned out so wonderful, I wanted to share the recipe. 🙂
Roasted Red Potatoes
2 pounds small red potatoes, washed & cut into 1″ pieces
2 Tbsp olive oil
2 cloves garlic, minced
1 tsp salt
1/2 tsp black pepper
1 tsp dried oregano
Pre-heat oven to 400 degrees (F). Place potatoes in a 9″ x 13″ baking dish. In a small bowl, combine the dressing (oil, garlic, seasonings). Pour dressing over the potatoes and toss to coat. Bake for 35-40 minutes, stirring & scraping the bottom of the pan every 15 minutes, until potatoes are tender and begin to brown.