Roasted New Potatoes
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In some areas new potatoes are called "creamer potatoes". This is a great way to make tiny new potatoes when they are in season. You can use either white or red. I have also used "fingerlings", which are small and about the size of a finger.
INGREDIENTS
1-1/2 pounds new potatoes, about 1-1/2 inches in diameter
4 tablespoons melted butter
Salt and pepper, to taste
2 tablespoons chopped fresh parsley, or 1 tablespoon driedPreheat oven to 425 degrees. Scrub the potatoes, and if necessary, halve any that are much larger than the others.
With a knife, cut a small "X" into 1 side of each potato. Place in a baking dish in a single layer. Pour the butter all over. Sprinkle with the salt and pepper, if you are using the dried parsley, add now. Toss well to combine. Cover tightly with foil and roast for 30 minutes. Remove the foil and roast another 10 minutes, or until the potatoes are tender. If using the fresh parsley, toss in now. Serve immediately, drizzling potatoes with any butter in the pan.