These are the perfect side dish with lovely small potatoes. Sadly, these Red Thumb potatoes are already gone from the market, and now we have to wait for 11 whole months for more. Of course, good potatoes are available nearly year-round, and this treatment works for fingerlings, Yukon Golds, or small red potatoes. This method is also valuable for beets, turnips, carrots, etc. To be true, the potatoes in this picture are slightly over-roasted, but good nonetheless.
1/2 pound small potatoes, scrubbed and cut into 1/2" chunks with skins left on
good olive oil
Preheat your oven to 400 degrees (up to 450, you can put these in the oven with your roasted chicken, should you so desire). Boil the potatoes for about 12-15 minutes, or until they are just tender - less so than you would want for mashed potatoes, you want them to stand up to tossing. Drain well and place the potatoes in a large bowl. Drizzled good olive oil over them, just to coat, and then sprinkle liberally with salt and pepper. Arrange in one layer on a cookie sheet and roast for 35-45 minutes, depending on the size of the potatoes and the degree of crispness you would like. Serve with anything.