We moved to a new city in January and have only gone to the farmers market twice since then. Awful. We found a Sunday farmers market when we first moved in here, but Sundays have proven to be a busy day for us, and adding in a trip to the farmers market was just too much. So I have been subsisting on Trader Joe’s. I do like that store quite a bit, but they don’t carry everything organic and I just love supporting local and small businesses. That, and my desire to add “farm to table” to my personal cheffing, finally got me off my butt and looking for more farmers markets. Lo and Behold! My city has at least one (at least, meaning sometimes more than one) farmers markets every day of the week except Mondays. I guess it’s okay for those guys to get a break, too. So last week I gathered all my reusable tote bags and headed out to the two farmers markets that happen around here on Wednesday. I also ended up stopping at Trader Joe’s and a larger grocery chain to gather everything I wanted. David jokes that grocery shopping is my favorite hobby. It very well may be.
One of the many items I picked up at the farmers market was a pound and a half of new potatoes. So I did what I do best, I cooked them up using my favorite method: roasting. New potatoes are young potatoes, so they have a thinner skin than grown up potatoes and a softer texture. This makes them perfect for just about every cooking method, and it helps them cook a bit more quickly. Boiled, buttered, and salted is the most common method of serving new potatoes, and it is a very delicious way, but I just love the flavor of roasted foods so that’s what I went with. Any way you cook them, roasted new potatoes should probably make an appearance on your dinner table soon. Get yourself to your local farmers market and pick some up! Also pick up some cherries, and peaches, and avocados, and greens, and local eggs, and grass-fed meat. Okay I’ll stop. I need to go grocery shopping anyway!
20 minCook Time
20 minTotal Time
- 1 1/2 pounds new potatoes
- 1 teaspoon kosher salt
- 1/2 teaspoon ground paprika
- 1/2 teaspoon garlic powder
- 2 tablespoons oil
- Preheat oven to 400F
- Chop the potatoes into 1/2 inch cubes.
- Place on a baking sheet, sprinkle with the remaining ingredients and toss to thoroughly combine.
- Roast the potatoes until fork-tender, about 20-30 minutes.