Based on the Boston Globe Magazine, 2005 July 31
Perhaps the simplest way to serve freshly dug potatoes is to toss them with oil and roast them until golden brown. They turn crisp on the outside and tender inside. Potatoes that are all the same size will be ready at the same time.
Set the oven at 400 degrees.
Prick the potatoes well all over. In a bowl, toss the potatoes with oil, salt, and pepper. Transfer them to a baking dish large enough to hold them in one layer.
Roast the potatoes for 1 hour, turning occasionally, or until they are tender when pierced with a fork.
Sprinkle the potatoes with the herbs and serve at once.
They changed for dinner. In those days //
no one was in a hurry, it was real time //
every time. Usually the streets were saddled with fog //
at night. In the daytime it mostly blew away. //
We kept on living because we knew how. //
Maple seeds like paperclips skittered in the allees. //
We knew not how many enthusiasts climbed the slope, //
nor how long they took. It was, in the words of one, //
"beholding" not to know. We eased by.
-- John Ashbery, "Tension in the Rocks"
This page was last modified on 2011 December 20.