Spring Recipe: Teeny-Tiny New Potatoes with Lemon
One of our favorite treats in early spring is new potatoes! Teeny-tiny potatoes are showing up in the markets, and we love them when they’re extra-small. They roast in a flash and have a creamy, delicate flavor.
These potatoes are no bigger than my thumb! (Or maybe two thumbs put together; I have little thumbs…) I found them at Trader Joe’s — literally marked “teeny-tiny potatoes.” But I also have my eyes peeled for even smaller potatoes at the greengrocer and the market; I love these itsy-bitsy potatoes so much.
Here’s a quick, easy recipe for roasted tiny potatoes, tossed with lemon for brightness and sweetness. Of course you can also add in other things like herbs, or a bit of chopped prosciutto. Try some leftover new potatoes baked with an egg on top, too! That’s a wonderful spring breakfast.
Teeny-Tiny New Potatoes with Lemon
1 pound teeny-tiny new potatoes, ideally no bigger than your thumb
3 to 4 tablespoons olive oil
Kosher salt and freshly ground black pepper
1 lemon, zested and juiced
Heat the oven to 450°F. Clean the potatoes and pat them dry. Toss them with enough olive oil to coat, and with salt and pepper. Spread them on a large baking sheet and roast for 20 minutes, or until they are tender enough to be pierced with a fork, and their jackets are wrinkled and crispy-golden.
Toss immediately with the lemon juice and zest, and serve.
Options: After roasting, toss with a bit of chopped mint, rosemary, or thyme. Toss with chopped cooked bacon, or pesto.
What’s your favorite thing to do with new potatoes?
(Image: Faith Durand)