Roasted New Potatoes with Garden Herbs and Garlic

You should smell my kitchen when these potatoes are cooking! Our continuing yield of new potatoes has me inspired to revisit good ole tried and true recipes.  This particular adaptation comes from one of our regional favourite cookbooks, Annie Somerville's Fields of Greens. Published in 1993, this is one of those books that continues to provide insipiration for cooking vegetarian.  Annie's restaurant, Greens, is still celebrated in San Francisco for innovative cuisine.  Located in Fort Mason, Greens restaurant is situated right on the bay and the views are exquisite!  Let's see, amazing food and amazing views....  this restaurant is a precious gem.

Cut potatoes are seasoned with a little olive oil, salt, and pepper. Toss with your hands.  Place ten or so unpeeled garlic cloves around the potatoes and top with fresh herbs.  This roast pan includes fresh rosemary, sage, and oregano.

Cover with foil and bake at 400 degrees for 35-40 minutes.

Even before baking, this smells yummy.

Fresh thyme is also a great herb to add to this mix.

The finished product.  

With fresh new potatoes, a dollop of olive oil, fresh herbs, and dashes of salt and pepper, there is nothing artificial.  Remove the roasted garlic and herbs before serving.  Top with fresh herbs for presentation.

This recipe features just over two pounds of potatoes.  Adding in about two tablespoons of olive oil, the entire recipe contains approximately 1050 calories.  Divide by six and that is 175 calories per serving.  Divide the recipe by eight servings, and that is only 130 calories each.  This recipe provides a substantial source of vitamin C, vitamin B6, potassium, copper, and niacin.

- Kim Fielding