The tiny new potatoes were so perfect at the market, I decided to roast them with fresh rosemary . . .
They were so photogenic I had to keep taking pictures, and then I couldn’t choose which photos to show you, so I narrowed it down to only three! Pardon my enthusiasm. But cute is cute!
Cute! I rolled them in olive oil, salted and peppered them, and put them in a hot 425 degree oven, shaking the pan every so often until they were soft and cooked through . . .
After the potatoes cooled a bit, I cut off the tops (saving them to fry up for breakfast), hollowed them out a little, added a speck of butter into each hollow along with a bit of the roasted rosemary ~ and put them in the fridge. Before serving, I put them back in the hot oven to crisp up the skins . . .
Then filled them with sour cream and sprinkled them with snipped chives and served them warm.
Find this recipe on page 11 of my book Heart of the Home cookbook.