Roasted Baby Potatoes

A few days ago I was making dinner for a family that had just had a baby. I always try to cook something rather basic, like chicken and potatoes, salad, bread, etc. Something that most people like. So I decided to do a basic roasted potato, and made this recipe up based on one I had seen Giada DeLaurentiis do years ago.

I took baby yukon gold potatoes, washed them well, then peeled the skin around the middle of the potato only. Tossed with olive oil, seasoned with a little bit of herbs de provence, garlic salt and pepper, and roasted in the oven at 425 for an hour. (I lined a baking sheet with foil and sprayed with cooking spray for easier clean up). The potatoes came out perfectly roasted. I then tossed them with some butter. For the ones that I was going to eat, I added one clove of minced garlic to them. I omitted the garlic in the ones I was taking to the family because I know sometimes nursing mothers like to avoid garlic.

I really wish I had taken a picture of the potatoes, but I will have to do that next time.  They were perfectly roasted, beautiful to look at, and delicious.