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.
The Priest's grey nimbus in a niche where he dressed discreetly.
I will not sleep here tonight. Home also I cannot go.
A voice, sweetened and sustained, called to him from the sea.
Turning the curve he waved his hand. A sleek brown head, a seal's, far
out on the water, round. Usurper.
-- James Joyce, "Ulysses"
This page was last modified on 2011 December 20.