Roasted Creamer Potatoes

Roasted Creamer Potatoes Recipe

Creamer potatoes are potatoes that are harvested while they're still young. I recently bought these apricot-sized potatoes at the farmers' market. They were so cute, I couldn't resist!

I roasted them whole with skins on and rubbed them in butter flavored with oregano flowers from our garden. The potatoes have a crisp-skin on the outside, while the inside is tender and moist. If you can't find creamer potatoes, you can use Yukons that have been cut into quarters, but it's not the same as having each bite wrapped in crispy potato skin. Mmmmmm.

Ingredients

Yields: 6 servings

3 pounds Creamer potatoes
6 tablespoons unsalted butter, softened to room temperature
3 tablespoons olive oil
1 teaspoon salt
1-½ teaspoons coarse salt
1-½ teaspoons basil & garlic blend
2-½ cups oregano flowers, tightly packed
1 teaspoon honey
¼ cup curly parsley
1 teaspoon black pepper, freshly ground


Directions

For the oregano-flavored butter: Place the oregano flowers and the coarse salt in a mini-prep food processor (or regular food processor if you don't have a mini). Use the fastest speed, then add the butter. Pulse until it becomes buttery and creamy. Add the basil & garlic blend, honey, 2 tablespoons parsley and olive oil. Pulse one more time.

Par-boiling the potatoes (see tips): Wash the potatoes (no need to peel). Place them in a large pot. Fill it with cold water until the potatoes are barely covered. It's important to start with cold water so the potatoes cook evenly. Bring to a boil, add 1 teaspoon of salt and reduce the heat to medium-high (if you cook the potatoes at a roaring boil, they might fall apart). Cook for about 15 minutes. The potatoes should be fork-tender but still firm. Remove from the pot. Drain the potatoes thoroughly and let them cool a little. Cut the potatoes in half if some are bigger than the others. Once the potatoes are cool enough to handle and have dried (with no excess water), rub on the oregano-flavored butter. Toss well.

Preheat oven to 425°F.

Roasting the potatoes: Transfer the potatoes to a greased baking dish (for easy clean-up youu could line it with oiled heavy duty aluminum foil). Place into the hot oven and roast for about 40 minutes. When there's a nice brown crust, your potatoes are ready! Remove from the oven. Garnish with the remaining parsley. Toss well.

Serve warm with a steak or a roasted chicken.

Bon appétit!


Tips

I used McCormick basil and garlic blend. You could use any seasoning you have on hand.

Don't just use the leaves; oregano flowers are edible too and so fragrant! I gathered them from the garden.

You can season the potatoes with any other kind of herb.

Parboiling means briefly boiling the potatoes. Think "par-tial" boiling = parboiling. You could skip this step but you'll have to cook the potatoes in the oven for a longer time.

I've been using the barbecue very often this summer. You can cook potatoes on the grill. Once the potatoes are coated in butter, thread them onto metal skewers or place in a vegetable basket. Cover with heavy duty aluminum foil. Using indirect heat, place on the grill and let cook for about 45-50 minutes, until cooked on all sides.

Published By: Jacqueline Pham on July 21, 2010.


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