New potatoes are the first of the potato harvest season. They are harvested while the potato plant is still alive and attached to the baby spuds. These potatoes are harvested and sold fresh and do not come from storage. Because of this they have a thin, flaky skin, and a delicious, delicate flavor. New potatoes do not need to be peeled, simply wash thoroughly, and trim as needed.

Ingredients

1 lb new potatoes
1-2 Tbs olive oil
salt to taste
(optional:  add your favorite herbs such as fresh dill, dried basil, rosemary, Italian spice, sage, or thyme)

Preparation

Preheat oven to 400 F. Wash potatoes and slice into thin strips (1/3”). Place them in a bowl, drizzle olive oil over and add salt. Stir to coat. Spread single layer on a cookie sheet or glass baking dish. Bake in center of oven for 35-40 minutes. I have found that these come out better if I do not stir them. Once the bottom is a little crispy or turning light brown, take them out and scrape them off the pan gently with an upside-down spatula.

This recipe was modified from Laurel’s Kitchen.

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